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–+ servings

Pineapple Coconut Dump Cake

Sue Lau
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5 from 17 votes
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Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine American
Servings 12
Calories 515 kcal

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

From the kitchen of palatablepastime.com

Nutrition

Calories: 515kcalCarbohydrates: 77gProtein: 3gFat: 23gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 41mgSodium: 421mgPotassium: 230mgFiber: 3gSugar: 55gVitamin A: 516IUVitamin C: 36mgCalcium: 120mgIron: 2mg
Keyword Easy Dessert Recipes
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