Piña Colada Dump Cake Recipe — Tropical No-Fuss Dessert

Piña Colada Dump Cake — a quick and delicious twist on the classic pineapple, coconut and rum cocktail. This simple dump cake uses just a handful of ingredients and comes together in minutes.

An easy Piña Colada Dump Cake for your next gathering or weeknight treat. This recipe takes about 10 minutes to prep and uses only five main ingredients. Bake it until the coconut is golden, then serve warm with vanilla ice cream, whipped cream and a cherry for a festive finish.

What makes a dump cake so convenient is its simplicity: fruit on the bottom, dry cake mix on top, then butter. No mixing bowls required, and cleanup is minimal. This version highlights pineapple and coconut with a touch of spiced rum for authentic Piña Colada flavor.

What is a Dump Cake?

A dump cake is an easy dessert where fruit (fresh, frozen or canned) is placed in a baking dish, covered with dry cake mix, and topped with butter before baking. The result is a cross between a cobbler and a crisp — tender and saucy underneath with a golden, cakey topping.

How to Make a Piña Colada Dump Cake

Preheat your oven to 350°F (175°C). Use a 13×9-inch baking dish for this recipe. Place 1/2 cup (1 stick) of butter in the dish and put it in the oven for 3–5 minutes until melted. Remove the dish, stir in 1/3 cup spiced rum (or pineapple juice if you prefer no alcohol), then add 32 ounces of frozen pineapple chunks and toss to coat. If using canned pineapple, use the drained fruit or reserve some juice for extra flavor.

Even if the butter seizes a bit when it meets the frozen pineapple, keep stirring until the fruit is coated. Spoon the dry yellow cake mix evenly over the pineapple, then sprinkle 2 cups of sweetened flaked coconut on top. Cut the remaining 1/2 cup (1 stick) of butter into small cubes and distribute them across the coconut layer.

Bake in the center of the oven for 45–60 minutes, or until the filling is bubbling and the coconut is nicely toasted. Check occasionally to ensure the coconut doesn’t burn; if it browns too quickly, tent the pan loosely with aluminum foil and continue baking until done.

The dessert may look a little soft when you take it from the oven; it will firm up as it cools and take on a texture similar to a cobbler or crisp rather than a traditional cake. Serve warm or cooled — both are delicious. Refrigerate leftovers.

Suggested toppings: vanilla ice cream (French vanilla works great), whipped cream, toasted coconut and maraschino cherries. These add a cool, creamy contrast to the warm, tropical dessert.

Pineapple, coconut and rum — a delicious combination that’s easy to prepare and pleasing to a crowd. Enjoy this Piña Colada Dump Cake warm, topped with ice cream and a cherry for an indulgent, tropical dessert.