Pina Colada Dump Cake

 

Total Time

Prep Time: 10 min. Cook Time: 1 hour

Makes

10 servings

 

Ingredients

• 1/3 cup coarsely chopped macadamia nuts
• 1/2 cup sweetened shredded coconut
• 1 can (20 ounces) crushed pineapple, undrained
• 1/3 cup white rum
• 1 package white cake mix (regular size)
• 1/2 cup butter, melted
• 1/2 cup warm water
• Whipped cream and maraschino cherries, optional

Directions

1. Preheat oven to 350°. Evenly spread coconut, nuts and pineapple in a greased 13x9-in. baking dish; drizzle rum over top. Sprinkle with cake mix. Drizzle with butter and water
2. Bake until golden brown and bubbly, about 45-50 minutes. Serve warm with whipped cream and cherries, if desired.

Pina Colada Dump Cake Tips

What can you use instead of rum to make pina colada dump cake?

If you're not a fan of rum, try using brandy or cognac. Even tequila will work! (You can use up your remaining spirits with some of these recipes that use a splash of liquor.) Need a non-alcoholic cake? Swap in pineapple juice, orange juice or coconut milk.

What can you serve with pina colada dump cake?

Homemade vanilla ice cream or whipped cream would be divine! And what finishes a dessert like this better than a cherry on top?

How should you store pina colada dump cake?

Store your pina colada dump cake, covered, in the refrigerator for 3 to 5 days.

Nutrition Facts

1 cup: 325 calories, 13g fat (8g saturated fat), 24mg cholesterol, 411mg sodium, 51g carbohydrate (31g sugars, 1g fiber), 2g protein.