Easy Hawaiian Dump Cake
Imagine you're in the islands with this pineapple coconut dump cake.
Trust us. You won't find any cake recipes easier than this Easy Hawaiian Dump Cake. There's no need to let anyone know it's a cake mix recipe because they'll be too distracted by how delicious it tastes! The combo of the pecans, coconut and pineapple give this tasty cake a sweet flavor and crunchy texture. Plus, tons of other goodies like rum extract and cherries make this more than just any pineapple dump cake recipe. It's a recipe that you'll find yourself making year after year (there's no doubt your friends and family will request it).
Move over, Betty Crocker. Dessert is served.
- 1 box yellow cake mix
- 1 teaspoon rum extract
- 1 (20-ounce) can crushed pineapple, drained (reserve 1/2 cup juice)
- 1 (11-ounce) can mandarin oranges, drained
- 12 maraschino cherries, cut in half
- 2 sticks unsalted butter
- 1 cup shredded coconut
- 1 cup chopped pecans
Pineapple Dump Cake Instructions
Heat oven to 350 degrees F.
Grease a 9 x 13-inch baking pan.
Add crushed pineapple, mandarin oranges and maraschino cherries to the baking pan.
Prepare cake according to package directions.
Add the ½ cup of the reserved pineapple juice in lieu of some of the water in the cake mix.
Add the rum extract to the cake mix.
Pour the cake mix over the fruit.
Pour melted butter next.
Sprinkle the coconut and pecans over all.
Bake for 1 hour or until cake is done and golden on top.
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