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Cherry Pineapple Cabana Cake (Dump Cake)

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    Cook Time
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    Total Time
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    Servings
    12

Ingredients

Directions

  1. Step 1
    Preheat oven to 350°F.

  2. Step 2
    Lightly grease a 9x13-inch baking pan. In the prepared baking pan, layer undrained crushed pineapple, then Lucky Leaf Cherry Pie Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top.

  3. Step 3
    Pour the melted butter or margarine over the top, covering evenly. Top with the coconut and nuts.

  4. Step 4
    Bake for 50 to 60 minutes or until brown on top and bubbly.

  5. Step 5
    Let cool 30 minutes. Serve warm or cooled.

What others are saying about this recipe

  1. Megan Gordon says:

    SO EASY. definitely making this again.

  2. Anita Hoffman says:

    This is the most delicious, easiest cake to make.

  3. M A Tangeman says:

    This is an easy wonderful dessert for any occasion. I love it with macadamia and coconut and have also made it with pecans and coconut, as well as just with.blanched slivered almonds. I serve it warm with real whipped cream. For those who cannot have nuts, chocolate chips could be a sprinkled on top while Bali g.

  4. Amy Mathis says:

    Made it this week and it was a HUGE hit with my friends! So easy – I’ll definitely make again!

  5. Norma Savage says:

    This is a recipe that my family voted on and they all agreed it should be on the top of the stack of others we found and have kept. All new recipes we come across if we think it sounds good we try it once and this one is a keeper.

  6. Jean Ross says:

    I have made this dessert twice. My family loves it. Does anyone know if this cake can be frozen?

  7. Josie Marlar says:

    First making this and it was so easy and so delicious. This would be perfect for one of our family gatherings. Love the toasted coconut and I used pecans.

  8. Gail Smith says:

    Simple and DELICIOUS!

  9. JLS says:

    I found this recipe in a recent issue of Rachel Ray magazine. When I made it, I thought 17 oz. of coconut was a lot of coconut. I just thought to come here and check the recipe and I discovered there was a misprint in the magazine. It’s only 7 oz. of coconut, lol! Mystery solved! Even with an overabundance of coconut, it was still really good. 🙂

    1. JY says:

      This was the same for me! I thought it was a lot but double checked the magazine and it did say 17 oz. Mine browned with 20 minutes left to bake. I thought to look here and then scraped half of the coconut off!

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