Piña Colada Dump Cake, an easy piña colada cake recipe and fun twist on the pineapple, coconut, and rum cocktail! This easy pineapple …
- 1 cup (2 sticks) unsalted butter, divided
- ⅓ cup spiced rum
- 2 (1 lb.) packages frozen pineapple chunks
- 1 (15.25 oz) box yellow cake mix
- 2 cups sweetened flaked coconut
- Toppings (optional): vanilla ice cream, whipped cream, cherries, toasted coconut
- Preheat oven to 350 degrees F.
- Place ½ cup (1 stick) butter in a 13×9-inch baking dish and place in the oven about 3-5 minutes or until the butter has melted.
- When the butter has melted, remove the pan from the oven.
- Stir in rum, then frozen pineapple (don’t worry if the butter starts to freeze a little when in contact with the pineapple; just make sure everything is well mixed).
- Spoon the dry cake mix from the box evenly over pineapple. Sprinkle coconut on top.
- Cut remaining ½ cup (1 stick) of butter into small cubes and place cubes of butter over cake mix.
- Bake dump cake for 45-60 minutes in the middle of the oven or until cooked through and coconut is toasted.
- Check cake every now and then to make sure coconut does not burn. if coconut starts to get too toasted, cover with aluminum foil.
- Dessert will firm up more as it cools. Serve warm or cold. Refrigerate leftovers or until ready to serve. Top with desired toppings as desired.
- SNAPPY TIPS: The dessert may look a little soft when removed from the oven. It will harden a bit as it cools. Be sure to check the cake in the oven occasionally to make sure coconut does not burn.
- SNAPPY SUBSTITUTIONS: Instead of frozen pineapple you can substitute canned pineapple (drained) or fresh pineapple. Instead of rum, you can substitute pineapple juice.