Piña Colada Dump Cake, an easy piña colada cake recipe and fun twist on the pineapple, coconut, and rum cocktail! This easy pineapple dump cake recipe doesn’t have many ingredients and ready in no time!
An easy Piña Colada Dump Cake recipe for you today! This piña colada cake is a fun twist on the cocktail. Only 5 ingredients to make this homemade dessert and it only takes about 10 minutes to prep. You can get it in the ovenly quickly! Serve it with some ice cream, whip cream, and a cherry on top for a fun party dessert!
Hard to believe this Piña Colada Dump Cake only has 5 ingredients. The best part of this piña colada cake is that you don’t even need a mixing bowl. So not much clean up needed which is my kind of recipe!
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If you’re looking for more easy dump cake recipes, I also have a great recipe for a Caramel Apple Dump Cake, Chocolate Dump Cake, and Cherry Dump Cake if you are looking for other variations. Between that one, and this easy pineapple dump cake, I’m sure you’ll find one as the best dump cake ever!
What is a Dump Cake?
If you’re wondering first what is a dump cake, here’s a quick explanation.
A dump cake generally has fruit on the bottom, followed by a dry cake mix, and melted butter or butter cubes on top then baked in the oven.
There are many variations though, and some may not even contain fruit but maybe chocolate. This pineapple apple dump cake with cake mix is somewhat traditional in that it has fruit, cake mix, and butter, but I added a little coconut and rum as well.
How to Make a Dump Cake?
Let’s get started on how to make a Piña Colada Dump Cake. You will need a 13×9-inch baking dish to start. Then add half of the butter and place in the preheated oven to melt. When the butter has melted, add the rum and pineapple and toss to coat.
If you don’t want to use the rum, you could use pineapple juice. Or if you use canned pineapple just use the liquid from the can. Don’t worry if the frozen pineapple causes the butter to freeze a little. Just make sure everything is mixed together.
Spoon the dry cake mix over the pineapple, then sprinkle the coconut on top. Cut the remaining butter into cubes and place on top of the coconut. Bake the pineapple dump cake in the middle of your oven for 45-60 minutes or until the coconut starts to get golden brown.
Be sure to check the Piña Colada Dump Cake every now and then in the oven just to make sure the coconut doesn’t burn. If the coconut starts to get too dark, you can cover the top with aluminum foil and continue baking.
You can serve the dump cake warm, or let it cool and refrigerate until ready to serve. It may appear mushy when you take it out of the oven but it will harden as it cools. The dump cake won’t have the consistency of a cake, but more of a cobbler or crisp.
You can serve with your favorite toppings such as vanilla ice cream (I used French Vanilla), toasted coconut, whip cream, and cherries.
Pineapple, coconut, and rum, YUM!
Hope you enjoy this fun Piña Colada Dump Cake! You might also like this Better Than Sex Caketini cocktail with pineapple.
Piña Colada Dump Cake
Ingredients
- 1 cup unsalted butter (2 sticks), divided
- 1/3 cup spiced rum
- 32 ounces frozen pineapple chunks (2 - 16 ounce bags)
- 15.25 ounces yellow cake mix box (not prepared)
- 2 cups sweetened flaked coconut
- Toppings (optional): vanilla ice cream, whipped cream, cherries, toasted coconut
Instructions
- Preheat oven to 350 degrees F.
- Place 1/2 cup (1 stick) butter in a 13x9-inch baking dish and place in the oven about 3-5 minutes or until butter has melted.
- When butter has melted, remove pan from the oven. Stir in rum, then frozen pineapple (don't worry if 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 1/2 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.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Looking for other Piña Colada Recipes? You may also enjoy my White Chocolate Drizzled Pina Colada Cookies. These Mini Pina Colada Cupcakes (This Silly Girl’s Life) and Pina Colada Pancakes (Maebells). also look delicious don’t you think?
Betty says
I can’t wait to try this receipt. It sounds so good. I love tropical desserts.
Tabitha F. says
Can i use rum extract? If so how much should i use?
Lisa Huff says
Yes you probably could, maybe a little rum extract and water. Extracts can be a little strong but I’d maybe start with 1/2 – 1 teaspoon and give it a try.
Lisa Huff says
That should work. I’d start with maybe like 1/2 – 1 teaspoon with a little water to start with and give a try.
Trish Jones says
Can this be made in. Bundt pan?
Lisa Huff says
I would not recommend a bundt pan for this cake. You could, however, use two smaller round or square pans.