Tropical Lemon Dump Cake with Crunchy Coconut Topping – 5 ingredients is all it takes to make this easy-peasy and oh so yummy dump cake. Enjoy every bite of this amazing cake!
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 wonderful 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. If you are looking for a few more dump cake recipes, check out a favorite Triple Chocolate Pudding Dump Cake it’s beyond chocolaty delectable. If you are a strawberry fan, this Strawberry Dump Cake is divine yet is another simple recipe. Enjoy them all!
Tropical Lemon Dump Cake with Crunchy Coconut Topping
Yields: 16 servings
Calories: 151
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
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
5 ingredients is all it takes to make this easy-peasy and oh so yummy dump cake. Enjoy every bite of this amazing cake!
Servings 16
Calories 151 kcal
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!
Love this simple and delicious cake!
