Coconut Praline Lemon Pineapple Cake (Dump Cake)
Ingredients
8
servings
- 1 can (16 ounce) lemon pie filling
- 1 can (20 ounce) crushed pineapple, undrained
- 1 package (15 ounce) lemon cake mix
- 3/4 cup or one and a half sticks (6oz) butter, cut into thin slices (use cheese cutter)
- 3/4 cup chopped pecans
- 3/4 cup flaked coconut
Step-by-Step Instructions
- Preheat oven to 350 degrees. Spray a 13 x 9 inch pan with nonstick cooking spray. Spread lemon pie filling in prepared pan; top with undrained pineapple.
- Top with cake mix, spreading evenly. Top with butter slices in a single layer, covering cake mix as much as possible.
- Sprinkle with pecans and coconut.
- Bake at 350 degrees for 50 to 55 minutes or until toothpick inserted in the center of the cake comes out clean or the coconut is golden brown.
- Cool before serving—even better left overnight in the refrigerator.
Common Problems and Solutions
Q: Why is my cake soggy in the middle?
A: Make sure the butter slices cover as much of the dry cake mix as possible. The butter needs to melt down and combine with the cake mix to form a crust. If there are dry spots, they won't cook properly.
Q: Can I use fresh pineapple instead of canned?
A: Canned crushed pineapple with its juice is best for this recipe. Fresh pineapple doesn't have enough moisture and the cake mix won't hydrate properly.
Tips and Techniques
Use a cheese slicer to cut the cold butter into thin, even slices—it’s much easier than trying to slice it with a knife and the thin slices will melt evenly over the cake mix. For best flavor, let the cake chill overnight so the layers meld together.
Ingredient Substitutions
- lemon cake mix: yellow cake mix
- pecans: walnuts or chopped almonds
Equipment Needed
- 13 x 9 inch baking pan
- cheese slicer (optional, for slicing butter)
- nonstick cooking spray
