Pina Colada Dump Cake & Spring Sweep Giveaway

Pina Colada Dump Cake & Spring Sweep Giveaway requires about 1 hour and 10 minutes from start to finish. This hor d'oeuvre has 295 calories, 2g of protein, and 15g of fat per serving. This recipe serves 16. For 67 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 10465 people have tried and liked this recipe. It will be a hit at your Easter event. Head to the store and pick up pineapple chunks, unsalted butter, yellow cake mix, and a few other things to make it today. It is brought to you by Snappy Gourmet. All things considered, we decided this recipe deserves a spoonacular score of 19%. This score is not so excellent. Similar recipes are Piña Colada Pancakes (+ GIVEAWAY!), Virgin Piña Coladan Ice Pops and a Giveaway, and Pina Colada Cake.

Servings: 16

Preparation duration: 10 minutes

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F.Place cup (1 stick) butter in a 13x9-inch baking dish and place in the oven about 3-5 minutes or unitl butter has melted.When butter has melted, remove pan from the oven. Stir in rum, then frozen pineapple (don't worry if butter starts to freeze a little when in contact with the pineapple; just make sure everything is well mixed).Spoon cake mix evenly over pineapple. Sprinkle coconut on top.Cut remaining cup (1 stick) of butter into small cubes and place cubes of butter over cake mix.Bake dump cake for 45-60 minutes in the middle of the oven or until cooked through and coconut is toasted. Check cake every now and then to make sure coconut does not burn. if coconut starts to get too toasted, cover with aluminum foil.Dessert will firm up more as it cools. Serve warm or cold. Refrigerate leftovers or until ready to serve. Top with desired toppings as desired.

 

Step by step:

1. Preheat oven to 350 degrees F.

2. Place cup (1 stick) butter in a 13x9-inch baking dish and place in the oven about 3-5 minutes or unitl butter has melted.When butter has melted, remove pan from the oven. Stir in rum, then frozen pineapple (don't worry if butter starts to freeze a little when in contact with the pineapple; just make sure everything is well mixed).Spoon cake mix evenly over pineapple. Sprinkle coconut on top.

3. Cut remaining cup (1 stick) of butter into small cubes and place cubes of butter over cake mix.

4. Bake dump cake for 45-60 minutes in the middle of the oven or until cooked through and coconut is toasted. Check cake every now and then to make sure coconut does not burn. if coconut starts to get too toasted, cover with aluminum foil.Dessert will firm up more as it cools.

5. Serve warm or cold. Refrigerate leftovers or until ready to serve. Top with desired toppings as desired.

Nutrition Information:

covered percent of daily need