Pina Colada Dump Cake

Total Time Prep Time: 10 min. Bake Time: 1 hour
Yield 10 servings
Test Kitchen Approved
I love any dessert that tastes like the tropics. When I wanted to create a new dump cake recipe, I went right to pineapple, coconut and rum. I was very pleased with the results! —Shannon Dobos, Calgary, Alberta

Ingredients

  • 1/3 cup coarsely chopped macadamia nuts
  • 1/2 cup sweetened shredded coconut
  • 1 can (20 ounces) crushed pineapple, undrained
  • 1/3 cup white rum
  • 1 package white cake mix (regular size)
  • 1/2 cup butter, melted
  • 1/2 cup warm water
  • Optional: Whipped cream and maraschino cherries

Directions

  1. Preheat oven to 350°. Evenly spread coconut, nuts and pineapple in a greased 13x9-in. baking dish; drizzle rum over top. Sprinkle with cake mix. Drizzle with butter and water.
  2. Bake until golden brown and bubbly, 45-50 minutes. Serve warm with whipped cream and cherries, if desired.

Nutrition Facts

1 cup: 325 calories, 13g fat (8g saturated fat), 24mg cholesterol, 411mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 2g protein.

I love any dessert that tastes like the tropics. When I wanted to create a new dump cake recipe, I went right to pineapple, coconut and rum. I was very pleased with the results! —Shannon Dobos, Calgary, Alberta
Recipe Creator

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