Get ready to transport your taste buds to a tropical paradise with the most ridiculously simple and mouth-watering dessert that will have everyone begging for your secret! This Pineapple Coconut Buttermilk Dump Cake is the ultimate lazy baker's dream - no mixing bowls, no complicated techniques, just pure, delicious magic that comes together in under an hour. Imagine a dessert so easy that even kitchen novices can create a show-stopping treat that looks like it came straight from a professional bakery. With just a few simple ingredients and minimal effort, you'll be serving up a dessert that's bursting with sweet, tangy, and creamy flavors that will make your friends and family think you've been hiding a culinary superpower!
Ingredients
- 1 can (20 oz) crushed pineapple, drained
- 1 cup shredded coconut
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 1/2 cup sugar
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with non-stick cooking spray or butter to prevent the cake from sticking.
- In a large mixing bowl, combine the drained crushed pineapple and shredded coconut. Mix well to ensure the pineapple and coconut are evenly distributed.
- Spread the pineapple and coconut mixture evenly across the bottom of the prepared baking dish.
- In another bowl, combine the yellow cake mix and sugar. Whisk together until well blended.
- Evenly sprinkle the dry cake mix and sugar mixture over the pineapple and coconut layer in the baking dish. Do not stir; simply spread it out as evenly as possible.
- In a separate bowl, mix the melted unsalted butter and buttermilk until well combined. Pour this mixture evenly over the cake mix layer, ensuring that the dry mix is moistened as much as possible.
- Using a spatula, gently spread the butter and buttermilk mixture to cover any dry areas of the cake mix, but avoid overmixing.
- Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes before serving.
- Serve warm or at room temperature. This dump cake is delicious on its own or can be topped with whipped cream or vanilla ice cream for an extra treat.
Tips
- Make sure to drain the pineapple thoroughly to prevent a soggy cake bottom.
- For extra texture, try toasting the coconut before adding it to the recipe.
- Use room temperature buttermilk and butter for the most even distribution.
- Don't overmix the butter and buttermilk when pouring over the cake mix - gentle is key!
- Check the cake at 40 minutes to prevent over-browning, as ovens can vary.
- For a more decadent version, try adding a sprinkle of chopped macadamia nuts on top.
- Store leftovers covered at room temperature for up to 3 days, or refrigerate for extended freshness.
- This cake is even more delicious when served slightly warm with a scoop of vanilla ice cream.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 52g
Protein: 4g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 45mg
