Craving an indulgent tropical dessert but don’t want to spend hours in the kitchen? This piña colada dump cake is the solution.
Dump cakes couldn’t be simpler – just layer crushed pineapple, cake mix, coconut, and butter in a baking pan and pop it in the oven. The ingredients magically transform into a luscious, sweet cake with delicious piña colada flavors.
You’ll love how the crushed pineapple and syrup soak into the buttery cake, keeping it incredibly moist. The toasted coconut on top adds wonderful texture and tropical essence. And let’s not forget the heavenly aromas that will fill your kitchen!
We have handy tips to ensure your dump cake turns out perfect every time:
- Spray the pan to prevent sticking
- Layer ingredients evenly for optimal texture
- Resist the urge to stir – keeping layers intact is the secret
- Cut butter into pats to help coconut toast evenly
- Cover with foil if coconut browns too quickly
This easy recipe pleases crowds, travels well, and keeps for several days at room temperature. Top servings with whipped cream and maraschino cherries for a pretty presentation. Or add a scoop of vanilla ice cream and drizzle with rum sauce – yum!
The Best Part About Dump Cake Recipes
Dump cakes are a busy cook’s secret weapon, perfect for those nights when you’re short on time but still want to serve up something sweet. The prep work takes just minutes – simply dump in the ingredients and let the oven bake everything into an amazing, mouthwatering dessert.
We love how these shortcut cakes come together without much effort. No creaming butter and sugar, no complex folding techniques, no stressing over getting the consistency right. Just mix, bake, and enjoy!
And if you’re wondering how dump cakes turn out so wonderfully without stirring, here’s the reason why:
As the fruit filling and cake mix layers heat up in the oven, the fruit syrups and juices dissolve some of the powdery mix. This dissolved cake mix integrates with the liquid to form a thick cobbler-like batter. Meanwhile, the dry cake mix on top bakes into a sweet crumbly topping.
So don’t worry that you forgot to stir – that’s actually the key to dump cake success!
Make-Ahead and Freezing Tips
For convenience, dump cakes can be assembled 1 day ahead. Just store the filled pan in the fridge. Let sit at room temperature for 30 minutes before baking.
These cakes also freeze remarkably well. Bake the cake first, then wrap tightly and freeze. Thaw overnight in the fridge and enjoy.
So save yourself time in the kitchen by whipping up this easy piña colada dump cake. It delivers all the flavor without the fuss!
Piña Colada Dump Cake Recipe
Makes: 8 servings Prep Time: 5 minutes Cook Time: 45 minutes Total Time: 50 minutes
Ingredients:
- Cooking spray
- 2 (20 oz) cans crushed pineapple, undrained
- 1 box white cake mix
- 1 cup sweetened flaked coconut
- 1/2 cup salted butter, sliced into pats
- Whipped cream and maraschino cherries for topping (optional)
Step-By-Step Directions:
- Preheat oven to 350°F. Grease a 9×13 baking dish with cooking spray.
- Spread crushed pineapple with juice evenly in bottom of dish.
- Sprinkle cake mix evenly over the pineapple layer.
- Top with an even layer of coconut flakes.
- Arrange butter pats evenly on top.
- Bake for 45 minutes until golden brown. If coconut browns too quickly, cover with foil.
- Let cool slightly before cutting into squares.
- Serve warm with whipped cream and a maraschino cherry on top for an over-the-top tropical treat!
Tips for Piña Colada Dump Cake Success:
- Use canned crushed pineapple and juice for best texture
- Resist stirring the layers
- Cut cold butter into small pats to evenly toast coconut
- Store covered at room temperature up to 4 days
Enjoy this easy, breezy tropical dessert that tastes like a piña colada in cake form. The oven does all the work while you soak up the sweet summery vibes.
