Coconut Praline Lemon Pineapple Cake (Dump Cake)

  • 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.


  • 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 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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Breaux Bridge, Louisiana Louisiana
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