Rum Pineapple Dump Cake
This Rum Pineapple Dump Cake is a tropical treat that’s as easy to make as it is to devour—just dump, drizzle, and bake your way to paradise. With a splash of rum and a sprinkle of coconut, it’s the dessert equivalent of a beach vacation without leaving your kitchen.
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
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Nutrition
Calories: 340kcalCarbohydrates: 51gProtein: 2gFat: 14gSugar: 31g
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