What is the first thing that comes to your mind when I say the words, piña colada? More than likely, you think about taking a tropical vacation or perhaps even a cruise that you may have been on at sometime in the past. Although you certainly can enjoy a piña colada when you’re in a tropical paradise, you don’t need to be near the tropics to enjoy this piña colada pineapple dump cake.
The dump cake is a popular type of dessert because it is so easy to make. You simply dump everything together in the pan and before you know it, you are enjoying one of the most delicious desserts you could possibly have. The combination of pineapple and piña colada flavors make this dump cake a winner. Try it for yourself tonight.
½ cup unsalted butter, melted
⅓ cup spiced rum
2 pounds frozen pineapple chunks
1 (15.25-ounce) box yellow cake mix
2 cups sweetened coconut flakes
½ cup unsalted butter, cubed small
Vanilla ice cream, optional
Whipped cream, optional
Maraschino cherries, optional
Toasted coconut, optional
Preheat oven to 350 degrees.
In a 9×13-inch baking dish, mix together melted butter, rum, and frozen pineapple until well-combined.
Scoop the dry cake mix evenly over the pineapple mixture, then sprinkle coconut on top.
Sprinkle the remaining butter cubes evenly over the cake mix, then bake in the middle of the oven 50-60 minutes, or until batter is cooked through and coconut is toasted but not burnt. If the coconut begins to burn before end of cook time, cover with aluminum foil.
Serve warm or cool with desired toppings. Enjoy!