Piña Colada Dump Cake

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This Piña Colada Dump Cake is an easy-to-make, quick, and delicious cake mix dessert that takes advantage of many convenience items from the grocery store.

Prep Time10

Cook Time50

Total Time1

Course: Dessert - Cake

Cuisine: American

Keyword: Hawaiian dump cake, Luau desserts, Piña colada dump cake

Servings: servings

Calories: 254kcal

Author: Renee Goerger

Equipment

Ingredients

1 can (20 ounces) pineapple chunks drained well
1 jar (10 ounces) maraschino cherries drained well and stems removed
1 box yellow cake mix your favorite variety
1 can (13 ounces) full-fat coconut milk stirred well
2 large eggs
¼ cup grapeseed oil vegetable oil may be substituted
1 teaspoon coconut extract vanilla may be substituted
1 cup sweetened flaked coconut
¼ cup confectioners sugar optional for dusting

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Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Liberally spray the baking dish with baking spray. Set aside.
Drain the pineapple chunks and the maraschino cherries into a large bowl. Set the fruit aside and save the juice for another use if desired.
Add the cake mix to a large bowl along with the coconut milk, eggs, oil and coconut extract. Blend until well combined, scraping down the sides of the bowl as needed.
Gently fold the drained fruit and flaked coconut into the cake batter until thoroughly combined.
Pour the cake batter into the prepared baking dish and use a spatula to layer the batter evenly into the pan.
Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool the cake completely before topping with a dusting of confectioners sugar.

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Notes

Store this cake covered well at room temperature for 3 days or in the refrigerator for up to 7 days.

May be frozen in an airtight freezer container or zip top freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight.

Nutrition