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Pantry Pineapple Strawberry Dump Cake

A dump cake and pantry cake all in one! This is the easiest recipe that’s full of great taste. Grab that cake mix and a few pantry ingredients for a yummy cake. Enjoy!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 16
Calories 222 kcal
Author Pam Beth


  • 1 box yellow cake mix
  • 20 ounce can crushed pineapple in juice
  • 1 1/2 cup fresh or frozen sliced or chopped strawberries
  • 1 stick unsalted butter, slightly softened
  • 1 cup sweetened shredded coconut
  • 1/2 cup chopped pecans, optional


  1. 1.Preheat oven to 350 degrees.

    2.Grease a 9 X 13 pan with butter, layer the strawberries on the bottom.

    3.Pour the entire can of pineapple with juice over the strawberries and spread evenly to the edges.

    4.Sprinkle half of the cake mix over the pineapple. Then 1/2 cup of the coconut. Finish with the cake mix. Top off with the rest of the coconut and nuts if using. Break up or cut up the softened butter and toss all over the top of the coconut topping.

    5.Bake for about 50 to 60 minutes until bubbling around the edges and browned on the top. Take out and let cool on a wire rack for at least 20 minutes. Serve warm with ice cream, whip cream or just plain. It’s so delicious. it’s great just as is.