Are you ready to indulge in a delicious and mouthwatering dessert? Look no further because I have the perfect treat for you - Pineapple-Coconut Dump Cake! This delightful dessert combines the tropical flavors of pineapple and coconut in a simple yet incredibly scrumptious cake.
Pineapple-Coconut Dump Cake
Ingredients:
- 1 can (20 ounces) crushed pineapple
- 1 can (14 ounces) sweetened condensed milk
- 1 box (15.25 ounces) yellow cake mix
- 1 cup shredded coconut
- 1/2 cup (1 stick) unsalted butter, melted
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a bowl, combine the crushed pineapple (including the juice) and sweetened condensed milk.
- Spread the pineapple mixture evenly in the greased baking dish.
- Sprinkle the yellow cake mix over the pineapple mixture.
- Evenly distribute the shredded coconut on top of the cake mix.
- Pour the melted butter over the coconut layer.
- Bake for 45-50 minutes, or until the top is golden brown and the cake is bubbling around the edges.
- Remove from the oven and let it cool for a few minutes.
- Serve warm or at room temperature. You can also add a dollop of whipped cream or a scoop of vanilla ice cream for an extra special touch!
How simple is that? This Pineapple-Coconut Dump Cake is incredibly easy to make, requiring only a handful of ingredients. The result is a moist and flavorful cake with a perfect balance of sweetness from the pineapple and richness from the coconut.
This dump cake is perfect for any occasion - whether you’re hosting a summer barbecue, celebrating a birthday, or simply craving a sweet treat. It’s also a great option when you want to whip up a dessert quickly without spending hours in the kitchen.
Preparation Time: 10 minutes
Servings: 12
This Pineapple-Coconut Dump Cake is not only delicious but also a crowd-pleaser. Your friends and family will be begging for seconds! The combination of pineapple and coconut creates a tropical flavor profile that is both refreshing and satisfying.
Nutrition Facts:
Calories: 350
Fat: 18g
Carbohydrates: 44g
Protein: 4g
So, go ahead and enjoy this delightful Pineapple-Coconut Dump Cake. It’s a dessert that will transport you to a tropical paradise with every bite. Don’t forget to share this recipe with your loved ones - they will thank you for it!
Tips:
- You can add chopped macadamia nuts or almonds to the coconut layer for some extra crunch.
- If you prefer a more pronounced coconut flavor, you can substitute coconut milk for the sweetened condensed milk.
- Store any leftovers in an airtight container at room temperature for up to 3 days.
FAQs:
Q: Can I use fresh pineapple instead of canned?
A: Yes, you can use fresh pineapple. Just make sure to drain any excess juice before using it in the recipe.
Q: Can I make this dump cake ahead of time?
A: Absolutely! You can prepare the cake up to a day in advance and store it in the refrigerator. When you’re ready to serve, reheat it in the oven at 350°F (175°C) for about 10 minutes.
Q: Can I use a different flavor of cake mix?
A: Of course! While yellow cake mix works perfectly in this recipe, you can experiment with different flavors like white, lemon, or even chocolate.
Now that you have the recipe for Pineapple-Coconut Dump Cake, it’s time to get baking! Trust me, this dessert will become a favorite in your household. So grab your apron and let’s create some sweet memories in the kitchen!
