"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Piña Colada Dump Cake Recipe

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This recipe for Piña Colada Dump Cake, by , is from The Davis Daughters' Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kathy Mullins


½ cup unsalted butter, melted
⅓ cup spiced rum
2 pounds frozen pineapple chunks
1 (15.25-ounce) box yellow cake mix
2 cups sweetened coconut flakes
½ cup (1 stick) unsalted butter, cubed
Vanilla ice cream, optional
Whipped cream, optional
Maraschino cherries, optional

Preheat oven to 350º F.
In a 9×13-inch baking dish, mix together melted butter, rum, and frozen pineapple until well-combined.
Sprinkle the dry cake mix evenly over the pineapple mixture, then sprinkle coconut on top. Evenly place butter cubes on top of the shredded coconut.
Place baking dish in oven and bake for 50-60 minutes, or until batter is cooked through and coconut is toasted but not burnt.
If the coconut begins to burn before end of cook time, cover with aluminum foil. Serve warm or cool with desired toppings. Enjoy!




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