Rum Pineapple Dump Cake
Oh, darling, let me tell you about the time I accidentally created the most fabulous dessert with about as much effort as it takes to put on my fuzzy slippers. Enter the Rum Pineapple Dump Cake—a tropical dream come true!
Imagine this: pineapple, brown sugar, and a glorious splash of rum all cozied up under a blanket of cake mix and melted butter. I mean, it’s practically a vacation in a baking dish!
Now, I’ll be honest, this cake is as lazy as I am on a Sunday afternoon, but no one has to know that.
It’s like a piña colada got lost in my kitchen and decided to stay for dessert.
You just dump, drizzle, and bake, and voilà—everyone thinks you’ve spent hours slaving away in the kitchen.
So, if you’re craving something sweet, boozy, and ridiculously easy, this Rum Pineapple Dump Cake is your new best friend.
Just don’t blame me when you can’t stop at one slice!
Rum Pineapple Dump Cake
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 1 20-ounce can pineapple chunks drained
- 1 box yellow cake mix
- 1/2 cup unsalted butter melted
- 1/2 cup - 1/2 cup rum preferably dark
- 1/2 cup brown sugar
- 1/4 cup shredded coconut optional, but it makes you feel like you're on a tropical vacation
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking dish (because sticky cake is no one's friend).
- Dump the pineapple chunks into the dish and spread them out evenly.
- Sprinkle the brown sugar over the pineapple—this is the start of something beautiful.
- Drizzle the rum over the brown sugar. If some splashes into your glass, well, that’s just kitchen magic.
- Sprinkle the cake mix evenly over the pineapple and sugar.
- Pour the melted butter over the top—don’t skimp, this is what dreams are made of.
- If you’re feeling fancy, sprinkle the shredded coconut on top.
- Bake for 45-50 minutes until golden brown and bubbly. Serve warm, and enjoy the sweet, boozy goodness.
Notes
Nutrition
Diva's Terrific Tweaks
Spiced Rum Pineapple Dump Cake:
Swap the dark rum for spiced rum and add a teaspoon of cinnamon to the cake mix.
Pineapple Coconut Mojito Cake:
Replace half of the rum with coconut rum and add a tablespoon of fresh mint to the pineapple layer.
Pineapple Upside-Down Rum Cake:
Arrange pineapple slices and maraschino cherries at the bottom of the dish before adding the cake mix.
Presentation Suggestions:
– Serve in a cocktail glass with a drizzle of extra rum over the top and a pineapple wedge on the rim.
– Garnish with a maraschino cherry and a little paper umbrella—because why not?
– Top with a dollop of whipped cream and a sprinkle of toasted coconut.
Ready to taste a slice of tropical paradise?
Grab your ingredients, pour yourself a little extra rum (for the cake, of course), and dive into this easy-peasy Rum Pineapple Dump Cake.
Trust me, your taste buds will be overjoyed—just don’t forget to save me a slice!
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