Piña Colada Dump Cake
 
Prep time
Cook time
Total time
 
Ready for a tropical, buttery, delicious dessert that can be prepped and thrown in the oven in 5 minutes flat? This Piña Colada Dump Cake is so good -- especially with a big scoop of ice cream! When it comes out of the oven it'll still seem a little liquidy in the middle, but it cools to a velvetty bread pudding-like texture.
Author:
Serves: 10
Ingredients
  • 1 (21-ounce) can chopped pineapple, drained
  • 1 (13.5-ounce) can coconut milk
  • 1 cup shredded coconut
  • 2 tablespoons spiced rum
  • 1 (15.25-ounce) package yellow cake mix
  • 3/4 cup butter, melted
  • ice cream for serving, optional
Instructions
  1. Preheat the oven to 325 degrees F. Spray 9 x 13-inch glass baking dish with cooking spray. Mix the pineapple, coconut milk, shredded coconut, and spiced rum together in the baking dish. Sprinkle the cake mix over top and then pour the butter evenly over the cake mix. Bake for 38-45 minutes or until golden brown. It may not seem fully set in the middle but will continue to set up as it cools. Let cool completely and then scoop into a bowl and serve with ice cream.
Recipe by Willow Bird Baking at http://willowbirdbaking.com/2016/07/25/pina-colada-dump-cake/