Piña Colada Pineapple Dump Cake is an incredibly simple and delicious dessert. You literally layer the ingredients in a pan and let the oven finish the job. With crushed pineapple, sweet coconut, and a golden, buttery topping finished with whipped cream and maraschino cherries, it tastes like your favorite tropical cocktail—without the alcohol.
Why You’ll Love This Pineapple Dump Cake Recipe
This pineapple dump cake is a family-style recipe adapted from an old recipe card. It’s one of those fail-proof desserts that requires almost no prep: no mixing bowls, no creaming butter and sugar, and no complicated steps. The finished texture is more like a fruit cobbler or a crumble than a classic cake—moist and tender where the pineapple and cake mix meet, with a slightly crisp, toasted coconut topping. The flavor evokes a Piña Colada, thanks to the combination of coconut and juicy pineapple, and it pairs beautifully with a dollop of whipped cream and a bright maraschino cherry.
- Perfect for potlucks, picnics, and casual gatherings
- Unique, tropical flavor that’s easy to love
- Only minutes to prepare
- Bakes in under an hour
- Moist interior with a touch of crunch from the toasted coconut
Ingredients Information and Substitutions
- Crushed pineapple: Use canned crushed pineapple (undrained). The juices are important to create the moist texture; fresh pineapple won’t give the same result in this recipe.
- White cake mix: White cake mix works best here, but a yellow or vanilla cake mix can be used instead.
- Sweetened flaked coconut: Adds flavor and texture that evoke the classic Piña Colada. You can use shredded coconut if that’s what you have.
- Salted butter: Salted butter gives a little extra flavor in this recipe. If you prefer, use unsalted butter and add a pinch of salt to taste.
- Whipped cream: For serving. Store-bought whipped topping is fine, or make fresh whipped cream for a lighter finish.
- Maraschino cherries: For garnish and a pop of color.
- Cooking spray: To prevent sticking and make cleanup easy.
How to Make Pineapple Upside Down Dump Cake
Step 1: Preheat the oven to 350°F (175°C). Spray a 9″x13″ baking pan with cooking spray. Pour the crushed pineapple with its juices evenly across the bottom of the pan.
Step 2: Evenly sprinkle the dry cake mix over the pineapple layer. Then sprinkle the sweetened flaked coconut across the cake mix. Do not stir—leave the layers intact.
Step 3: Cut 1 stick (½ cup) of butter into small pieces. Distribute the butter pieces evenly across the top of the coconut layer—this helps the top brown and become slightly crisp.
Step 4: Bake for about 45 minutes. Check once or twice while baking; if the coconut is browning too quickly, tent the pan with foil. Allow the cake to cool slightly before cutting. Serve slices topped with whipped cream and a maraschino cherry.
Frequently Asked Questions
Can I use fresh pineapple? No. This recipe is designed for canned crushed pineapple with juice; the canned juices help create the moist interior and integrate with the dry cake mix.
Can I make this ahead of time? Yes. You can prepare and bake the cake up to 24 hours in advance. Let it cool completely, then cover and store at room temperature or refrigerate if you prefer it cold.
How long does it keep? Stored in an airtight container at room temperature, it will stay tasty for 3–4 days. Refrigeration will extend freshness but can change texture slightly.
Do I need to refrigerate dump cake? It’s not required, but you can refrigerate it if you like your dessert chilled. If storing at room temperature, keep it covered and away from heat.
What should I serve with it? A scoop of whipped cream or vanilla ice cream and a maraschino cherry are classic. The cake also pairs well with coffee or iced tea for a light dessert course.
Tips For Making Cake Mix Pineapple Dump Cake
- Spray the pan well with cooking spray so the cake releases easily.
- Layer each ingredient evenly for consistent texture and baking.
- Do not stir—keep the layers intact. The cake mix absorbs pineapple juices while baking and creates the right crumb.
- Cut the butter into small pieces and distribute them across the top so the coconut and cake mix brown evenly.
- Spraying the top with a little cooking spray before baking can help promote even browning.
- If the coconut begins to darken too fast, tent the pan with foil to prevent burning.
- To make homemade whipped cream: whip 1 cup heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla until stiff peaks form. For a subtle tropical note, add a splash of rum if desired.
- For easy prepping, assemble the cake the night before and keep it covered until baking day.
- Leftovers are delicious and keep for up to 4 days refrigerated or at room temperature if covered.
What To Serve With Pineapple Dump Cake
- Vanilla ice cream or whipped cream
- Fresh fruit salad for a lighter complement
- Hot coffee, iced tea, or a citrusy drink to balance the sweetness
Other Fruity Desserts to Try
-
Lemon Bars With Shortbread Crust -
Easy Coconut Cake Recipe
-
Strawberry Shortcake Crumb Cake
-
Lemon Parfait Cups
Piña Colada Pineapple Dump Cake
Servings: 8 Prep: 5 mins Cook: 45 mins Total: 50 mins
Ingredients
- Cooking spray
- 2 (20-ounce) cans crushed pineapple, undrained
- 1 box white cake mix
- 1 cup sweetened flaked coconut
- ½ cup salted butter (1 stick), cut into small pieces
- Whipped cream, for topping
- Maraschino cherries, for garnish
Instructions
- Preheat the oven to 350°F (175°C). Spray a 9″x13″ pan with cooking spray.
- Spread the crushed pineapple and its juices in an even layer across the bottom of the pan.
- Sprinkle the dry cake mix evenly over the pineapple—do not stir.
- Sprinkle the sweetened flaked coconut evenly over the cake mix.
- Place the pieces of butter evenly over the top.
- Bake for about 45 minutes. If the coconut begins to darken too quickly, tent the pan with foil.
- Let the cake cool slightly, then serve slices topped with whipped cream and a maraschino cherry.
Notes
- Use canned crushed pineapple (undrained) for best texture.
- Keep the layers intact—do not mix the ingredients.
- Cut the butter into small pieces so the top browns evenly.
- Leftovers keep 3–4 days stored covered at room temperature or refrigerated.
Nutrition (approx. per serving)
Calories: 391 kcal | Carbohydrates: 58 g | Protein: 3 g | Fat: 17 g