Ingredients
Scale
- 1 (20 ounce) can crushed pineapple in juice, undrained
- 1 (20 ounce) can pineapple chunks in juice, undrained
- 1 (18.25 ounce) package yellow cake mix
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts
- 1 cup (2 sticks) butter, melted
- 1/2 cup maraschino cherries, halved (optional)
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
- Step 2: Pour both cans of undrained pineapple (crushed and chunks) into the prepared baking pan. Spread evenly.
- Step 3: Sprinkle the dry yellow cake mix evenly over the pineapple. Do not mix.
- Step 4: Sprinkle the coconut and nuts evenly over the cake mix.
- Step 5: Pour the melted butter evenly over the top of the coconut and nuts. Try to cover as much of the dry cake mix as possible.
- Step 6: Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before serving. Optional: Garnish with maraschino cherries.
Notes
- Store leftover Pineapple Dump Cake, covered, in the refrigerator for up to 3 days to maintain its moistness.
- For a warm, gooey treat, reheat individual slices in the microwave for about 30 seconds.
- Serve your Pineapple Dump Cake warm with a scoop of vanilla ice cream or whipped cream to complement its tropical flavors.
- To ensure even baking, gently press down the dry cake mix layer before adding the coconut, nuts, and butter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American