You are probably familiar with dump cakes. Though the title doesn’t sound appealing, the cakes are amazingly delicious. Cherry pineapple cabana cake is a very easy dump cake with a sprinkling of coconut on the top that turns toasty while baking giving a wonderful tropical flavor.
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Cherry pineapple cabana cake is a dessert that could not be easier to make! Really. The ingredients are literally dumped and sprinkled into a pan. The magic happens in the oven baking everything into a treat that is part crisp and part cake. Or maybe it’s pie. Whatever. It’s good! Serve it on a plate or get all fancy and serve in a stemmed glass.
Easy dump cake
Dump the pineapple with its juice into a lightly greased 13 x 9-inch baking pan.
Spread the pineapple evenly in the pan.
Dump or spoon in the cherry pie filling and spread evenly.
Sprinkle the dry cake mix evenly over cherry layer.
Spread with a fork or spoon to cover the cherry filling.
Melt the butter.
Pour the melted butter over the top of the dry cake mix, covering evenly.
Sprinkle the top with the shredded coconut.
Finish by sprinkling the pecans, walnuts or macadamia nuts over the coconut.
Bake for 50 to 60 minutes or until top is lightly browned and filling is bubbly. Serve warm and with whipped cream, if desired
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Cherry Pineapple Cabana Cake
INGREDIENTS
- 1 can (20 oz) crushed pineapple with juice, undrained
- 1 can (21 oz) cherry pie filling
- 1 pkg. classic yellow cake mix
- 1 cup pecans, walnuts, or macadamia nuts, chopped
- 1/2 cup (1 stick) butter or margarine, melted and cooled slightly
- 7-ounces shredded coconut
DIRECTIONS
Preheat oven to 350 F. Lightly grease a 13 × 9-inch pan.
Dump the pineapple with juice into a lightly greased baking pan.
Spread the pineapple evenly in the pan.Dump in or spoon on the cherry pie filling, spread evenly.Sprinkle the dry cake mix evenly over cherry layer, spreading to cover the cherry filling.
Pour the melted butter over the top, covering evenly.
Sprinkle the top with the shredded coconut.
Finish by sprinkling the pecans , walnuts or macadamia nuts over the coconut.
Bake for 50 to 60 minutes or until top is lightly browned and filling is bubbly.
Serve warm, if desired. Also good with a dollop of whipped cream or ice cream.
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This sounds so good, I must try it!
Everything you make looks so delicious and beautiful.
Amalia
xo
I have made dump cakes several times over the years. I have made one similar to this without the coconut-I bet that adds to the flavor immensely. So nice to see you posting, Lorraine. I have missed visiting because of working full time and John’s health issues-so it is great to find you still here in blogland and staying current. Have a blessed weekend and week. xo Diana