There is just something about pineapple and coconut that instantly feels like sunshine, summer, and a little vacation in every bite. And when you can turn those tropical flavors into an easy dessert with almost no prep? That is exactly my kind of recipe.
This Creamy Piña Colada Dump Cake is a fun variation of my original piña colada dump cake, but this version gets an extra-rich twist from sweetened cream of coconut. It is warm, gooey, buttery, and packed with pineapple and coconut flavor. Best of all, you simply layer the ingredients in a baking dish and let the oven do the rest.
No complicated mixing. No fancy baking skills. No pile of dirty dishes.
That is why this Creamy Piña Colada Dump Cake is perfect for busy families, summer cookouts, potlucks, holidays, and last-minute gatherings. It tastes like something you spent all afternoon making, but it comes together in minutes.
Ingredients for Creamy Piña Colada Dump Cake
How to make Creamy Piña Colada Dump Cake: ingredients you need!
Here is everything you will need:
1 (20-ounce) can crushed pineapple, undrained
15 ounces sweetened cream of coconut
1 box yellow cake mix
1 cup sweetened shredded coconut
1 stick unsalted butter, sliced into thin pats
½–1 cup chopped pecans, optional
Vanilla ice cream, optional for serving
Creamy Piña Colada Dump Cake Video Tutorial
For those of you who would love a visual step-by-step tutorial here is one for you!
How to Make Creamy Piña Colada Dump Cake
How to make Creamy Piña Colada Dump Cake : a step by step guide
1. Prepare the baking dish
Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
2. Add the pineapple
Pour the crushed pineapple and all of its juice evenly across the bottom of the dish. Do not drain it. That juice helps create the soft, gooey filling in your Creamy Piña Colada Dump Cake.
3. Add the cream of coconut
Pour the sweetened cream of coconut over the pineapple. Gently spread it if needed so it covers the fruit evenly.
4. Add the cake mix
Sprinkle the dry yellow cake mix evenly over the pineapple mixture. Do not stir. Keeping the layers separate is what gives a dump cake its signature texture.
5. Add the toppings
Sprinkle the shredded coconut over the cake mix. Add chopped pecans if desired.
Arrange the butter slices across the entire top, covering as much of the cake mix as possible.
6. Bake
Bake the Creamy Piña Colada Dump Cake for 45–50 minutes, or until the top is golden brown and the pineapple filling is bubbly around the edges.
Allow it to cool for 10–15 minutes before serving
Creamy Piña Colada Dump Cake: SIDE IDEA
This Creamy Piña Colada Dump Cake is especially good for summer BBQs, pool parties, church potlucks, family reunions, or any gathering where you need an easy dessert that feeds plenty of people.
Serve it warm with vanilla ice cream or whipped cream for the ultimate tropical treat. The cold ice cream melting into the warm pineapple and coconut filling is absolutely incredible.
Because this recipe is a creamier variation of my original piña colada dump cake, be sure to link back to the original recipe in the post. Readers who love tropical desserts will enjoy seeing both versions and choosing their favorite.
Crazy Busy Mama Tip
Make this Creamy Piña Colada Dump Cake the day before your gathering. The pineapple and coconut flavors become even richer overnight. Reheat individual portions in the microwave for 20–30 seconds, then add a scoop of vanilla ice cream right before serving.
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Mama, If you give this recipe a try and love it, I’d be thrilled if you could leave a comment and a 5-star rating below! Your feedback not only makes my day but also helps me understand what kinds of recipes you'd like to see more of.
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