Description
Indulge in the flavors of the tropics with this easy-to-make Piña Colada Dump Cake. Bursting with succulent pineapple and creamy coconut, each bite transports you to a sunny paradise. Perfect for summer gatherings or cozy nights, this dessert is sure to impress your guests and leave everyone clamoring for more!
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 can crushed pineapple (20 oz, drained)
- 1 cup coconut cream (full-fat)
- ½ cup unsalted butter (melted)
- 1 cup sweetened shredded coconut
- Maraschino cherries (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a mixing bowl, combine the dry cake mix, drained crushed pineapple, and coconut cream until just blended.
- Pour the mixture into the prepared baking dish and smooth the top with a spatula.
- Drizzle melted butter evenly over the surface.
- Sprinkle shredded coconut on top, adding maraschino cherries if desired.
- Bake for 40-45 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow to cool slightly before serving warm with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 serving
- Calories: 280 calories
- Sugar: 22g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg