Tropical Banana Pineapple No-Bake Dump Cake
A sunshine-sweet chilled dessert with all the beachy vibes and zero oven drama.
This no-bake banana pineapple dump cake skips the oven and layers cubes of buttery pound cake with juicy pineapple, banana pudding cream, and toasted coconut. It’s the chill-out queen of tropical desserts—fruity, fluffy, and fabulous!
Equipment
- 1 9" x 13" baking dish or pan
- 1 mixing bowl
Ingredients
- 1 16-ounce pre-made pound cake or angel food cake cubed
- 1 20-ounce can crushed pineapple in juice
- 1 ripe banana mashed
- 1/2 teaspoon ground cinnamon
- 1 3.4-ounce package instant banana pudding mix
- 1 cup cold milk
- 1 8-ounce container whipped topping
- 1 cup sweetened shredded coconut toasted (optional but diva-worthy)
Instructions
- In a 9x13-inch dish, evenly spread the cubed pound cake.
- In a bowl, mix the crushed pineapple (with juice), mashed banana, and cinnamon. Spread this over the cake cubes, letting the juice soak in.
- Whisk the banana pudding mix with cold milk until thickened (about 2 minutes). Fold in the whipped topping gently until smooth.
- Spread the pudding mixture over the pineapple layer. Sprinkle generously with sweetened shredded coconut (toast it first for extra flair!).
- Cover and refrigerate for at least 4 hours, or overnight if you’ve got that kind of patience.
- Slice and serve cold, garnished with extra banana slices or pineapple chunks and your best diva smile.
Notes
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Nutrition
Calories: 295kcalCarbohydrates: 45gProtein: 2gFat: 11gSaturated Fat: 7gSodium: 279mgFiber: 1gSugar: 29g
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