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!
This cake mix hack will change the way cakes are made forever! Simply toss all your ingredients in a 9×13 baking dish, mix it up and pop it in the oven! Your tropics-inspired cake will be ready in no time!
Why You’ll Love This Recipe
This Pineapple Piña Colada Dump Cake is the epitome of simplicity meeting tropical bliss. With minimal effort, you’ll savor the delightful blend of pineapple and coconut that evokes memories of beachside relaxation. Quick to prepare and even quicker to devour, it’s the perfect treat for any occasion.
Kitchen Equipment You’ll Need
- 9×13-inch baking dish
- Measuring cups
- Spoon or spatula for mixing
- 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, then sprinkle the coconut on top.
- Evenly place the butter cubes on top of 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 cook time, cover with aluminum foil.
- Serve warm or cool with desired toppings such as vanilla ice cream, whipped cream, or maraschino cherries. Enjoy!
Tips for Success
- For even more tropical flavor, consider adding a splash of pineapple juice to the mix.
- Keep an eye on the coconut as it toasts to prevent burning. Covering with foil can help if it starts browning too quickly.
Additional Tips or Variations
- Try using different types of rum, such as coconut rum, for a flavor twist.
- Add a handful of chopped nuts like macadamias for extra crunch.
- Consider using fresh pineapple chunks if you prefer a fresher taste.
Nutritional Highlights (Per Serving)
Calories: 350 | Fat: 18g | Carbohydrates: 45g | Protein: 3g | Sugar: 30g
Frequently Asked Questions (FAQ)
Can I make this cake without rum?
Absolutely! You can substitute the rum with pineapple juice or coconut water for a non-alcoholic version.
Can I use fresh pineapple instead of frozen?
Yes, fresh pineapple can be used, but you may need to adjust the baking time slightly since fresh pineapple may release more juice.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Conclusion
This Pineapple Piña Colada Dump Cake is a tropical delight that’s perfect for any gathering or simple family dessert. The ease of preparation combined with the delightful flavors of pineapple and coconut make it a must-try recipe. We hope you enjoy making and sharing this cake as much as we do. Give it a try and let us know your thoughts and any fun variations you come up with!
