Pineapple Coconut Dump Cake (Pina Colada)

You can quickly whip up this tropical tasting Pineapple Coconut Dump Cake with just 3 simple ingredients. It’s fast and easy to make, doesn’t take fancy ingredients and tastes so good.

Here’s what you’ll need for this recipe.

Ingredients for Pineapple Coconut Cake:

• Angel Food Cake Mix – I used 1 box (16 ounces) of Pillsbury angel food cake mix. This works with any type of angel food cake mix.

• Crushed Pineapple – You’ll use the whole can for this recipe. Don’t drain out the pineapple juice. The juice is the liquid that’s needed to make this cake. Just open the can of crushed pineapple and you’re good to go.

• Sweetened Shredded Coconut – I used Bakers Angel Flake Sweetened shredded coconut. I’ve also used generic store brands to make this cake. They all have worked well. Use your favorite brand to make this cake.

• Whipped topping – I used Cool Whip brand for this cake but I’ve also used store brands to make it. You can even use homemade whipped cream if you desire.

• Maraschino cherries – dresses up the cake when you serve it. Plus it tastes great with the cake.

You will also need a 9 x 13 baking sheet as well as non-stick spray.

How to make this Pineapple Coconut Cake:

Step 1: Preheat the oven to 350 degrees. Lightly grease a 9 x 13 baking pan with non stick spray.

Step 2: In a large mixing bowl combine the angel food cake and the crushed pineapple (do not drain). It will get a little foamy. Stir it well.

Step 3: Stir in the shredded coconut until just combined.

Step 4: Pour the mixture into a lightly greased 9 X 13 pan.

Bake for 20 minutes or until the top is light golden brown in color and the cake springs back when touched in the middle.

Allow the cake to cool before cutting and serving.

If desired, when serving, top with a spoonful of whipped topping and a maraschino cherry.

How to store this Pineapple Coconut Dump Cake:

Store in a covered container in the refrigerator up to 5 days. As this cake contains fruit it should not be left out on the counter because it will spoil quickly. Plus the whipped topping does not hold up well if let out a room temperature for a long time. This cake is best refrigerated to keep it tasting it’s best.

Why is it called a dump cake?

A dump cake, which typically includes some type of cake mix, is made by simply dumping the ingredients together. You can mix them in a large bowl before transferring directly to a pan or some prefer to mix it right in the pan.

Some dump cakes are more cobbler like. These types of dump cakes are usually made with canned fruit or a pie filling. The cake mix is sprinkled over the top and then baked. This creates a cake like topping during the baking process.

I thought you weren’t supposed to grease the pan for angel food cake?

While you are instructed to not grease or spray the pan when making an all angel food cake this isn’t an issue with this pineapple angel food cake.

The addition of pineapple and coconut changes the consistency of the cake causing it to stick to the pan. Greasing the pan or spraying with non-stick spray helps with the issue of sticking without affecting the cake rising.

Can dump cakes be frozen?

Yes they can!

Wrap the left-over cake (without the whipped topping on it) in plastic wrap to help prevent the cake from getting freezer burn. Then place in a freezer bag. Remember to mark the name of the recipe and the date on the freezer bag. The cake can be frozen for up to three months.

To thaw, remove the cake from the freezer and allow it to thaw in the refrigerator overnight.

Can I use different fruit in this dump cake?

Yes! Just about any type of canned fruit or pie filling works in this cake.

If choosing canned fruit or pie filling you want to make sure that the pieces are diced small, about a half inch in size, so it will mix throughout the cake. You can easily dice the canned fruit up before adding to the cake mix.

Don’t like coconut or don’t want to use it with another type of fruit? It can be left out of the recipe when using other fruits and pie fillings.

You’ll want to include any juice or liquid that comes with your canned fruit or pie filling. This is what is used in place of the water that most boxed angel food cakes use in their recipe. Don’t drain out the liquid. Just mix in on it.

Other easy to make dessert recipes:

You can use angel food cake to make cookies. Instead of pineapple this recipe uses canned pumpkin puree to make tasty Pumpkin Macaroon Cookies. The are lightly spiced with a touch of cinnamon and everyone enjoys them year round.

Pumpkin Macaroon Cookies

Chocolate Chip Cake Mix Cookie Bars – turn a yellow cake and chocolate chips into these bar cookies.

Easy Chocolate Peppermint Cake Mix Cookies

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