Pineapple Piña Colada Dump Cake
Regardless of whether summer’s on its way in or on its way out, there’s something about cooking with pineapple that makes us so happy. It’s a delicious, bright, fun flavor to incorporate into your recipes, so why wouldn’t we want to get as much out of it as possible? Not only is pineapple amazing, but how about how great it is when you combine it with coconut…piña coladas anyone?? An incredible flavor duo if we ever saw one, we knew we were going with that when we got the craving for a tropical-feeling/tasting cake the other day. Which is why we came up with this super simple dump cake with complex piña colada flavor!
Why You’ll Love This Recipe
If you’re a fan of effortless recipes that bring a taste of the tropics to your kitchen, this Pineapple Piña Colada Dump Cake is for you. It’s sweet, slightly boozy, and bursting with pineapple and coconut flavors. Plus, it’s a one-dish wonder that requires minimal cleanup!
Kitchen Equipment You’ll Need
- 9×13-inch baking dish
- Measuring cups
- Mixing spoon
- Oven
- Aluminum foil (optional)
Ingredients
- ½ cup unsalted butter, melted
- ⅓ cup spiced rum
- 2 pounds frozen pineapple chunks
- 1 (15.25-ounce) box yellow cake mix
- 2 cups sweetened coconut flakes
- ½ cup (1 stick) unsalted butter, cubed
- Vanilla ice cream, optional
- Whipped cream, optional
- Maraschino cherries, optional
Step-by-Step Instructions
- Preheat your oven to 350º F.
- In a 9×13-inch baking dish, mix together the melted butter, rum, and frozen pineapple until well combined.
- Sprinkle the dry cake mix evenly over the pineapple mixture.
- Sprinkle the sweetened coconut flakes on top of the cake mix.
- Evenly distribute the cubed butter over the shredded coconut.
- Place the baking dish in the oven and bake for 50-60 minutes, or until the batter is cooked through and the coconut is toasted but not burnt.
- If the coconut begins to burn before the end of the cooking time, cover the dish with aluminum foil.
- Serve warm or cool with your choice of vanilla ice cream, whipped cream, or maraschino cherries. Enjoy!
Tips for Success
To ensure your cake turns out perfectly, make sure to evenly distribute the butter cubes over the coconut. This helps in achieving that lovely golden-brown toasted look. Also, keep an eye on the coconut during the last few minutes of baking to prevent it from burning.
Additional Tips and Variations
For an extra hint of flavor, consider adding a teaspoon of vanilla extract to the pineapple mixture. You can also experiment with different types of rum or even omit it entirely for a non-alcoholic version.
Nutritional Highlights (Per Serving)
- Calories: Approximately 350
- Fat: 18g
- Carbohydrates: 45g
- Protein: 3g
- Sugar: 30g
Frequently Asked Questions (FAQ)
Can I use fresh pineapple instead of frozen?
Yes, you can use fresh pineapple, but be sure to cut it into small chunks for even baking.
Can I make this recipe ahead of time?
Absolutely! This cake can be made a day in advance and stored in the refrigerator. Just reheat it before serving.
What can I serve with this cake?
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. A maraschino cherry on top adds a perfect touch!
Conclusion
This Pineapple Piña Colada Dump Cake is a delightful way to bring a taste of the tropics to your table. It’s easy to make, packed with flavor, and sure to impress your friends and family. Give it a try, and let us know how it turns out! We’d love to hear about your experience and any fun variations you came up with.
