Coconut Dump Cake

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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.

Prep Time15

Cook Time45

Let Rest:15

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: Coconut Dump Cake

Servings:

Calories: 292kcal

Author: Carrie Barnard

Cost: $7.60 Total Recipe Cost, $0.63 per Serving

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)

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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.

Notes

Pineapple chunks provide better texture than crushed pineapple. Lightly mashing them keeps the cake juicy while preventing large pieces.

Do not drain the pineapple; the juice helps moisten the cake mix and creates a soft, cobbler-like texture.

Spread the cake mix and butter evenly so the topping bakes properly and turns golden.

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