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!
½cupsalted 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.