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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!
Course Dessert
Cuisine American
Keyword Dump Cake, tropical, tropical cake, tropical dump cake
Servings 16
Calories 151 kcal
Author Pam

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. 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!