This easy pineapple coconut dessert recipe is a simple baked dump cake made with undrained crushed pineapple, yellow cake mix, sweetened shredded coconut, and melted butter. It takes only 5 to 10 minutes to assemble, bakes at 350°F for 45 to 50 minutes, and rests for 10 to 15 minutes before serving.
The finished dessert is warm, buttery, fruity, and wonderfully tender beneath a golden coconut topping. Pineapple juice moistens the cake mix as it bakes, while optional pecans or walnuts add a pleasant crunch; serve each portion with whipped cream or vanilla ice cream for a comforting tropical treat.
Jump to RecipeWhy You’ll Love This Recipe
This dessert is made for the days when you want something homemade without spending an afternoon measuring, mixing, and washing several bowls. The ingredients are layered directly in one baking dish, so preparation is fast and cleanup is wonderfully simple.
Its texture is part cobbler, part cake, and part fruit crumble. Juicy pineapple settles beneath a tender cake layer, while coconut and butter create a crisp, golden surface with plenty of tropical flavor.
The recipe is also flexible enough for different occasions. Make it for a casual family dessert, a potluck, a holiday table, or a last-minute sweet treat when guests are already on their way.
If you enjoy pineapple desserts with a creamy finish, you may also like our no-bake pineapple pie, which offers a cool contrast to this warm baked dish.
Ingredients You’ll Need
The ingredient list is short, but each item has an important job. Use the following amounts for one 9-by-13-inch baking dish.
- One 20-ounce can of crushed pineapple in juice, undrained: The fruit provides sweetness, flavor, and the moisture that softens the cake mix as the dessert bakes.
- One package of yellow cake mix, about 15.25 ounces: This forms the tender cake layer without requiring a separate batter.
- One cup of sweetened shredded coconut: Coconut adds chewiness and a lightly toasted finish.
- One cup of chopped pecans or walnuts, optional: Nuts bring a crisp contrast, although they can be left out for a nut-free dessert.
- One-half cup, or one stick, of unsalted butter, melted: Butter helps the cake mix brown and gives the topping its rich, pastry-like flavor.
For serving, keep whipped cream or vanilla ice cream nearby. The cool creaminess melts into the warm pineapple dessert and makes each spoonful especially satisfying.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then lightly grease a 9-by-13-inch baking dish. A thin coating of butter or cooking spray helps the fruit layer release more easily when you serve the dessert.
Step 2: Open the crushed pineapple and pour the entire can, including its juice, into the prepared dish. Spread it into an even layer so the fruit and liquid are distributed from corner to corner.
Step 3: Sprinkle the dry yellow cake mix evenly over the pineapple. Do not stir the cake mix into the fruit, because the dessert depends on the distinct layers baking together in the oven.
Step 4: Scatter the shredded coconut across the cake mix, followed by the optional chopped pecans or walnuts. Try to distribute both toppings evenly so every serving has a little coconut and, if desired, a little crunch.
Step 5: Drizzle the melted butter slowly over the entire surface. Move the spoon or measuring cup back and forth across the dish, paying close attention to the edges and corners where dry cake mix can otherwise remain powdery.
Step 6: Place the dish in the oven and bake for 45 to 50 minutes. It is ready when the top is golden brown and the pineapple is visibly bubbling around the edges.
Step 7: Remove the dish and let it stand for 10 to 15 minutes before serving. This short rest allows the hot fruit juices to settle and makes the dessert easier to spoon without losing its soft, crumbly texture.
Pro Tips for the Best Texture
The most important rule is to keep the pineapple undrained. The juice is not excess liquid; it is the moisture that hydrates the cake mix while the dessert cooks, so draining the can can leave the finished dish dry.
Butter distribution matters just as much. Melt the butter completely and drizzle it in thin ribbons over the whole top rather than pouring it into one area. If a few dry spots remain, they may not brown or soften properly.
Do not mix the layers together before baking. A dump cake works because the fruit, cake mix, coconut, nuts, and butter form layers that transform in the oven. Stirring can create uneven pockets of batter and fruit.
For a slightly different flavor, replace the yellow cake mix with a white or butter cake mix. These options keep the same easy method while changing the background flavor of the dessert.
If you like a pineapple-upside-down-cake style combination, scatter one-half cup of chopped maraschino cherries over the pineapple before adding the cake mix. The cherries add bright color and a sweet cherry note without changing the basic preparation.
Serving Suggestions
Serve this dessert warm after its 10-to-15-minute rest. Spoon it directly from the baking dish into bowls, making sure each portion includes pineapple from the bottom and some golden coconut topping from the top.
Vanilla ice cream is the classic partner because it begins to melt against the hot fruit and buttery cake. Whipped cream is lighter and airy, while a small spoonful of plain yogurt can provide a gentle tang.
For a dessert table with several tropical choices, pair this bake with our pineapple lush cake. The two desserts share pineapple flavor but offer very different textures and temperatures.
To finish individual servings, add a pinch of shredded coconut or a few finely chopped nuts. Keep the garnish modest so it complements the dessert rather than hiding its golden surface.
Storage and Reheating
Cover leftover dessert and refrigerate it once it has cooled. The fruit layer keeps the cake soft, and the flavors become even more blended after a few hours.
Reheat individual portions gently until warm, then add ice cream or whipped cream just before serving. You can also enjoy leftovers chilled, although the topping will be softer than it is when freshly baked.
If you are planning a full meal around this dessert, balance the sweet finish with a savory main course such as our slow cooker pineapple chicken. For a completely different dinner idea, our easy skillet lasagna is another practical one-pan option.
Easy Variations to Try
The simplest variation is to omit the nuts. Coconut still provides texture, and the result is suitable for guests who avoid tree nuts. If you want a softer topping, use only the coconut and make sure the butter is spread thoroughly.
You can also use white or butter cake mix in place of yellow cake mix. Keep the package size close to the stated amount so the balance between dry mix and pineapple juice remains dependable.
For a colorful special-occasion version, add one-half cup of chopped maraschino cherries with the pineapple layer. The cherries work especially well when the dessert is served with vanilla ice cream.
Those who enjoy fruit-and-chocolate combinations can serve a small portion alongside our chocolate chip cherry dessert. It creates a varied dessert spread without requiring every dish to use the same flavor profile.
Easy Pineapple Coconut Dessert
Ingredients
Method
- Heat the oven to 350°F (175°C) and lightly grease a 9-by-13-inch baking dish.
- Spread the undrained crushed pineapple evenly over the bottom of the prepared dish.
- Sprinkle the dry yellow cake mix evenly over the pineapple, keeping the layers separate rather than stirring them together.
- Scatter the shredded coconut and optional chopped pecans or walnuts over the dry cake mix.
- Drizzle the melted butter as evenly as possible across the entire surface.
- Bake for 45 to 50 minutes, until the top is golden brown and the pineapple is bubbling around the edges.
- Let the dessert stand for 10 to 15 minutes before spooning it into bowls and serving warm.
Notes
Final Thoughts
This easy pineapple coconut dessert proves that a few carefully layered ingredients can produce a warm, memorable finish. Keep the pineapple undrained, spread the cake mix and butter evenly, and allow the baked dessert to rest before serving for the best texture.
With its bubbling pineapple, tender cake layer, buttery coconut topping, and optional nutty crunch, it is a dependable recipe for both busy weeknights and relaxed gatherings. Add vanilla ice cream or whipped cream, serve it warm, and enjoy a tropical dessert that tastes far more involved than its five-to-ten-minute preparation suggests.