Piña Colada Pineapple Dump Cake is one of the easiest desserts you’ll ever make! Simply dump the ingredients into the pan and let the oven do the rest of the work! Made with coconut and pineapple and topped with maraschino cherries, it really tastes like your favorite cocktail in cake form!
Jump to:
- Why You'll Love This Pineapple Dump Cake Recipe
- Ingredients Information and Substitutions
- How to Make Pineapple Upside Down Dump Cake
- Frequently Asked Questions
- Tips For Making Cake Mix Pineapple Dump Cake
- What To Serve With Upside Down Pineapple Dump Cake
- Other Fruity Desserts to Try...
- Piña Colada Pineapple Dump Cake
Why You'll Love This Pineapple Dump Cake Recipe
This is actually a variation on a pineapple cherry dump cake recipe that I found in my mom’s recipe box (no idea who it’s from, so if you’re related to me and you know, please let me know!). I was a little skeptical at first because you don’t even stir the ingredients. But the results were awesome and someday I'll share that on here (another great dump cake variation to try is this Blueberry Lemon Dump Cake).
This definitely comes out with a taste and texture that is less like a traditional cake and more like a crumble or a cobbler. With fruity crushed pineapple, the sweetness of the cake mix, and the toasted coconut on top, the flavor mimics everyone’s favorite tropical drink, but without the booze! I also love this piña colada cake because:
- It's great for parties or get-togethers
- Boasts a unique and delicious flavor
- Only 5 minutes of prep time required
- Baked and ready in under 1 hour
- Moist, tender, and a touch crunchy thanks to the coconut flakes!
Ingredients Information and Substitutions
- Crushed Pineapple - Canned crushed pineapple is perfectly fine for pina colada dump cake! No need to spend extra time making it fresh... in fact, this recipe won't work with the fresh stuff.
- White Cake Mix - I like white cake mix best, but you could also use vanilla or yellow.
- Sweetened Flaked Coconut - To add some sweetness and texture, I'm using flaked coconut. It also reminds me so much of pina coladas, so it's a must for me in this pina colada cake!
- Salted Butter - I know many people typically use unsalted butter for baking, but as this recipe doesn't include any extra salt, I'm using salted butter here for a little extra flavor. Use whichever option you prefer.
- Whipped Cream - For the topping! Store-bought it fine, though you could make it from scratch if you want to — refer to the notes section on the recipe card to learn how.
- Maraschino Cherries - Also for the topping, maraschino cherries add more sweetness and a pop of color.
- Cooking Spray - So your pineapple coconut dump cake doesn't stick to the pan!
How to Make Pineapple Upside Down Dump Cake
Step 1: Preheat your oven to 350 degrees F and spray a 9"x13" baking pan with cooking spray. Add the crushed pineapple and all of its juices to the bottom of the pan.
Step 2: Sprinkle the cake mix on top of the pineapple, then add the coconut. Remember — no need to stir it!
Step 3: Place the pats of butter evenly over the coconut layer.
Step 4: Bake your pineapple dump cake for 45 minutes, making sure the coconut layer doesn't burn (cover with foil as needed). Allow to cool before serving with whipped cream and a maraschino cherry on top. Enjoy!
Frequently Asked Questions
No — as mentioned, this recipe is designed to use canned crushed pineapple because the juices makes the texture that much better. It also helps keep things as simple and easy as possible!
Yes, you can! You can make this pineapple coconut dump cake up to 24 hours in advance. Just make sure to let it cool completely before covering and storing at room temperature.
When properly stored in an airtight container on the countertop, it will keep for 3-4 days. You can also store it in the fridge if you'd like.
Again, you don't have to. But, if you like pineapple dump cake served cold, store it in the refrigerator!
I like to serve my pineapple dump cake recipe with a dollop of whipped cream and a maraschino cherry on top, as shown in the pictures!
Tips For Making Cake Mix Pineapple Dump Cake
- Spray the pan with cooking spray to help avoid sticking.
- Be sure to layer everything evenly in the pan.
- I know this sounds crazy, but don’t stir the ingredients — keep them layered. Trust me.
- Cut your butter into quarters, then cut the quarters into thirds. Line those thirds up evenly over the top of the coconut. This helps the coconut get nice and toasty.
- Spray the top of the cake with cooking spray before baking- this helps with even browning.
- Check the cake once or twice during cooking, and if the coconut is getting too dark, cover with foil.
- If you want to serve with homemade whipped cream: whip up 1 cup heavy cream, ¼ cup confectioner’s sugar and 1 teaspoon vanilla extract (or better yet, a splash of rum!) until it forms stiff peaks.
- Prep ahead: Instead of prepping individual ingredients ahead, prep the whole thing the day before!
- Leftovers and storage: Leftovers are super tasty and this lasts up to 4 days covered at room temperature or in the fridge.
What To Serve With Upside Down Pineapple Dump Cake
Other Fruity Desserts to Try...
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Piña Colada Pineapple Dump Cake
Ingredients
- Cooking spray
- 2 20 ounce cans crushed pineapple, undrained
- 1 box white cake mix
- 1 cup sweetened flaked coconut
- ½ cup salted butter, ((1 stick) sliced into quarters and then each quarter sliced into thirds
- Whipped cream, for topping
- Maraschino cherries, for topping
Instructions
- Preheat the oven to 350 degrees and spray a 9" x 13" baking pan with cooking spray.
- Spread the pineapple and the juices from the can evenly over the bottom of the pan.
- Sprinkle all of the cake mix evenly over the pineapple.
- Sprinkle the coconut evenly over the cake mix.
- Place the pats of butter evenly over the coconut layer.
- Bake for 45 minutes (check one or twice in the baking and if the coconut is getting too dark, cover with foil).
- Allow to cool slightly before serving with a dollop of whipped cream and a maraschino cherry on top of each piece.
Video
Notes
- Spray the pan with cooking spray to help avoid sticking.
- Be sure to layer everything evenly in the pan.
- I know this sounds crazy, but don’t stir the ingredients — keep them layered. Trust me.
- Cut your butter into quarters, then cut the quarters into thirds. Line those thirds up evenly over the top of the coconut. This helps the coconut get nice and toasty.
- Spray the top of the cake with cooking spray before baking- this helps with even browning.
- Check the cake once or twice during cooking, and if the coconut is getting too dark, cover with foil.
- If you want to serve with homemade whipped cream: whip up 1 cup heavy cream, ¼ cup confectioner’s sugar and 1 teaspoon vanilla extract (or better yet, a splash of rum!) until it forms stiff peaks.
- Prep ahead: Instead of prepping individual ingredients ahead, prep the whole thing the day before!
- Leftovers and storage: Leftovers are super tasty and this lasts up to 4 days covered at room temperature or in the fridge.
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