Coconut Pineapple Dump Cake Recipe With Crushed Pineapple and Cake Mix

Coconut Pineapple Dump Cake

Crushed pineapple gives coconut cream pie dump cake a tart, juicy layer beneath its cake-mix topping. The pineapple goes over the creamy pudding filling and under the dry mix, so it stays visible when you serve the dessert. Drain it well before adding it: too much juice can leave the filling loose and the topping soggy.

This version uses a prepared coconut cream pie filling as its base. It is a chilled dessert with a baked cake-mix topping, not a traditional cake that rises into neat slices. Spoon it into bowls or cut generous portions once it has set.

Ingredients

Yield: About 12 servings
Prep time: About 20 minutes
Bake time: 40 to 50 minutes
Chill time: At least 3 hours

• 1 package (3.4 ounces/96 g) instant coconut cream pudding mix
• 1 1/2 cups (355 ml) cold whole milk
• 1 can (14 ounces/397 g) sweetened condensed milk
• 1 cup (240 ml) heavy whipping cream
• 1 can (20 ounces/567 g) crushed pineapple in juice, well drained
• 1 box (about 15.25 ounces/432 g) yellow cake mix
• 3/4 cup (170 g) unsalted butter, melted
• Whipped cream, for serving
• Toasted shredded coconut, for serving, optional

You will also need a 9-by-13-inch baking dish. The pudding mix should be instant, not cook-and-serve. Check the package size, since pudding mixes and cake mixes vary by brand.

Make the coconut pineapple dump cake

Prepare the filling and pineapple

Heat the oven to 350°F (175°C). Lightly grease the baking dish.

Whisk the instant pudding mix with the cold milk for about 2 minutes, until it begins to thicken. Whisk in the sweetened condensed milk. In a separate bowl, whip the heavy cream until it holds soft peaks, then fold it into the pudding mixture. Spread the filling evenly in the prepared dish.

Drain the crushed pineapple in a fine-mesh strainer. Press it gently with the back of a spoon to remove excess juice, but don’t squeeze it dry. Scatter the pineapple over the filling in an even layer. Keeping it between the pudding and cake mix gives each serving a distinct fruit layer.

Add the topping and bake

Sprinkle the dry cake mix evenly over the pineapple. Do not stir it into the filling. Pour the melted butter slowly over the cake mix, covering as much of the surface as possible. A few small dry-looking spots may remain; large patches of powder should be moistened with butter before baking.

Bake for 40 to 50 minutes, until the top is golden and the edges are bubbling. The center may still look soft because of the pudding filling. Let the dish cool at room temperature for about an hour, then cover and refrigerate it for at least 3 hours, until cold and set.

Serve with whipped cream and a little toasted coconut. For a clear pineapple finish, reserve a spoonful of the drained fruit before assembling the dessert and keep it refrigerated; add it to each serving just before serving.

Getting the texture right

The amount of liquid in canned pineapple varies. After draining, the fruit should be moist enough to spread but should not leave a pool of juice in the strainer or baking dish. Pineapple packed in juice works well here. If yours is packed in syrup, drain it just as thoroughly; the finished dessert will taste sweeter.

Spread the cake mix in a thin, even layer. Piles of dry mix are less likely to absorb butter and can remain powdery after baking. If you notice a large dry patch partway through baking, you can carefully drizzle a little additional melted butter over that spot. Avoid stirring the layers, which would muddy the fruit and filling.

The topping is best on the day it is baked, when its edges still have some crispness. Chilling softens it, but the cold filling becomes easier to serve. That trade-off is part of this style of dessert. A spoon will give you tidier portions than trying to lift out a firm cake slice.

Serving and storage

To toast shredded coconut, spread it in a dry skillet over medium-low heat and stir frequently until lightly golden. It can brown quickly, so remove it from the pan as soon as it is done. Add it just before serving to keep its texture.

Because the filling contains dairy, refrigerate leftovers promptly in a covered container or in the covered baking dish. Keep them refrigerated for up to 3 to 4 days. Serve the dessert cold; reheating will loosen the pudding layer and melt any whipped cream topping.

The pineapple should be easy to spot between the pale coconut filling and golden topping. A small spoonful on top makes the fruit clear at a glance, while toasted coconut adds a little crunch without hiding it.