Coconut Pineapple Rum Dump Cake
Coconut Pineapple Rum Dump Cake is a tropical dessert that combines the delightful flavors of coconut, pineapple, and rum into a warm, gooey treat. This easy-to-make dump cake features a golden crust and an intoxicating aroma that will transport you to a sunny beachside paradise. Perfect for summer gatherings or cozy family dinners, this dessert is sure to be the highlight of any occasion, offering maximum flavor with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Ingredients
Scale
- 1 box yellow cake mix (15.25 oz)
- 1 cup unsweetened coconut flakes
- 1 can pineapple chunks (20 oz), drained
- 1/2 cup light rum
- 1 cup sour cream
- 1/2 cup melted butter (1 stick)
- 3 large eggs
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking dish with nonstick spray.
- In a large mixing bowl, combine the cake mix, melted butter, eggs, sour cream, and rum. Mix until well blended.
- Gently fold in the drained pineapple chunks and coconut flakes.
- Pour the mixture into the prepared baking dish evenly.
- Bake for 45 minutes or until golden brown and a toothpick comes out clean.
- Allow to cool slightly before serving warm. Optionally top with whipped cream or vanilla ice cream.
Nutrition
- Serving Size: 1 square (approx. 110g)
- Calories: 280
- Sugar: 20g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg