Piña Colada Dump Cake — an easy, tropical twist on the classic pineapple, coconut, and rum cocktail. This quick pineapple dump cake uses few ingredients and comes together in minutes.
An uncomplicated Piña Colada Dump Cake to brighten any gathering. With just five main ingredients and about 10 minutes of prep, this pineapple coconut dessert bakes into a warm, comforting treat. Serve it with vanilla ice cream, whipped cream and a cherry for a festive finish.
This recipe is wonderfully simple: fruit on the bottom, dry cake mix above, and butter on top. No mixing bowl required, which makes cleanup minimal — perfect for busy cooks or beginner bakers.
What is a Dump Cake?
A dump cake is an easy-style dessert where fruit (or another filling) is placed in a baking dish, a dry cake mix is spread on top, and melted butter or butter cubes are added before baking. The finished texture is more like a cobbler or crisp than a traditional cake.
There are many variations: fruit-based versions are common, but you can also make chocolate or other flavored dump cakes. This Piña Colada version pairs pineapple with coconut and a touch of rum for a tropical flavor.
How to Make a Dump Cake
To prepare the Piña Colada Dump Cake you’ll need a 13×9-inch baking dish. Preheat the oven to 350°F.
Place 1/2 cup (1 stick) of butter in the baking dish and put it in the oven for 3–5 minutes, until the butter has melted. Remove the dish and stir in 1/3 cup spiced rum, then add 32 ounces of frozen pineapple chunks (or canned/fresh pineapple). If you prefer not to use rum, substitute pineapple juice or the syrup from canned pineapple.
Spoon the dry 15.25-ounce yellow cake mix evenly over the pineapple, then sprinkle 2 cups of sweetened flaked coconut on top. Cut the remaining 1/2 cup (1 stick) of butter into small cubes and distribute them across the cake mix.
Bake in the center of the oven for 45–60 minutes, or until the dessert is set and the coconut is toasted. Check occasionally to ensure the coconut doesn’t burn; if it begins to darken too quickly, cover the top loosely with aluminum foil and continue baking.
The dessert may seem soft when removed from the oven but will firm as it cools. Serve warm or chilled. Because of its composition, the final texture is more like a cobbler than a traditional cake.
Top slices with vanilla ice cream (French vanilla works nicely), toasted coconut, whipped cream, or cherries for extra flair.
Pineapple, coconut and rum combine into a deliciously tropical dessert — simple, flavorful, and crowd-pleasing.
Piña Colada Dump Cake
Ingredients
- 1 cup unsalted butter (2 sticks), divided
- 1/3 cup spiced rum (or pineapple juice)
- 32 ounces frozen pineapple chunks (2 – 16 oz bags) — or canned/fresh pineapple
- 15.25 ounces yellow cake mix (dry, unprepared)
- 2 cups sweetened flaked coconut
- Toppings (optional): vanilla ice cream, whipped cream, cherries, toasted coconut
Instructions
- Preheat oven to 350°F.
- Place 1/2 cup (1 stick) butter in a 13×9-inch baking dish and put it in the oven for about 3–5 minutes until melted.
- Remove the dish from the oven and stir in the rum, then add the frozen pineapple, mixing well. (If the butter firms slightly from contact with the pineapple, continue to stir until combined.)
- Spread the dry cake mix evenly over the pineapple, then sprinkle the coconut on top.
- Cut the remaining 1/2 cup (1 stick) of butter into small cubes and place them evenly over the cake mix.
- Bake for 45–60 minutes in the center of the oven, until the dessert is set and the coconut is toasted. Watch the top and cover with foil if the coconut darkens too quickly.
- Allow the dessert to cool slightly to firm up before serving. Serve warm or chilled and add desired toppings.
Notes
Substitutions: Use canned (drained) or fresh pineapple instead of frozen. Substitute pineapple juice for rum if you prefer a non-alcoholic version.
Nutrition:
| Carbohydrates: 34 g
| Protein: 2 g
| Fat: 16 g
(Nutrition data is provided for informational purposes only and may vary based on specific ingredients and brands used.)
