Pineapple Coconut Dump Cake is an easy dessert combining fresh pineapple, coconut, and a coconut cake mix.
Pineapple Coconut Dump Cake
By Sue Lau | Palatable Pastime
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Pineapple Coconut Dump Cake is my recipe of the day with the blogging group From Our Dinner Table. We group weekly to post new recipes on a variety of common topics. This week we’re featuring Perfect Pineapple Recipes. Glad you could join us!
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My offering is for a pineapple coconut dump cake. I’ve really come to enjoy these easy desserts. I can whip up a dessert that is half cake, half cobbler in no time before getting it into the oven. Add a little ice cream after it bakes and your set.
This particular one uses Duncan Hines Dolly Coconut Cake mix. If you can’t find that, feel free to use a yellow or butter cake mix. If you add a little coconut extract to those subs, that’s good too.
I love the toasted coconut on top. Perhaps that’s the best part.
Unless it is that I managed to use up fresh pineapples that were on sale. I love fresh fruit but sometimes it is a challenge to work it all up in time.
Next you will see me manhandling those seeded watermelons. I’m not real fond of the seedless ones but the old-fashioned type are huge! Stay tuned.
Perfect Pineapple Recipes
- Grilled Peach and Pineapple Sangria from Hezzi-D’s Books and Cooks
- Grilled Pineapple Salsa from Karen’s Kitchen Stories
- Mango Pineapple Smoothie from Art of Natural Living
- Pineapple Coconut Dump Cake from Palatable Pastime
- Pineapple Rosemary Bread from That Recipe
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Pineapple Coconut Dump Cake
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Pineapple Coconut Dump Cake
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Pineapple Coconut Dump Cake
Ingredients
Pineapple:
- 32 ounces fresh pineapple chunks
- 1 cup brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla
Cake:
- 15.25 ounce box Duncan Hines Dolly Parton Coconut Cake Mix mix flour only
Topping:
- 1/2 cup chopped cashews
- 1/2 cup brown sugar
- 8 ounces melted butter
- 2 cups sweetened flaked coconut
Instructions
- Preheat oven to 350F.
- Place pineapple chunks in a saucepan with sugar and cornstarch, Mixing well.
- Bring to a boil, stirring, until it thickens.
- Remove from heat and stir in vanilla.
- Spray an oblong baking pan with nonstick or butter it liberally.
- Add the pineapple filling to the pan.
- Stir together the cashews and brown sugar and set aside.
- Sprinkle half the cake mix and half the sugared cashews over the pineapple and cover that with half the melted butter.
- Top with the remaining cake mix, then the rest of the cashews, then the rest of the melted butter.
- Place the casserole in the oven and bake for 45 minutes.
- Sprinkle the dump cake with the coconut flakes and return to the oven.
- Bake for 15 minutes more.
Notes
Nutrition
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Yum! How can you go wrong with these tropical flavors??
This sounds great!
Question – you say top with “rest of cashews” but there isn’t direction previously to add any cashews yet. Something missing?
Found the typo and fixed it. Thanks for letting me know!
That definitely sounds easy! Plus, no worries about perfect frosting.
Beautiful tropical flavors in here! Perfect for a summer picnic or potluck!