Welcome to the sun-soaked flavors of a Tropical Paradise Dump Cake! This easy dessert brings a hint of the tropics to your table with minimal effort, making it perfect for those lazy summer afternoons or when you need a little sunshine any time of the year.
The star of this recipe is the crushed pineapple, providing a sweet, juicy foundation. Next, the mandarin oranges add a burst of citrusy brightness. The yellow cake mix acts as the base that transforms into a soft, buttery cake. Sweetened shredded coconut lends texture and a hint of exotic flavor, while chopped macadamia nuts give a delightful crunch. Finally, butter brings everything together, ensuring a golden, bubbly top.
This cake is a treat on its own, but for a little extra flair, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of toasted coconut or a few extra macadamia nuts on top can also add a nice touch.
First things first, preheat your oven to 350°F (175°C). A little preparation goes a long way, so grease a 9x13-inch baking dish to prevent sticking. Once that’s set, spread the drained crushed pineapple evenly across the bottom of the dish. This will form the juicy base layer.
Layer the drained mandarin oranges evenly over the pineapple. These little beauties will add pops of color and flavor. Now, take your yellow cake mix and sprinkle it over the fruits. Try to cover the fruit as evenly as possible, but don’t sweat the small stuff — it’s a dump cake, after all!
Next, distribute the shredded coconut and chopped macadamia nuts over the cake mix. This step adds texture and a nutty crunch, so make sure they’re spread out well. Finally, drizzle the melted butter evenly over everything. The butter will seep through, creating a golden, delicious crust as it bakes.
Pop your dish into the preheated oven and let it bake for 35-40 minutes. You’re looking for a golden brown top with some bubbly goodness peeking through. Once done, allow it to cool slightly before serving. This will help everything set up nicely.
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