Pineapple Coconut Dump Cake is one of those wonderfully easy desserts where a handful of pantry ingredients turn into something warm, buttery, and surprisingly good. Juicy pineapple sits underneath a golden cake topping with plenty of sweet coconut scattered throughout.
There’s no traditional cake batter to mix here. The ingredients are layered directly in the baking dish, which is exactly where the “dump cake” name comes from.
The preparation is genuinely simple. There’s no mixing bowl, mixer, or complicated technique—everything gets layered right in the baking dish.
Pineapple and coconut naturally work well together, giving this dump cake a sweet tropical flavor without requiring a long ingredient list.
And the texture is one of the best parts. You get juicy fruit underneath, soft cake in the middle, and little golden, buttery areas across the top.
As it bakes, the pineapple juices work their way into the dry cake mix while the butter melts across the surface. Some areas become soft and almost cobbler-like, while others develop crisp, buttery edges.
This is an easy dessert for potlucks, family dinners, summer gatherings, or those nights when you want something homemade without spending much time measuring and mixing.
Ingredients You’ll Need
You’ll need just a few easy ingredients:
- Crushed pineapple
- Pineapple tidbits
- Yellow cake mix
- Sweetened shredded coconut
- Unsalted butter
How To Make Pineapple Coconut Dump Cake
Step 1: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
Step 2: Pour the crushed pineapple, including its juice, into the baking dish. Add the pineapple tidbits with their juice and spread everything evenly from corner to corner.
Step 3: Sprinkle the sweetened shredded coconut evenly over the pineapple. Keep the layer fairly loose rather than pressing it down into the fruit.
Step 4: Sprinkle the dry yellow cake mix evenly over the coconut. Don’t prepare the cake mix according to the box directions and don’t stir it into the pineapple.
Step 5: Cut the cold butter into very thin slices and arrange them across the entire surface of the dry cake mix. Try to cover as much of the cake mix as possible so you don’t end up with large dry patches.
Step 6: Bake uncovered for 45–50 minutes, until the pineapple is bubbling around the edges and the surface is deeply golden with crisp, buttery areas.
Step 7: Check for any large pockets of completely dry cake mix. If necessary, gently place a little melted butter over those areas and return the cake to the oven for a few minutes.
Step 8: Let the dump cake rest for about 15 minutes before serving. The pineapple filling will still be warm but will thicken slightly as it sits.
Pineapple Coconut Dump Cake Variations
Pineapple Pecan Dump Cake
Add chopped pecans over the coconut for some toasted crunch.
Pineapple Cherry Dump Cake
Add cherry pie filling with the pineapple for a colorful sweet-tart variation.
Extra-Coconut Dump Cake
Increase the shredded coconut slightly when you want the tropical flavor to be more noticeable.
Pineapple Vanilla Dump Cake
Use vanilla cake mix instead of yellow cake mix for a softer vanilla flavor.
Pineapple Macadamia Dump Cake
Add chopped macadamia nuts for a buttery crunch that pairs naturally with pineapple and coconut.
Storing Pineapple Coconut Dump Cake
Cover leftovers and refrigerate them once cooled. The cake will keep for about 3–4 days, although the topping becomes softer as it absorbs more pineapple juice.
Do I Drain The Pineapple?
No. Keep the pineapple juice. That moisture is important because it helps hydrate the dry cake mix as the dessert bakes.
Do I Prepare The Cake Mix First?
No. Sprinkle the cake mix directly from the box over the fruit. Don’t add the eggs, oil, or water listed on the package.
Do I Stir A Dump Cake?
No. Keep the ingredients layered. Stirring everything together changes the characteristic cobbler-like texture.
Why Do I Have Dry Cake Mix On Top?
The butter probably didn’t cover that area. Cutting it into very thin slices and distributing those slices evenly helps prevent dry patches.
Can I Make This Ahead?
Yes, although I prefer it freshly baked or reheated because that’s when the buttery topping has its best texture.
Can I Use White Cake Mix?
Absolutely. White cake mix gives you a slightly lighter flavor, while yellow cake mix adds a richer buttery note.
Reheat individual portions briefly in the microwave, or warm a larger amount in a 325°F oven. The oven does a better job of bringing some texture back to the topping.
What To Serve With Pineapple Coconut Dump Cake
- Vanilla ice cream: A cold scoop melting over the warm pineapple and buttery cake topping is probably the easiest pairing.
- Whipped cream: Lightly sweetened whipped cream adds a cool, creamy contrast to the warm fruit.
- Fresh pineapple: A few fresh pineapple pieces add a brighter, slightly tangier fruit flavor alongside the baked dessert.
- Toasted coconut: Sprinkle a little over individual servings when you want extra coconut flavor and crunch.
- Hot coffee: Coffee balances the sweetness of the pineapple, coconut, and cake topping nicely.
- Fresh berries: Strawberries or raspberries add something fresh and slightly tart alongside the tropical flavors.
Don’t drain the pineapple. Unlike many baked desserts, the extra fruit juice is useful here because it helps turn the dry cake mix into that soft, cobbler-like layer underneath the buttery top.
And take a minute to distribute the butter evenly. Good butter coverage is one of the easiest ways to get a golden topping without pockets of dry cake mix.
Pineapple Coconut Dump Cake
Ingredients
- 1 20-ounce can crushed pineapple in juice, undrained
- 1 20-ounce can pineapple tidbits in juice, undrained
- 1 15.25-ounce box yellow cake mix
- 1 cup sweetened shredded coconut
- 1 cup unsalted butter cold and thinly sliced
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Spread the crushed pineapple and pineapple tidbits, including their juices, evenly in the dish.
- Sprinkle the shredded coconut evenly over the pineapple.
- Sprinkle the dry cake mix evenly over the coconut without stirring.
- Arrange the thin butter slices across the entire surface of the cake mix.
- Bake uncovered for 45–50 minutes, until bubbling around the edges and deeply golden on top.
- Let the dump cake rest for 15 minutes before serving warm.
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