Grilled Pineapple Coconut Dump Cake
The Diva’s Piña Colada-Fueled Backstory:
Picture this: Yours truly, the Dump Cake Diva, lounging on a beach, sipping a piña colada, and basking in the sun like a queen.
The ocean breeze is perfect, the coconut scent is in the air, and—bam! Inspiration strikes. “What if I could turn this entire mood into a dump cake?”
A pineapple falls from a nearby drink cart (true story), and I take it as a sign from the dessert gods.
Fast forward to my backyard, where I swap the oven for the grill, add a little butter (because always), and top it off with coconut for that toasty tropical crunch.
One bite later, I knew this cake was the golden ticket to a backyard getaway.
Moral of the story? Always listen to falling pineapples. 
Grilled Pineapple Coconut Dump Cake
Equipment
- 1 cast-iron skillet
Ingredients
- 2 20-ounce cans crushed pineapple undrained (because juice = flavor, and we're not wasting a drop!)
- 1 box yellow cake mix the magic dust that makes this all work
- 1/2 cup unsalted butter melted (because buttery goodness is mandatory)
- 1/2 cup shredded coconut for that toasty, crunchy perfection
Instructions
- Fire up that grill to medium heat. This cake is about to get smoky in all the right ways.
- Grease up a grill-safe baking dish or cast-iron skillet with non-stick spray. Nobody likes a cake that won’t come out of the pan.
- Dump the crushed pineapple (juice and all!) right into your dish. It’s a juicy situation, but trust the process.
- Sprinkle that cake mix evenly over the pineapple. No stirring. No mixing. Just let it sit there like the fabulous diva it is.
- Drizzle the melted butter over the cake mix like you’re giving it a spa day.
- Top it off with shredded coconut because we’re taking this cake straight to an imaginary tropical beach.
- Pop it on the grill, close the lid, and let the magic happen. In 30-35 minutes, you’ll have a golden, bubbly masterpiece.
- Let it cool slightly before digging in. Or don’t—just be prepared to fan your mouth dramatically if you go in too soon.
Notes
Nutrition
Diva's Terrific Tweaks
Rum-spiked getaway:
Stir in 1 teaspoon rum extract for that “beach vacation in a bite” vibe. No sunscreen required.
Cherry bomb:
Add 1 cup halved maraschino cherries to the pineapple for a burst of color and a pop of juicy sweetness.
Nutty delight:
Toss 1/2 cup chopped macadamia nuts over the coconut for extra crunch and an air of gourmet luxury.
Presentation Suggestions:
Serve with a scoop of vanilla ice cream and a paper umbrella, because we’re extra like that.
Want to impress your guests? Serve it in hollowed-out pineapple halves for peak “I’m too fancy for my own good” energy.
Feeling those island vibes yet?
Fire up that grill and bring a little paradise to your backyard! Try this easy Grilled Pineapple Coconut Dump Cake, and let me know if it transports you to a tropical dreamland.
Bonus points if you enjoy it with a drink in hand! 
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