Papaya Punch Dump Cake
This Papaya Punch Dump Cake is like a tropical vacation in a baking dish—minus the sand in your shoes! With juicy papaya, a splash of lime, and a sweet, buttery topping, it’s the kind of dessert that’ll have you dreaming of palm trees and piña coladas.
Equipment
- 1 9" x 13" baking dish or pan
Ingredients
- 2 cups fresh papaya diced
- 1 cup pineapple chunks fresh or canned, drained
- 1/2 cup shredded coconut
- 1/2 cup crushed pineapple
- 1/4 cup lime juice
- 1 box yellow cake mix
- 1/2 cup granulated sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- 1/2 cup unsalted butter melted
- 1/4 cup chopped macadamia nuts optional
- 1/2 cup 1/2 cup coconut cream for drizzling, optional
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish because no one wants to scrape cake off the sides.
- Spread the diced papaya and pineapple chunks evenly in the bottom of the dish. It’s like laying the foundation of a tropical paradise!
- Drizzle the lime juice over the fruit and sprinkle with the shredded coconut. This is where things start to get fruity!
- In a separate bowl, mix the cake mix, sugar, ground ginger, and cinnamon together. Now, dump this dry mix over the fruit like you're covering it in a sweet, tropical snow.
- Pour the melted butter evenly over the top, making sure every inch gets a buttery bath. Sprinkle the chopped macadamia nuts on top if you're feeling nutty.
- Bake for 45-50 minutes, or until the top is golden and bubbly. Try to resist the temptation to dive in too early!
- Optional: Once the cake is out of the oven and slightly cooled, drizzle with coconut cream for an extra creamy punch.
Notes
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Nutrition
Calories: 290kcalCarbohydrates: 43gProtein: 2gFat: 12gSaturated Fat: 7gCholesterol: 25mgSodium: 260mgFiber: 2gSugar: 28g
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