Pina Colada Dump Cake
Minutes Prep time: 15
Minutes Total time: 60
Servings: 12
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 60
Servings: 12
Difficulty: easy
PAM® Baking Spray
3 cups chopped fresh pineapple
1/4 cup granulated sugar
1 tablespoon coconut extract
1 pkg (15.25 oz each) Duncan Hines® Classic White Cake Mix
3/4 cup butter, cut into 24 slices (3/4 cup = 1-1/2 sticks)
1/4 cup sweetened flaked coconut, toasted
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 75 mg | 8% |
Carbohydrate | 37 g | 12% |
Cholesterol | 33 mg | 11% |
Total Fat | 17 g | 26% |
Iron | 1 mg | 3% |
Calories | 310 kcal | 15% |
Sodium | 335 mg | 14% |
Protein | 2 g | 4% |
Saturated Fat | 9 g | 45% |
Sugars | 27 g | 3% |
Vitamin C | 12 mg | 20% |
Preheat oven to 350°F. Spray 13x9-inch glass baking dish with baking spray. Stir together 2-1/2 cups pineapple, sugar and coconut extract in baking dish; spread across bottom of dish.
Sprinkle cake mix evenly over pineapple mixture. Top evenly with slices of butter and remaining 1/2 cup pineapple.
Bake 45 minutes or until wooden pick inserted near center comes out clean. Sprinkle with toasted coconut. Let stand 5 minutes. Top each serving with Reddi-wip.
Pina Colada Dump Cake