Tropical Pineapple Dump Cake Recipe for a Homemade Treat
Welcome to a delightful homemade treat that’s as simple to prepare as it is delicious to eat! The pineapple dump cake is your answer to a quick, crowd-pleasing dessert that captures the essence of a sunny day on a tropical island. This recipe takes inspiration from the classic dump cake, but with a tropical twist that includes juicy pineapples, crunchy nuts, and fragrant coconut. It's all about layering simple ingredients in a baking pan and letting the magic of the oven do the rest.
Ingredients
Instructions
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Preheat and Prep
Preheat your oven to 350°F (175°C). Lightly grease a 13x9-inch baking pan to ensure your cake doesn’t stick.
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Layer the Pineapple
Pour the entire can of crushed pineapple, including the juice, into the prepared baking pan. Spread it out evenly to cover the bottom.
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Add the Coconut and Brown Sugar
Sprinkle the shredded coconut evenly over the pineapple layer. Follow this with an even layer of brown sugar to add a touch of caramel-like sweetness.
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Sprinkle the Cake Mix
Take the dry yellow cake mix and sprinkle it evenly over the layers of pineapple, coconut, and brown sugar. Make sure it covers the entire surface without any lumps.
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Add the Nuts and Butter
Evenly distribute the chopped macadamia nuts over the cake mix. Drizzle the melted butter evenly over the entire mixture. Ensure all dry spots are covered with butter for the best results.
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Optional Cherries and Vanilla
For an extra tropical flair, place the halved maraschino cherries randomly on top of the mixture. Drizzle the teaspoon of vanilla extract over the top as well.
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Bake to Perfection
Place the pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the cake is set. You should see a lovely crust forming on the top.
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Cool and Serve
Once baked, remove the dump cake from the oven and let it rest for about 15 minutes. This will allow the flavors to meld together and the cake to set a bit more. Serve warm or at room temperature.
Note
- For best results, spread the pineapple and coconut evenly to ensure uniform baking.
- Make sure the melted butter covers all the dry cake mix to avoid any dry spots.
- If you prefer a different nut, such as pecans or walnuts, feel free to substitute for macadamia nuts.
- If you like a moister cake, you can add an extra tablespoon of pineapple juice to the mixture before baking.
