This Coconut Dump Cake is incredibly easy to make with simple ingredients and no mixing required. A sweet, tropical dessert that’s perfect for busy days, potlucks, or coconut lovers.
Coconut Dump Cake is a simple, no-fuss dessert that delivers rich, tropical flavor with minimal effort. Made with just a few ingredients and no complicated steps, this moist and buttery cake is perfect for busy days, potlucks, or anytime you want an easy, crowd-pleasing treat.
If you love this, also try Carrot Cake Dump Cake and Pineapple Dump Cake.
Why We Love This Recipe
- Effortless dessert: No mixing or complicated steps. Just layer and bake.
- Tropical flavor: Sweet coconut gives a light, summery taste everyone loves.
- Moist and tender: The simple ingredients create a soft, melt-in-your-mouth texture.
- Perfect for gatherings: Easy to make for potlucks, parties, or family desserts.
- Quick satisfaction: Minimal prep delivers a delicious dessert in no time.
Ingredients
- Yellow cake mix – Provides a soft, buttery base for the dessert.
- Pineapple chunks with juice – Adds natural sweetness and moisture to the cake.
- Butter, sliced – Melts into the cake mix to create a rich, golden top.
- Sweetened shredded coconut – Gives a tropical flavor and chewy texture.
- Vanilla ice cream (optional) – Perfect accompaniment for serving.
Variations
- Different cake mix: Swap yellow cake mix for white cake mix, butter cake, or spice cake for a unique flavor twist.
- Caramel twist: Drizzle caramel sauce over the top before or after baking for extra indulgence.
- Nutty addition: Stir in chopped pecans or walnuts for added crunch and texture.
- Gluten-free version: Use a gluten-free cake mix to make this dessert safe for gluten-sensitive guests.
- Chocolate layer: Add chocolate chips or drizzle melted chocolate on top for a chocolate-coconut-pineapple combination.
- Tropical boost: Mix in diced mango for a more tropical flair.
- Coconut extra: Sprinkle toasted coconut on top before baking for extra flavor and a crispier texture.
Step By Step Instructions
- Step 1. Go ahead and preheat the oven to 350°F.
Step 2. Pour the cans of pineapple chunks with juice into a baking dish. You do not need to grease the pan. Use a potato masher to break the pineapple into smaller pieces. This creates a better texture than crushed pineapple while avoiding large chunks. If the mixture seems overly watery, remove a few tablespoons of juice.
Step 3. Sprinkle the cake mix over the pineapple. You want to cover the fruit completely. Do not make according to package directions. Just sprinkle dry mix.
Step 4. Next, top with shredded coconut flakes. Then top with about 16 small pieces of butter.
Step 5. Finally, bake for about 45 minutes. The edges should be bubbling and the top golden brown. Check on the cake after about 30 minutes to see if the coconut topping is getting too brown. If it browns too quickly, loosely cover the top of the cake with foil. Then let the pineapple coconut dump cake rest 10–15 minutes before serving.
Pro Tips
- Use pineapple chunks: Chunks give better texture than crushed pineapple. Lightly mash them to keep the cake juicy without large pieces.
- Keep the juice: Do not drain the pineapple; the juice helps moisten the cake and creates a soft, cobbler-like texture.
- Even topping: Spread the cake mix and butter evenly for a golden, evenly baked top.
- Butter placement: Place butter slices evenly across the top to ensure every bite is rich and buttery.
- Watch baking time: Check the cake a few minutes before the recommended time to prevent overbaking. The edges should be bubbly and the top golden brown.
- Let it rest: Allow the cake to cool slightly before serving so the layers set and slices hold together.
- Serve warm: This dessert is best served warm, especially if paired with vanilla ice cream or whipped topping.
Storage
At room temperature: Store leftovers in an airtight container for up to 2 days.
Refrigerated: Keep in the fridge for up to 5 days to maintain freshness and moisture.
Freezing: Wrap portions tightly in plastic wrap or foil and store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Keep covered: Always cover to prevent the cake from drying out and to preserve the tropical flavors.
More Easy Desserts
- Lemon Dump Cake
- Easy Chocolate Dump Cake
- Carrot Cake Dump Cake
- Cherry Pineapple Dump Cake
- German Chocolate Dump Cake
Make this Coconut Dump Cake for a sweet, tropical treat that’s easy to prepare and loved by everyone. Share it with family and friends, serve it warm with ice cream, and don’t forget to leave a comment to let us know how much they enjoyed it!
Coconut Dump Cake
Ingredients
- 1 box yellow cake mix
- 2 20 oz cans pineapple chunks, with juice
- ½ cup butter 1 stick, sliced
- 1 cup sweetened shredded coconut
- Vanilla ice cream for serving (optional)
See how we calculate recipe costs.
Instructions
- Preheat the oven to 350°F.
- Pour 2 (20-oz) cans pineapple chunks with their juice into a baking dish. Do not grease the pan.
- Use a potato masher to gently break the pineapple into smaller pieces. This creates a better texture than crushed pineapple while avoiding large chunks. If the mixture seems overly watery, remove a few tablespoons of juice.
- Evenly sprinkle 1 box yellow cake mix over the pineapple, covering the fruit completely.
- Sprinkle 1 cup sweetened shredded coconut evenly over the cake mix.
- Cut ½ cup butter (1 stick) into about 16 small pieces and distribute them evenly across the top.
- Bake for about 45 minutes, until the edges are bubbling and the top is golden brown.
- After about 30 minutes, watch the coconut topping. If it browns too quickly, loosely cover the dish with foil.
- Let the cake rest 10–15 minutes before serving.
- Serve warm with ½ cup vanilla ice cream, if desired.
