Tropical Sunrise Dump Cake

This Tropical Sunrise Dump Cake is a breeze to make, combining vibrant pineapple and mango with a hint of coconut, delivering a taste of paradise in every bite. Perfect for busy bakers who crave a quick, delicious dessert.

Prep time: 5 minutes
Cook time: 45 minutes
Serves: 12

Ingredients

20 oz canned crushed pineapple, drained

15 oz canned mango slices, drained and chopped

1 box yellow cake mix

1/2 cup shredded coconut

1/2 cup unsalted butter, melted

1/4 cup macadamia nuts, chopped

1/4 cup brown sugar

1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).

2. In a 9x13 inch baking dish, evenly spread the drained crushed pineapple.

3. Layer the chopped mango slices over the pineapple.

4. Sprinkle the dry yellow cake mix evenly over the fruit layers.

5. Drizzle the melted butter evenly over the cake mix.

6. Top with shredded coconut, followed by macadamia nuts and brown sugar.

7. Bake in preheated oven for 45-50 minutes, or until the top is golden brown.

8. Let it cool for at least 10 minutes before serving.

Storage

Store the cake covered in the refrigerator for up to 3 days.

Reheating

Reheat individual servings in the microwave for 20-30 seconds or until warmed through.

Scan for cooking tips & leave a review!

itsonly.recipes/view/tropical-sunrise-dump-cake

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.