Frozen Piña Colada Dump Cake
This Frozen Piña Colada Dump Cake is your ticket to a tropical getaway without leaving your kitchen—just dump, freeze, and enjoy! It's the perfect dessert for when you want to feel like you're sipping cocktails on the beach, minus the sand in your shoes.
Equipment
- 1 freezer-safe dish or pan
Ingredients
- 1 box yellow cake mix
- 1 20-ounce can crushed pineapple undrained
- 1 15-ounce can cream of coconut (not coconut milk)
- 1/2 cup shredded coconut
- 1/2 cup butter melted
- 1 cup whipped topping
- - Maraschino cherries optional, but they’re so fun
Instructions
- Dump the crushed pineapple into a 9x13-inch pan. Think of it as laying the tropical foundation for your frosty island escape.
- Pour the cream of coconut over the pineapple, spreading it out like you’re spreading sunshine.
- Sprinkle the cake mix evenly over the pineapple-coconut combo. Don't stir—remember, this is a dump cake, not a mix cake.
- Drizzle the melted butter on top, making sure to cover as much of the dry mix as possible.
- Toss the shredded coconut over the top, giving it that island vibe.
- Cover the pan and freeze until firm, about 4 hours or so.
- Serve with a big dollop of whipped topping and a maraschino cherry on top, if you’re into that kind of thing.
Notes
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Nutrition
Calories: 329kcalCarbohydrates: 46gProtein: 2gFat: 18gSaturated Fat: 11gCholesterol: 21mgSodium: 341mgFiber: 1gSugar: 31g
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