Slow Cooker Coconut Pineapple Dump Cake

Indulge in this tropical Slow Cooker Coconut Pineapple Dump Cake, a hassle-free dessert that combines sweet pineapple, creamy coconut, and buttery cake mix. Simply dump, set, and forget for a warm, gooey treat perfect for gatherings or cozy nights. Its vibrant flavors and ease make it a crowd-pleaser!

Why You’ll Love This Recipe

This Slow Cooker Coconut Pineapple Dump Cake is a tropical escape in dessert form, blending the sweet tang of pineapple with the creamy, nutty essence of coconut. Its effortless preparation—just dump and cook—makes it ideal for busy days or last-minute gatherings. The slow cooker does all the work, transforming simple ingredients into a warm, gooey masterpiece that’s perfect for potlucks, family dinners, or cozy nights in. The buttery cake topping, infused with coconut milk, creates a moist, flavorful base, while the optional nuts add a satisfying crunch. Whether you’re a seasoned baker or a beginner, this forgiving recipe delivers consistent results with minimal effort. Pair it with a scoop of vanilla ice cream for a decadent treat that transports you to a sunny beach with every bite!

Recipe Tips and Tricks

• Even Layering: Spread ingredients evenly to ensure consistent texture and flavor in every bite.
• Butter Distribution: Use a spoon or measuring cup to drizzle butter evenly, avoiding dry patches of cake mix.
• Slow Cooker Liner: For easier cleanup, consider using a slow cooker liner before greasing.
• Check Doneness: Insert a toothpick in the center; it should come out mostly clean with some moist crumbs.
• Serving Tip: Serve in clear glass bowls to showcase the vibrant pineapple and coconut layers.

Yield: Serves 8

Slow Cooker Coconut Pineapple Dump Cake

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Tropical slow cooker coconut pineapple dump cake: sweet, moist, easy dessert with juicy pineapple and creamy coconut flavors.

Prep Time 10 minutes

Cook Time 3 hours

Additional Time 10 minutes

Total Time 3 hours 20 minutes

Ingredients

• 1 (15.25 oz) box yellow cake mix
• 1 (20 oz) can crushed pineapple, undrained
• 1 cup sweetened shredded coconut
• 1/2 cup coconut milk
• 1/2 cup unsalted butter, melted
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon (optional, for warmth)
• Non-stick cooking spray or butter (for greasing)
• Optional: 1/2 cup chopped pecans or macadamia nuts
• Optional: Whipped cream or vanilla ice cream, for serving

Instructions

1. Prepare the Slow Cooker: Grease the slow cooker insert with non-stick cooking spray or butter to prevent sticking. This ensures your cake slides out easily after cooking.
2. Layer the Pineapple: Pour the entire can of crushed pineapple (with juice) into the bottom of the slow cooker. Spread it evenly with a spatula for a consistent base.
3. Add Coconut Milk: Drizzle the coconut milk over the pineapple. This adds moisture and infuses the cake with creamy coconut flavor.
4. Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the pineapple and coconut milk. Don’t stir; let it sit as a layer for that classic dump cake texture.
5. Add Shredded Coconut: Scatter the sweetened shredded coconut over the cake mix. This adds a chewy, tropical layer that pairs perfectly with the pineapple.
6. Optional Nuts: If using, sprinkle chopped pecans or macadamia nuts over the coconut for a delightful crunch.
7. Drizzle Butter: Pour the melted butter evenly over the top. Try to cover as much of the dry mix as possible to create a golden, buttery crust.
8. Add Vanilla and Cinnamon: Drizzle the vanilla extract over the top and sprinkle a pinch of cinnamon, if desired, for a warm, aromatic touch.
9. Cook the Cake: Cover the slow cooker and cook on high for 2-3 hours or low for 4-5 hours, until the top is golden and bubbly.
10. Serve and Enjoy: Let the cake cool for 10 minutes, then scoop into bowls. Serve warm with whipped cream or vanilla ice cream for extra decadence!

Notes

• Check your slow cooker’s size; a 4-6 quart model works best for this recipe.
• Avoid lifting the lid during cooking to maintain consistent heat.
• If the cake looks too moist, cook for an additional 30 minutes on high with a paper towel under the lid to absorb excess moisture.
• Leftovers can be reheated in the microwave for 20-30 seconds per serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per ServingCalories 564Total Fat 31gSaturated Fat 17gTrans Fat 0gUnsaturated Fat 12gCholesterol 42mgSodium 536mgCarbohydrates 70gFiber 3gSugar 41gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Crushed Pineapple: Use undrained pineapple to add moisture and sweetness. The juice soaks into the cake mix, creating a gooey texture.
• Yellow Cake Mix: A standard box mix works perfectly, but white or vanilla cake mix can be used for a lighter flavor.
• Sweetened Shredded Coconut: Adds tropical flair and texture. Unsweetened coconut works if you prefer less sweetness.
• Coconut Milk: Enhances the coconut flavor and keeps the cake moist. Use canned coconut milk for richness, not the beverage kind.
• Unsalted Butter: Melted butter creates a rich, buttery crust. Ensure it’s evenly drizzled for consistent texture.
• Optional Nuts: Pecans or macadamia nuts add crunch and complement the tropical vibe. Toast them lightly for extra flavor.
• Cinnamon: A pinch adds warmth but is optional if you want a pure tropical taste.
• Non-stick Spray: Prevents sticking in the slow cooker, ensuring easy serving and cleanup.

Variations and Substitutions

• Cake Mix Swap: Try white, vanilla, or even spice cake mix for a different flavor profile. Spice cake adds a cozy, autumnal twist.
• Fruit Variations: Swap crushed pineapple for pineapple tidbits or mix in canned mango or peaches for a tropical medley.
• Nut-Free Option: Omit nuts for a nut-free dessert, or replace with toasted sunflower seeds for crunch.
• Coconut Milk Substitute: Use heavy cream or whole milk if coconut milk is unavailable, though the tropical flavor will be less pronounced.
• Vegan Adaptation: Use a vegan cake mix, plant-based butter, and coconut cream instead of coconut milk for a dairy-free version.
• Add Zest: Stir in 1 tsp of lime or orange zest to the pineapple layer for a citrusy kick.
• Spice It Up: Add a pinch of nutmeg or ginger for a warm, spiced variation.

Storage Options

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave for 20-30 seconds per serving.
• Freezer: Freeze portions in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
• Room Temperature: Best enjoyed fresh or within a few hours of cooking. Avoid leaving out for more than 2 hours to prevent spoilage.

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