Ingredients
Scale
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (20 ounce) can pineapple chunks, undrained
- 1 (18.25 ounce) box yellow cake mix
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts
- 1 cup (2 sticks) butter, melted
- 1 teaspoon ground cinnamon
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Step 2: Spread the crushed pineapple and pineapple chunks evenly into the prepared baking dish, including the juice.
- Step 3: Sprinkle the dry yellow cake mix evenly over the pineapple. Do not mix.
- Step 4: Sprinkle the shredded coconut and chopped pecans (or walnuts) evenly over the cake mix.
- Step 5: Pour the melted butter evenly over the top of the coconut and nuts. Sprinkle the cinnamon evenly over the butter.
- Step 6: Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before serving.
Notes
- Store leftover pineapple dump cake in an airtight container in the refrigerator for up to 3 days.
- For a warm, gooey treat, reheat individual slices in the microwave for 20-30 seconds.
- Serve warm pineapple dump cake with a scoop of vanilla ice cream or whipped cream for extra indulgence.
- For a richer flavor, lightly toast the coconut and nuts before adding them to the cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American