Tropical Lemon Coconut Dump Cake
This tropical lemon coconut dump cake is so simple and always comes out delicious. Enjoy every bite!
Do you love Dump Cakes as much as I do?
Well, if so, you will really love this easy recipe with only a few ingredients.
It brings the tropics into your kitchen.
The whole house smells divine while this moist and delectable cake is baking and then, when you dig in, it’s just wonderful.
Everyone loves the crunchy toasted coconut topping.
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If you are looking for a few more dump cake recipes, check these favorites out…
Love chocolate…
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If you are a strawberry fan, you’ll love this one…
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Dump Cakes are the best! Easy recipes and the cakes always come out fantastic.
Enjoy them all!
Tropical Lemon Coconut Dump Cake
Yields: 12 servings
What you’ll need to make a tropical lemon coconut dump cake…
Ingredients:
- 1 box vanilla, yellow, lemon or white cake mix, I used lemon this time
- 1 can lemon pie filling or lemon crème. I used Duncan Hines Comstock
- 2 cups pineapple juice from a can or cold water
- 1 stick unsalted butter, cut into little pieces or cubes
- 1 1/2 cups shredded coconut, sweetened or unsweetened works
What are the five steps to make this delicious tropical lemon coconut dump cake…
Directions:
- Preheat oven to 350 degrees, spray a 13 x 9 baking pan with cooking spray.
- Pour juice or water into pan. Scoop out pie filling and pour into pan over juice. Use a whisk to mix around just a bit.
- Sprinkle cake mix over filling and juice layer.
- Dot with butter, place in oven for about 20 minutes. Then, take out and sprinkle coconut over entire cake. Put back in the oven and continue to bake another 30 minutes until you see the top is slightly brown and the coconut is toasted.
- Let cool on wire rack for about 15 to 20 minutes. You can serve this warm with ice cream or cold. Keeps in the fridge up to two days.
Enjoy the tropical deliciousness!
Tropical Lemon Dump Cake with Crunchy Coconut Topping
Ingredients
- 1 box lemon, yellow, white, or vanilla cake mix
- 21 ounce can lemon pie filling
- 2 cups pineapple juice from a can, no sugar added
- 1 stick unsalted butter softened just a bit and cut into little pieces
- 1 1/2 cups shredded coconut, unsweetened or sweetened works
Instructions
-
1.Preheat oven to 350 degrees, spray a 13 x 9 baking pan with cooking spray.
2.Pour juice or water into pan. Scoop out pie filling and pour into pan over juice. Use a whisk to mix around just a bit.
3.Sprinkle cake mix over filling and juice layer.
4.Dot with butter, place in oven for about 20 minutes. Then, take out and sprinkle coconut over entire cake. Put back in the oven and continue to bake another 30 minutes until you see the top is slightly brown and the coconut is toasted.
5.Let cool on wire rack for about 15 to 20 minutes. You can serve this warm with ice cream or cold. Keeps in the fridge up to two days. Enjoy!
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Bye for now…
