Pineapple Coconut Bundt Dump Cake
Imagine this: You’re sitting on a beach, toes in the sand, the sound of waves crashing in the background, and—wait, what’s that? Oh, it’s a slice of heaven disguised as a Pineapple Coconut Bundt Dump Cake!
This cake is like a mini tropical vacation for your taste buds, minus the expensive plane ticket and the awkward sunburn.
Now, if you’re anything like me, baking isn’t just a hobby—it’s a chance to transport yourself somewhere far, far away (preferably somewhere with palm trees and drinks served in coconuts). So, when I say this cake is like a bite of paradise, I mean it.
With juicy pineapple, sweet coconut, and a buttery cake base, you’ll be tempted to don your best Hawaiian shirt and start a conga line in your kitchen.
But here’s the best part: It’s a dump cake, which means you get all this flavor with minimal effort. Just mix, dump, and bake.
No complicated steps, no fancy techniques—just pure, unadulterated deliciousness. And once that cake is out of the oven, well, let’s just say you’re in for a treat.
So grab your flip-flops, my fellow dessert divas, and get ready to bake the tropical cake of your dreams!
Pineapple Coconut Bundt Dump Cake
Equipment
- 1 Bundt cake pan
Ingredients
- 1 box yellow cake mix
- 1 20-ounce can crushed pineapple undrained
- 1 cup shredded coconut
- 1/2 cup unsalted butter melted
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt cake pan.
- In a large bowl, mix the cake mix, crushed pineapple, shredded coconut, melted butter, and eggs until well combined.
- Pour the batter into the prepared bundt cake pan.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
Notes
Nutrition
Diva's Sweet Suggestions
Add Macadamia Nuts:
Fold in 1 cup of chopped macadamia nuts into the batter for extra crunch.
Top with Coconut Glaze:
Mix powdered sugar with coconut milk and drizzle over the cooled cake for added coconut flavor.
Include Pineapple Chunks:
Fold in 1 cup of pineapple chunks for added texture and flavor.
Presentation Suggestions:
Tropical Island Vibes:
Imagine your cake is on a beach vacation. Sprinkle toasted coconut over the top like it’s lounging under the sun. Add a few cocktail umbrellas around the cake for that ultimate tropical feel. Maybe even a tiny plastic flamingo or two for good measure!
Pineapple Ring Halo:
Arrange pineapple rings around the base of the cake like it’s wearing a fancy fruit necklace. Extra points if you add maraschino cherries in the center of each ring for that retro vibe. This cake deserves to feel as fabulous as it looks!
Coconut Snowstorm:
Go wild with a coconut blizzard! Generously dust the cake with shredded coconut until it looks like it’s been caught in a tropical snowstorm. Trust me, more coconut equals more fun (and deliciousness).
Flower Power:
Channel your inner island florist and decorate the cake with edible flowers. Hibiscus or orchids will do the trick, making your cake look like it’s ready for a luau. Aloha, deliciousness!
Surf’s Up Plate:
Serve slices on brightly colored plates, maybe with a surfboard design or tropical print. It’ll feel like each piece of cake is ready to catch a wave of flavor straight to your taste buds. Cowabunga!
Ready to take your taste buds on a tropical getaway?
Grab your ingredients and let’s bake this Pineapple Coconut Bundt Dump Cake—no passport needed!
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