Ingredients
Scale
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (20 ounce) can pineapple chunks, undrained
- 1 (18.25 ounce) box yellow cake mix
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts
- 1 cup (2 sticks) butter, melted
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C).
- Step 2: Pour the crushed pineapple and pineapple chunks (undrained) into the bottom of a 9×13 inch baking dish. Spread evenly.
- Step 3: Sprinkle the dry yellow cake mix evenly over the pineapple.
- Step 4: Sprinkle the shredded coconut and chopped pecans (or walnuts) evenly over the cake mix.
- Step 5: Pour the melted butter evenly over the top of the cake mix, coconut, and nuts. Drizzle vanilla extract over top.
- Step 6: Bake for 45-55 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean. Let cool slightly before serving.
Notes
- Store any leftover pineapple dump cake in an airtight container in the refrigerator for up to 3 days.
- For a warm and gooey treat, reheat individual slices in the microwave for 30 seconds.
- Serve this cake with a scoop of vanilla ice cream or whipped cream for a truly decadent dessert.
- To ensure even baking, distribute the melted butter as uniformly as possible over the dry ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American