This coconut pineapple dump cake is one of those effortless desserts that somehow tastes like you spent hours on it. You literally just layer everything in the pan—no mixing, no bowls, no fuss. It’s tropical, warm, creamy, crisp, and honestly one of the easiest “wow” desserts I make.
If you love simple, cozy desserts with pineapple, this Carrot Muffins with Pineapple recipe will become a go-to. Read on for the pineapple coconut dump cake recipe now!
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Video Instructions
Why You’ll Love This Recipe
- Ridiculously easy: Everything goes directly into the baking dish—no mixing, no technique required.
- Tropical flavor in every bite: Sweet pineapple + coconut milk + buttery cake = vacation energy.
- Crowd-pleaser: Kids, adults, picky eaters—everyone loves this.
- Perfect texture combo: Gooey fruit base, creamy coconut, crisp edges, and a buttery crumble top.
- Pantry-friendly: This Coconut Pineapple dump cake uses shelf-stable ingredients you probably already have.
Ingredients & Substitutions
- Crushed pineapple (undrained): This gives the dessert its juicy, fruity base. You can also use diced pineapple - canned + all the juice from the can.
- Coconut milk: Adds richness and that lush tropical flavor. I prefer using the light coconut milk for a less rich version.
- Yellow cake mix: Bakes into that classic buttery, crisp-top dump cake finish. You can also use a white cake mix for a slightly lighter flavor.
- Pecans or coconut chips (optional topping): I love my nuts, and I like to add some pecans for a bit of extra crunch and texture. You can swap with macadamia nuts or white chocolate chips if you prefer.
Instructions
1. Preheat your oven to 350°F (175°C). Pour the entire can of crushed pineapple (including juice) into your baking dish. Add the coconut milk, vanilla, and cinnamon. Spread gently—do not mix.
2. Sprinkle the shredded coconut evenly on top of the pineapple mixture.
3. Sprinkle the dry cake mix across the top in an even layer. Leave it dry—don’t stir.
4. Lay the thin butter slices over the cake mix, so they cover most of the surface. (The melted butter creates that perfect golden brown top.)
5. Bake for 40–45 minutes, or until the top is deep golden and the edges are bubbling.
6. Let rest for 10 minutes before serving. Serve warm with ice cream or whipped cream.
You may also like Toasted coconut banana bread — a soft banana loaf topped with fragrant toasted coconut.
Pro Cooking Tips
- Don’t mix the layers: Coconut Pineapple dump cake only works when the layers stay separate. I’ve tried mixing “just a little”—and it turns into mush.
- Slice the butter thin: Thinner slices melt evenly and prevent dry spots on top.
- Want extra coconut flavor? I like to add a handful of shredded coconut, flaked coconut, or coconut chips on top—it toasts beautifully.
- Prefer a drier, cakier result? Use only ½ can of coconut milk.
- Edges browning too fast? This happens pretty often to me, so I cover loosely with foil—you still get crispy edges without burning.
Looking for another comforting dessert? Try Banana Foster Bread Pudding
FAQs
Yes, absolutely. I’ve made this with vegan butter and a dairy-free cake mix, and it turns out just as gooey and delicious. The texture barely changes, so it’s an easy swap.
You can, and I’ve done it a few times when I had fresh pineapple to use up. Just make sure to add about ¼ cup of water or juice, because fresh pineapple doesn’t have the same liquid as canned—without it, the cake can turn dry.
Yes! If your dump cake looks a little messy or craggy on top, that actually means it baked correctly. Dump cakes never come out smooth—they’re supposed to have those rustic, golden peaks.
Definitely, I’ve doubled it for parties and baked it in a 9×13 pan. Just add an extra 5–10 minutes to the bake time to make sure the center cooks through.
Recipe
Coconut Pineapple Dump Cake
Ingredients
- 1 can crushed pineapple, undrained (20 oz | 565 g)
- 1 can coconut milk (13.5 oz | 400 mL)
- ½ cup sweetened shredded coconut (1.5 oz | 42 g)
- 1 box yellow cake mix (15.25 oz | 432 g)
- ½ cup unsalted butter, thinly sliced (4 oz | 113 g)
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon (optional but amazing)
- ¼ cup chopped pecans or coconut chips (optional topping)
Instructions
- Preheat your oven to 350°F (175°C). Pour the entire can of crushed pineapple (including juice) into your baking dish. Add the coconut milk, vanilla, and cinnamon. Spread gently—do not mix.
- Sprinkle the shredded coconut evenly on top of the pineapple mixture.
- Sprinkle the dry cake mix across the top in an even layer. Leave it dry—don’t stir.
- Lay the thin butter slices over the cake mix so they cover most of the surface. (They melt down and create that perfect golden top.)
- Bake for 40–45 minutes, or until the top is deep golden and the edges are bubbling.
- Let rest for 10 minutes before serving. Serve warm with ice cream or whipped cream.
Notes
Storage, Freezing & Reheating
Refrigerate: Store in an airtight container for 3–4 days. Freeze: Freeze fully baked dump cake for up to 2 months. Reheat:- Microwave: 20–30 seconds
- Oven: 325°F (160°C) for 8–10 minutes
Taste & Texture
- Gooey pineapple base
- Rich coconut cream throughout
- Crisp, buttery cake top
- Warm, lightly spiced tropical aroma
Video
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