Tropical Sunset Dump Cake

🕒 Prep: 10 min
🔥 Cook: 45 min
🍽 Serves: 8

Welcome to a taste of the tropics with our Tropical Sunset Dump Cake! This vibrant dessert blends the sweetness of pineapples and mangoes with a delightful coconut crunch. Perfect for when you crave something simple yet exotic.

Why You'll Love This Recipe

  • No-fuss preparation — just layer and bake!
  • Bursting with natural fruit flavors.
  • A delightful mix of textures — soft fruit, crunchy nuts, and a crispy top.
  • Minimal cleanup — one pan and you're done.

Ingredients

1 can (20 oz) pineapple chunks (drained)
1 can (15 oz) mango slices (drained)
1 box (15.25 oz) yellow cake mix
1 cup shredded coconut
1/2 cup unsalted butter (melted)
1/4 cup macadamia nuts (chopped)

Step-by-step Instructions

First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly. While that's warming up, take a moment to grease a 9x13 inch baking dish with either butter or a quick spray of cooking spray. This step will make serving a breeze later on.

Next, spread the drained pineapple chunks and mango slices evenly across the bottom of your prepared dish. Think of it as laying the tropical foundation for your cake. Once that's done, open up your box of yellow cake mix and sprinkle it evenly over the fruit. No stirring required — just a nice, even layer.

Now, it's time to add some texture with the shredded coconut. Sprinkle it evenly over the cake mix, ensuring every bite will get a bit of that coconut goodness. Then, take your melted butter and drizzle it over the top, trying to cover as much of the surface as possible. This will help everything mingle in the oven.

Finally, sprinkle the chopped macadamia nuts over the entire mixture. Pop the dish in your preheated oven and bake for 40-45 minutes. You'll know it's ready when the top is golden brown and the edges are bubbling. Let it cool slightly before serving to let the flavors settle.

Tips & Tricks

  • Ensure your fruit is well-drained to keep the cake from becoming too soggy.
  • For a more pronounced coconut flavor, lightly toast the shredded coconut before adding it.
  • If you prefer a less sweet dessert, use unsweetened coconut.

Serving Suggestions

This cake is delightful on its own but pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. For a touch of freshness, serve with a side of mixed berries or a tropical fruit salad.

Frequently Asked Questions

Can I use fresh fruit instead of canned?
Yes, just ensure any fresh fruit is cut into small, even pieces, and adjust the baking time if necessary.
What if I don't have macadamia nuts?
No worries! Almonds or pecans make a great substitute.
Can I make this ahead of time?
You bet! It's delicious warm but can also be enjoyed at room temperature. Just cover and store it in the fridge.

Ingredients Explained

The star of this cake is undoubtedly the pineapple chunks. They bring a juicy sweetness that pairs beautifully with the mango slices, lending a tropical flair. The yellow cake mix serves as the base, absorbing the fruit juices to create a moist, flavorful cake. For added texture and flavor, we sprinkle in some shredded coconut, which complements the tropical theme. The unsalted butter binds everything together, giving the top a golden, crispy finish. Lastly, a sprinkle of macadamia nuts adds a satisfying crunch.

Simplified Instructions

1. Preheat your oven to 350°F (175°C).
2. Grease a 9x13 inch baking dish with butter or cooking spray.
3. Spread the drained pineapple chunks and mango slices evenly across the bottom of the dish.
4. Sprinkle the dry yellow cake mix evenly over the fruit layer.
5. Evenly distribute the shredded coconut over the cake mix.
6. Drizzle the melted butter over the top, ensuring even coverage.
7. Sprinkle chopped macadamia nuts over the entire mixture for added crunch.
8. Bake in preheated oven for 40-45 minutes, or until the top is golden brown and bubbly.
9. Allow to cool slightly before serving.

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