The Piña Colada Dump Cake is a delightful dessert that brings the tropical flavors of a classic piña colada cocktail into a delicious, easy-to-make cake. This recipe is perfect for those moments when you crave a sweet treat but don’t want to spend hours in the kitchen. The combination of pineapple chunks, spiced rum, sweetened coconut flakes, and buttery cake mix creates a dessert that’s rich in flavor and texture. I remember the first time I made this cake for a family gathering; the aroma of baking pineapple and coconut filled the house, and everyone was eagerly waiting to taste it. The best part? It’s incredibly simple to prepare. Whether you’re hosting a party, attending a potluck, or just looking to satisfy your sweet tooth, this Piña Colada Dump Cake is sure to impress.
Ingredients
½ cup unsalted butter, melted
⅓ cup spiced rum
2 pounds frozen pineapple chunks
1 (15.25-ounce) box yellow cake mix
2 cups sweetened coconut flakes
½ cup (1 stick) unsalted butter, cubed
Optional toppings: Vanilla ice cream, whipped cream, maraschino cherries
Instructions
Step 1: Preheat the Oven
Preheat Your Oven:
Begin by preheating your oven to 350º F (175º C). This ensures that your oven is at the right temperature when you’re ready to bake the cake.
Step 2: Prepare the Baking Dish
Combine Butter, Rum, and Pineapple:
In a 9×13-inch baking dish, pour ½ cup of melted unsalted butter.
Add ⅓ cup of spiced rum to the melted butter. The rum adds a subtle warmth and depth of flavor to the cake.
Add 2 pounds of frozen pineapple chunks to the dish. Stir the mixture until the pineapple chunks are well coated with the butter and rum.
Step 3: Add the Dry Ingredients
Sprinkle the Cake Mix:
Evenly sprinkle the contents of a 15.25-ounce box of yellow cake mix over the pineapple mixture. Ensure that the cake mix covers the entire surface of the pineapple mixture.
Add the Coconut Flakes:
Sprinkle 2 cups of sweetened coconut flakes evenly over the dry cake mix. The coconut flakes will toast as the cake bakes, adding a delightful crunch and flavor.
Step 4: Top with Butter
Distribute the Butter:
Cut ½ cup (1 stick) of unsalted butter into small cubes.
Evenly place the butter cubes on top of the shredded coconut. This butter will melt as the cake bakes, helping to moisten the cake mix and create a rich, buttery flavor.
Step 5: Bake the Cake
Bake in the Oven:
Place the baking dish in the preheated oven.
Bake for 50-60 minutes, or until the batter is cooked through and the coconut is toasted but not burnt. The cake is done when the edges are golden brown and a toothpick inserted into the center comes out clean.
Step 6: Monitor and Cover if Needed
Prevent Burning:
If you notice that the coconut flakes are starting to burn before the end of the cooking time, cover the baking dish with aluminum foil. This will prevent the coconut from burning while allowing the cake to continue baking.
Step 7: Serve and Enjoy
Cool the Cake:
Once the cake is baked through, remove it from the oven and let it cool slightly in the baking dish. This will make it easier to serve and enhance the flavors.
Serve with Optional Toppings:
Serve the Piña Colada Dump Cake warm or cooled, as you prefer.
For an extra special treat, top each serving with a scoop of vanilla ice cream, a dollop of whipped cream, and a maraschino cherry. These toppings add a creamy contrast and a touch of elegance to the dessert.
Variations and Substitutions
Alcohol-Free Version:
If you prefer not to use alcohol, you can substitute the spiced rum with pineapple juice or coconut water. This will still provide a lovely tropical flavor without the alcohol.
Different Fruits:
While pineapple is the classic choice, you can experiment with other fruits such as mango, peaches, or a mix of tropical fruits for a different twist on the dessert.
Healthier Option:
For a slightly healthier version, use unsweetened coconut flakes instead of sweetened ones, and reduce the amount of butter used in the recipe.
Gluten-Free Version:
To make this dessert gluten-free, use a gluten-free yellow cake mix. Ensure all other ingredients are gluten-free as well.
Conclusion
The Piña Colada Dump Cake is an easy and delicious dessert that brings the tropical flavors of a piña colada into a simple, bake-and-serve cake. Its combination of buttery cake mix, juicy pineapple chunks, and toasted coconut flakes is a sure hit at any gathering. The optional toppings of vanilla ice cream, whipped cream, and maraschino cherries add a touch of decadence that makes this dessert truly special. Whether you’re a seasoned baker or a novice, this recipe is straightforward and yields impressive results. Enjoy the taste of the tropics with this delightful Piña Colada Dump Cake, and share the joy with your loved ones.
