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Easy Pineapple Coconut Dessert Recipe with Yellow Cake Mix

Easy Pineapple Coconut Dessert

A quick pineapple coconut dump cake with a golden buttery topping and juicy pineapple underneath. Serve it warm with whipped cream or vanilla ice cream.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 20-ounce can Crushed pineapple in juice, undrained
  • 1 package, about 15.25 ounces Yellow cake mix
  • 1 cup Sweetened shredded coconut
  • 1/2 cup, or 1 stick Unsalted butter, melted
Optional Topping
  • 1 cup Chopped pecans or walnuts

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and lightly grease a 9-by-13-inch baking dish.
  2. Spread the undrained crushed pineapple evenly over the bottom of the prepared dish.
  3. Sprinkle the dry yellow cake mix evenly over the pineapple, keeping the layers separate rather than stirring them together.
  4. Scatter the shredded coconut and optional chopped pecans or walnuts over the dry cake mix.
  5. Drizzle the melted butter as evenly as possible across the entire surface.
  6. Bake for 45 to 50 minutes, until the top is golden brown and the pineapple is bubbling around the edges.
  7. Let the dessert stand for 10 to 15 minutes before spooning it into bowls and serving warm.

Notes

Do not drain the pineapple because its juice supplies the moisture needed for the cake mix. Spread or drizzle the butter carefully so dry patches of cake mix do not remain powdery. Omit the nuts for a nut-free version, or use white or butter cake mix as a variation.