Here’s a simple, rich, and crowd-pleasing recipe for Pineapple Coconut Cream Cheese Dump Cake—no fancy steps, just layer and bake:
🍍 Pineapple Coconut Cream Cheese Dump Cake
🧾 Ingredients
- 1 can (20 oz) crushed pineapple (with juice)
- 1 cup shredded coconut (sweetened or unsweetened)
- 1 box yellow cake mix
- 8 oz cream cheese (softened)
- ½ cup sugar
- 1 tsp vanilla extract
- ½ cup (1 stick) butter, melted or sliced thin
👩🍳 Instructions
- Preheat oven to 175°C (350°F). Grease a baking dish.
- Layer pineapple
Spread the crushed pineapple (with juice) evenly on the bottom. - Add coconut
Sprinkle shredded coconut over the pineapple layer. - Cream cheese mixture
In a bowl, mix cream cheese, sugar, and vanilla until smooth.
Drop spoonfuls evenly over the coconut layer. - Cake mix layer
Sprinkle the dry cake mix evenly over everything—don’t stir. - Butter on top
Drizzle melted butter or place thin slices evenly across the top. - Bake for 45–50 minutes, until golden brown and bubbly.
🍽️ Serving Tips
- Let it cool slightly before serving
- Tastes amazing warm with vanilla ice cream
- Even better the next day as flavors settle
💡 Optional Add-Ins
- Chopped nuts (pecans or walnuts) for crunch
- Maraschino cherries for a tropical twist
- A pinch of salt to balance sweetness
This dessert is called a “dump cake” because you basically dump and bake—but the result tastes like something much more complex 😄
If you want, I can give you a lower-sugar version or a no-oven method too.
