Pineapple coconut dump cake is the ultimate fuss-free dessert, combining sweet, juicy pineapple, rich coconut, and a buttery golden topping in a single baking dish. This one-pan recipe requires no mixing, no complicated steps, and minimal effort, making it the perfect last-minute dessert for gatherings, potlucks, or family dinners.
Unlike traditional cakes, dump cakes don’t require creaming butter and sugar or carefully folding in ingredients. Everything is simply “dumped” into a baking dish, layered, and baked until golden and bubbling. The tropical flavors of pineapple and coconut give this dessert a bright, summery feel, while the buttery topping adds the perfect crispy contrast.
Why You’ll Love This Pineapple Coconut Dump Cake
- No Mixing Required – Just layer the ingredients and bake.
- Five Simple Ingredients – No need for complicated baking techniques.
- Rich and Fruity Flavor – A tropical twist on a classic dessert.
- Crispy, Golden Topping – A contrast of textures in every bite.
- Great for Any Occasion – Perfect for potlucks, BBQs, or holiday gatherings.
Essential Equipment for Pineapple Coconut Dump Cake
- 9×13-inch baking dish – Ensures even baking.
- Can opener – To open the pineapple cans easily.
- Spatula or spoon – To spread the ingredients evenly.
- Oven mitts – For safe handling when baking.
Ingredients for the Perfect Dump Cake
For the Base
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (15 oz) pineapple chunks, drained
- ½ cup shredded sweetened coconut
For the Topping
- 1 box (15.25 oz) yellow cake mix
- 1 cup unsalted butter, melted
Optional Add-Ins
- ½ teaspoon cinnamon – Adds warmth to the flavors.
- ½ cup chopped pecans or walnuts – For extra crunch.
- 1 teaspoon vanilla extract – Enhances the tropical sweetness.
Step-by-Step Instructions
1. Assemble the Ingredients
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Layer the Fruit
Pour the crushed pineapple with its juice into the bottom of the dish, spreading it evenly. Add the pineapple chunks on top. Sprinkle the shredded coconut over the pineapple.
3. Add the Cake Mix
Sprinkle the dry cake mix evenly over the fruit layer, ensuring full coverage. Do not mix.
4. Add the Butter
Drizzle the melted butter evenly over the cake mix, covering as much as possible. The butter will help create a crisp, golden topping.
5. Bake to Perfection
Place the dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the edges are bubbling.
6. Serve and Enjoy
Let the cake cool for 10 minutes before serving. Enjoy warm with vanilla ice cream or whipped cream.
Pro Tips for the Best Dump Cake
- Use High-Quality Pineapple – Fresh or canned works, but always use 100% juice, not syrup.
- Cover All Dry Cake Mix with Butter – Ensures even baking without dry spots.
- Want a More Coconut Flavor? Use coconut extract or toasted coconut flakes.
- For a Caramelized Top – Sprinkle brown sugar on top before baking.
- Make It Dairy-Free – Use melted coconut oil instead of butter.
What to Serve with Pineapple Coconut Dump Cake
- Vanilla Ice Cream – The cold, creamy contrast enhances the warm cake.
- Whipped Cream and Toasted Coconut – Adds lightness and extra texture.
- Fresh Mango or Banana Slices – Complements the tropical flavors.
- Coconut Rum Sauce – Drizzle for an adult-friendly dessert twist.
Storing & Reheating Pineapple Coconut Dump Cake
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Wrap tightly and freeze for up to 2 months.
- Reheating: Warm in the oven at 300°F for 10 minutes or microwave individual servings for 30 seconds.
FAQs About Pineapple Coconut Dump Cake
1. Can I use fresh pineapple instead of canned?
Yes! Just dice 2 cups of fresh pineapple and add ¼ cup pineapple juice to maintain moisture.
2. Can I make this cake without coconut?
Absolutely! Simply omit the shredded coconut, or replace it with chopped nuts.
3. How do I make this dump cake less sweet?
Use unsweetened coconut and reduce the cake mix slightly.
4. Can I add other fruits to this recipe?
Yes! Mango, banana, or passion fruit work well.
5. How do I make a gluten-free version?
Use a gluten-free yellow cake mix.
Final Thoughts: A Foolproof Dessert for Any Occasion
Pineapple coconut dump cake is the easiest way to bring tropical flavors into your kitchen. Whether you’re making it for a casual dessert, a summer barbecue, or a holiday potluck, this simple yet impressive treat is a must-try in 2025.
If you’re looking for a quick, crowd-pleasing dessert that requires zero effort, this dump cake is the perfect solution.
Ingredients
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (15 oz) coconut milk
- 1 box (15.25 oz) yellow cake mix
- ½ cup unsalted butter, melted
- 1 cup shredded coconut (sweetened or unsweetened)
- ½ cup chopped pecans (optional)
Instructions
-
Preheat & Prepare:
- Preheat oven to 350°F (175°C).
- Grease a 9x13-inch baking dish.
-
Layer the Ingredients:
- Pour crushed pineapple (with juice) evenly into the dish.
- Drizzle coconut milk over the pineapple.
- Sprinkle dry cake mix evenly on top.
-
Add the Toppings:
- Pour melted butter evenly over the cake mix.
- Sprinkle shredded coconut and chopped pecans on top.
-
Bake:
- Bake for 40-45 minutes or until golden brown and bubbly.
-
Cool & Serve:
- Let it cool slightly before serving.
- Serve warm with vanilla ice cream or whipped cream.
Notes
- For extra coconut flavor, use coconut extract or toasted coconut.
- Make it tropical! Add sliced bananas or maraschino cherries.
- Store leftovers in the fridge for up to 3 days and reheat before serving.