Mini Pineapple Coconut Dump Cakes
These Mini Pineapple Coconut Dump Cakes are the ultimate tropical treat – sweet, buttery, and oh-so-easy to make! With just four ingredients and a muffin tin, you’ll be on an island getaway in no time.
Equipment
- 1 12-cup muffin tin or 12 cupcake-sized ramekins
Ingredients
- 1 can crushed pineapple juice and all, don’t get shy now
- 1 box yellow cake mix because we’re all about easy, right?
- 1 cup shredded coconut to transport your taste buds to the islands
- ½ cup unsalted butter sliced into 12 of those cute little pats
Instructions
- Preheat your oven to 350°F (175°C). Let’s get this tropical party started!
- Grab that muffin tin. Divide the crushed pineapple (juice included!) evenly into each cup. This is your fruity base – no juice left behind!
- Next, sprinkle the yellow cake mix over the pineapple. We’re talking “dump,” not “measure,” so just go for it.
- Now, add a layer of shredded coconut. Picture yourself on a beach while you sprinkle – trust me, it helps.
- Top each mini cake with a pat of butter. Think of it as a little crown for your cake royalty.
- Pop these beauties in the oven for 25-30 minutes. When the tops are golden and bubbly, you’ll know they’re done! 🏝️
Notes
Yield: 12 little bites of tropical heaven 🌴
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Nutrition
Calories: 210kcalCarbohydrates: 34gProtein: 2gFat: 8gFiber: 1gSugar: 22g
Tried this recipe?Let us know how it was!