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Pina Colada Dump Cake

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This Pina Colada Dump Cake is a tropical-inspired, no-fuss dessert made with layers of pineapple, coconut, and buttery cake mix. It’s a warm, sweet treat that comes together in one pan and is perfect for gatherings or weeknight indulgence.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 can (20 oz / 567 g) crushed pineapple with juice
  • 1 cup (80 g) sweetened shredded coconut
  • ½ cup (100 g) brown sugar, packed
  • ½ cup (60 g) chopped pecans or walnuts (optional)
  • 1 box (15.25 oz / 432 g) yellow cake mix
  • ¾ cup (170 g) unsalted butter, melted
  • ½ cup (85 g) white chocolate chips (optional)
  • Optional Coconut Glaze:
  • ½ cup (120 g) sweetened condensed milk
  • 2 tablespoons coconut milk or coconut cream

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch (23×33 cm) baking dish.
  2. Spread the crushed pineapple with its juice evenly across the bottom of the dish.
  3. Sprinkle shredded coconut over the pineapple.
  4. Evenly sprinkle brown sugar on top of the coconut layer.
  5. Add chopped nuts and white chocolate chips if using.
  6. Sprinkle dry yellow cake mix evenly over the entire surface—do not stir.
  7. Drizzle melted butter evenly over the cake mix to cover as much of the surface as possible.
  8. Bake for 40 to 45 minutes, until golden brown and the edges are bubbling.
  9. Let the cake cool for 10 minutes before serving.
  10. Optional: Mix sweetened condensed milk with coconut milk or cream and drizzle over the warm cake before serving.

Notes

  • Use coconut or vanilla-flavored cake mix for extra tropical flavor.
  • Swap nuts with more coconut or chocolate chips for a nut-free version.
  • To reduce sweetness, use unsweetened coconut and cut the brown sugar to ⅓ cup.
  • Pairs well with vanilla ice cream or whipped cream.

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