Pineapple Coconut Cake (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/4 cup shredded coconut
02 -
1 can (14 oz) sweetened condensed milk
03 -
2 cans (20 oz each) finely crushed pineapple
04 -
1/2 cup melted butter
05 -
1 box (15.75 oz) yellow cake mix
# Instructions:
01 -
Pour the crushed pineapple along with its juice straight into a rectangular 9x13 pan.
02 -
Scatter the dry cake mix over the pineapple so it’s nice and even. Pour the melted butter on top, followed by a layer of sweetened condensed milk.
03 -
Evenly toss the shredded coconut on top.
04 -
Bake at 350°F for roughly 45-50 minutes, or until the surface is golden and crispy.
# Notes:
01 -
Don’t skimp on the butter – it’s key to getting that classic dump cake feel.
02 -
Using a slow cooker works well if you’d prefer a set-it-and-forget-it method.