Dump Cake

Name: Dump Cake
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 12+
Ingredients: 1 (20 oz) can pineapple chunks (with juice); 1 (8 oz) bag shredded coconut; 1 package yellow cake mix; ½ lb butter, cut into thin squares; Butter, to grease the pan

Marye Cakes & Pies

Serves 12+ Prep 5 min Cook 45–50 min at 350°

Pineapple coconut dump cake with vanilla ice cream.

Typewritten recipe from The Kansas City Times, 3/23/76.

From a typewritten recipe in Marye's collection, attributed at the bottom to The Kansas City Times, 3/23/76. The note at the end reads: "Don't be put off by the way it is made and the way it looks. It's delicious."

Ingredients

1 (20 oz) can pineapple chunks (with juice)
1 (8 oz) bag shredded coconut
1 package yellow cake mix
½ lb butter, cut into thin squares
Butter, to grease the pan

Instructions

1. Preheat the oven to 350°F.
2. Grease a 13×9-inch baking pan lightly with butter (NOT the ½ lb listed in ingredients — that's for on top).
3. Dump the entire can of pineapple chunks (with the juice) into the pan and spread evenly on the bottom.
4. Dump the bag of shredded coconut on top of the pineapple and distribute over the fruit.
5. Dump the entire package of yellow cake mix, dry, over the coconut. Smooth with a spatula.
6. Cover the entire surface with the ½ lb butter, cut into thin squares.
7. DO NOT MIX ANYTHING.
8. Bake at 350°F for 45 to 50 minutes, until the top is lightly browned.
9. Remove from the oven, let cool, and cut into squares to serve.