Description
This Tropical Coconut Dump Cake is a delightful, low-effort dessert that delivers bakery-quality results. By layering luscious, tart pineapple with a buttery, golden cake topping and the nutty crunch of cashews, this recipe transforms simple pantry staples into a comforting tropical treat. Perfect for busy weeknights, it eliminates the need for mixing bowls while ensuring every bite is moist and flavorful.
Ingredients
32 ounces fresh pineapple chunks (or canned crushed pineapple)
1.5 cups brown sugar, divided
2 tablespoons cornstarch
1 teaspoon vanilla extract
15.25 ounces yellow cake mix
1/2 cup chopped cashews
8 ounces unsalted butter, melted
2 cups sweetened flaked coconut
Instructions
Preheat your oven to 350F and grease a standard oblong baking pan with nonstick spray.
In a medium saucepan, combine the pineapple chunks, 1 cup of brown sugar, cornstarch, and vanilla extract.
Cook the mixture over medium heat until thickened, then pour into the prepared baking pan.
Sprinkle half of the dry cake mix over the pineapple base.
Evenly distribute half of the melted butter over the cake mix layer.
Repeat the process with the remaining cake mix and melted butter to ensure total saturation.
Top with the chopped cashews and sweetened flaked coconut.
Bake for 60 minutes or until the top is golden and bubbling.
Allow to cool slightly before serving.
Notes
Ensure you use unsalted butter to control the sweetness levels. If the cake top starts browning too quickly, lightly tent with aluminum foil for the last 15 minutes of baking.
- Prep Time: 10
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 42g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg