There are a whole host of Dump Cake variations but the one I've known of longest and am referring to with this post in a Pineapple Coconut Pecan Dump Cake. The dish is basically a combination of all the ingredients listed in the name with the addition of yellow cake mix and butter. Incredibly easy to make and incredibly enjoyable to eat!
The first time I made this cake was actually years ago when browsing through a cookbook compiled by the mothers of children at my elementary school. Everyone contributed a recipe, then they were all published in an inexpensively-bound book and sold for a fundraiser. One of the recipes was for Dump Cake and my sister loved the flavors of a pina-colada so we thought this would be the perfect cake for her birthday. At the time, I didn't even like pineapple (now I've changed my ways for the better) but the addition of the yellow cake mix made the cake positively irresistible.
I didn't have the recipe handy when the idea of making another Dump Cake sprung, so I searched online for one. I came across a list of six variations of the Dump Cake on EHow.com and I can't wait to try some of the others, like the Apple Dump Cake or the Pumpkin Delight Dump Cake. But for now, I'm going to share with you an old favorite that is sure to please! Though this cake may not win the highest scores for presentation, it definitely is a winner for flavor!
Pineapple Coconut Pecan Dump Cake
- 1 #2 can of crushed pineapples
- 4 oz sweetened coconut flakes
- 1 cup chopped pecans
- 1 box yellow cake mix
- 1 stick unsalted butter
- Preheat oven to 350 degrees.
- Pour the crushed pineapple into the bottom of a 9 by 13 inch baking pan.
- Evenly sprinkle the coconut on top, followed by the chopped pecans, and lastly the yellow cake mix.
- Cut butter up into about 20 individual pats and place them all over top of the cake.
- Bake for one hour. Enjoy!