Pineapple Coconut Dump Cake is a warm, buttery dessert filled with juicy pineapple, sweet coconut, and a golden cake topping that becomes crisp around the edges. It has that soft, almost cobbler-like texture underneath with little toasted pieces of coconut and buttery cake on top.
This is one of those desserts that’s incredibly useful when you want something homemade without spending much time mixing or measuring. Everything is layered directly in the baking dish, so there isn’t even a cake batter to prepare.
The pineapple juice is important here because it provides the moisture that works its way into the dry cake mix as everything bakes. Meanwhile, thin slices of butter melt across the surface and create those rich, golden patches.
I like serving this slightly warm after it has rested for a few minutes. The pineapple filling thickens a little, but the topping still has plenty of buttery texture.
Why You’ll Love This Recipe
There’s almost no mixing involved. The pineapple, coconut, dry cake mix, and butter are simply layered in the baking dish and left for the oven to bring together.
The combination of pineapple and coconut gives the dessert a bright tropical flavor, while yellow cake mix and butter keep it familiar and comforting.
It’s also an easy dessert for feeding a group. One 9×13-inch pan makes plenty for a potluck, family dinner, or casual gathering, and it’s just as good served straight from the baking dish.
Ingredients You’ll Need
You’ll need only a handful of simple ingredients:
- Crushed pineapple
- Pineapple tidbits
- Sweetened shredded coconut
- Yellow cake mix
- Unsalted butter
How To Make Pineapple Coconut Dump Cake
Step 1: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
Step 2: Pour the crushed pineapple into the baking dish, including all of its juice. Add the pineapple tidbits and their juice, then spread the fruit evenly from corner to corner.
Step 3: Sprinkle the sweetened shredded coconut evenly over the pineapple. Keep the coconut loose rather than pressing it down into the fruit.
Step 4: Sprinkle the dry yellow cake mix evenly over the coconut. Don’t prepare the cake mix according to the package directions and don’t stir it into the pineapple.
Step 5: Cut the cold butter into very thin slices. Arrange them across the entire surface of the cake mix, trying to cover as much of the dry mixture as possible.
Step 6: Bake uncovered for 45–50 minutes, until the pineapple is bubbling around the edges and the topping is deeply golden with crisp, buttery areas.
Step 7: Check the surface for any large areas of completely dry cake mix. If necessary, add a little melted butter to those spots and bake for a few additional minutes.
Step 8: Let the dump cake rest for about 15 minutes before serving. The fruit juices will thicken slightly while the cake remains warm.
Common Questions About Pineapple Coconut Dump Cake
Should I Drain The Pineapple?
No. Keep the juice from both cans. That liquid helps hydrate the dry cake mix and creates the soft, cobbler-like layer underneath.
Do I Mix The Cake Mix With Eggs And Oil?
No. Use the cake mix completely dry, straight from the box. You don’t need any of the additional ingredients listed on the package.
Should I Stir The Layers Together?
No. Dump cakes work best when the ingredients stay layered. Stirring changes the texture considerably.
Why Is There Dry Cake Mix On Top?
The butter may not have covered that area well enough. Slice the butter very thinly and distribute it evenly across the surface.
Can I Make This Ahead?
Yes. You can bake it ahead and reheat individual portions, although the topping has its nicest texture when freshly baked.
Can I Use White Cake Mix?
Absolutely. White or vanilla cake mix works too, although yellow cake mix gives the topping a slightly richer buttery flavor.
Pineapple Coconut Dump Cake Variations
Pineapple Pecan Dump Cake
Scatter chopped pecans over the coconut before adding the cake mix for a little toasted crunch.
Pineapple Cherry Dump Cake
Add cherry pie filling with the pineapple for a sweeter, colorful fruit combination.
Extra-Coconut Dump Cake
Increase the shredded coconut slightly when you want the coconut flavor to stand out more.
Vanilla Pineapple Dump Cake
Use vanilla cake mix instead of yellow cake mix for a softer vanilla flavor.
Pineapple Macadamia Dump Cake
Add chopped macadamia nuts for buttery crunch that pairs naturally with pineapple and coconut.
Storing Pineapple Coconut Dump Cake
Once cooled, cover the baking dish or transfer leftovers to an airtight container and refrigerate. The cake will keep for about 3–4 days.
Reheat individual portions briefly in the microwave, or place a larger amount in a 325°F oven until warm. The oven is the better option when you want to restore some texture to the topping.
What To Serve With Pineapple Coconut Dump Cake
- Vanilla ice cream: A cold scoop melting into the warm pineapple and buttery topping is an easy favorite.
- Whipped cream: Lightly sweetened whipped cream adds something cool and creamy without overwhelming the pineapple.
- Fresh pineapple: A few fresh pineapple pieces add a brighter, slightly tangier contrast to the baked fruit.
- Toasted coconut: Sprinkle some over individual servings for additional coconut flavor and crunch.
- Fresh berries: Strawberries or raspberries add a fresh, slightly tart element alongside the sweet tropical flavors.
- Hot coffee: Coffee balances the sweet pineapple, coconut, and buttery cake topping nicely.
Don’t drain the pineapple. That juice is doing important work underneath the cake mix and helps prevent the dessert from ending up dry.
And take a minute to distribute the butter carefully. Thin, evenly spaced slices give you a much more consistently golden topping.
PINEAPPLE COCONUT DUMP CAKE
Ingredients
- 1 20-ounce can crushed pineapple in juice, undrained
- 1 20-ounce can pineapple tidbits in juice, undrained
- 1 cup sweetened shredded coconut
- 1 15.25-ounce box yellow cake mix
- 1 cup unsalted butter cold and thinly sliced
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Spread the crushed pineapple and pineapple tidbits, including all their juices, evenly across the dish.
- Sprinkle the shredded coconut evenly over the pineapple.
- Sprinkle the dry yellow cake mix evenly over the coconut without stirring.
- Arrange the thinly sliced butter across the entire surface of the cake mix.
- Bake uncovered for 45–50 minutes, until the fruit is bubbling and the top is deeply golden.
- Let the dump cake rest for 15 minutes before serving warm.
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