Coconut Praline Lemon Pineapple Cake (Dump Cake)
2015-04-03- Course: Cakes & Candy, Desserts
- Yield : 1
- Servings : 8 to 12 servings
- Prep Time : 30m
- Cook Time : 50m
- Ready In : 1:20 h
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Such an easy cake make and the praline topping is so good- Your friends will think you slaved all day to make it. Even better left overnight in the fridge.
Ingredients
- 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
Directions
Step 1
Spray a 13 x 9 pan with nonstick cooking spray. Spread lemon pie filling and prepared pan; Top with pineapple.
Step 2
Top with cake mix spreading evenly. Top with butter in a single layer, covering cake mix as much as possible.
Step 3
Sprinkle with nuts and coconut.
Step 4
Bake 350 degrees for 50 to 55 minutes or until toothpick inserted in the center of the cake comes out clean or the coconut is brown. .
Step 5
Cool before serving - even better left overnight in the refrigerator.
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(2 / 5)
1 person rated this recipe
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