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Cherry Pineapple Cabana Cake (Dump Cake)

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  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!

  10. Tammy Galloway says:

    This cake sounds really good. Definitely going to try it.

  11. Trudy says:

    Going to try!

  12. Rachel Reynolds says:

    A very dear friend made this for us in appreciation of my husband fixing her heater it was great I will most certainly make this over and over for my friends and family

  13. Tressa Delli Santi says:

    I had all the ingrediencies so i’m going to give it a try. I love to cook and bake been doing it for over74 yrs when I started at age 16 and still at 90 doing it today. I will let u know how this turns out.

  14. Gerri Frels says:

    Delicious dessert or with coffee in the morning. So good!
    I’ve made this cake many times but used pecans not macadamia nuts.
    Can’t wait to try it this way!

  15. Luz Maria says:

    Exelent and perfect dessert, only I did it with
    nuts was delicious.

  16. D.C. Peters says:

    For gluten free, use gluten-free cake mix and it turns out just as well as using regular cake mix.

  17. Mary Heath says:

    I am making this today. I love to bake and usually give it away after my husband a i taste it. Both diabetics so a taste is all we can do.
    My friends and neighbors get the rest.

  18. Barby dieppa says:

    can’t wait to see more.

  19. Yvonne E Siber says:

    So easy and delicious! Made it several times, never disappointed. Waiting to eat is tge roughest part!

  20. Kathy says:

    I have made this for years without coconut and nuts. My family loves it served warm with vanilla ice cream.

  21. Lauri says:

    I was making cheesecake tarts and needed just a little more pie filling to finish. Saw the cabana (dump cake) recipe on the lucky leaf can and thought I’d make it to use the pie filling up! Oh my, it is delicious! It’s definitely in my recipe box!

  22. Corey says:

    I made this using a Duncan Hines cake mix and Miyoko’s non-dairy butter, which made it a Vegan dessert!

  23. Shirley S. Jones says:

    I like this recipe a quick way to make a desert

  24. Ashlei Angel says:

    Hi, thanks for this being here! It’s actually a recipe my momma got at my parents wedding from my paternal grandmother. I have my mom’s handwritten one at home, but I’m traveling and although I’ve made it myself 3 or 4 times, once before my mother passed, thankfully, so when I attempted it while she was still around to give me some hints, I all by myself decided 7 oz wasn’t enough 😂😂 that misprint tho! So i doubled it and yes, like a post here mentioned, it doesn’t work, mine never did get done I had so much coconut and only the top layers of coconut were toasting! Anyways, I asked my mom to come fix it and that’s when she clued me in on how her recipe is slightly different from grandma’s, my mom had added a can of cherries for two cans total, your welcome Luckyleaf 😁 as well not only just drizzling the butter over the cake, adding the coconut and then finishing with a drizzle more over the coconut. Try this and then you too can experience how how my mom really was the best cook in the whole wide world!! I only looked it up tonight to double check that coconut measurement! Very glad to have come across this post. I’m curious as to how Ms. Tressa Delli Santi’s turned out, she posted that on my birthday but I don’t see where she let us know how it turned out🫤 I’m not familiar with this site, tho.

  25. Ashlei Angel says:

    My mom modified this recipe she got from my paternal grandmother by
    1. Adding a can of cherries, for a total of two cans of cherries, and,
    2. Mom always saved a bit of the cup of butter to drizzle over the coconut. I would guess about 1/4 cup maybe

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