This dessert is perfect for a Hawaiian themed party or just a regular ol’ pool day. It is tropical and refreshing and the scent it will bring into your home is just delightful!
Check out what our friends over at 3GLOL has to say about this one,
“I found the recipe in my BEST of the BEST from TEXAS cookbook. Not sure why a Hawaiian Dump Cake was in that book. But when I saw the list of ingredients, I had to make it. Kinda reminds me of a Banana Split without the banana and ice cream.
In fact, this cake is most awesome when served warm with a scoop (or two or three) of vanilla ice cream on top. *Licking my lips just thinking about it.”
I’m licking my lips too, y’all. This is such an awesome and tasty recipe that will likely stay in your family for years to come!
Ingredients
1 can cherry pie filling
1 can crushed Dole pineapple
1 box Betty Crocker yellow cake mix
2 sticks Land O’ Lakes butter, melted
1 package shredded coconut
1 cup pecans, chopped
Instructions
Preheat oven to 350 degrees. In a 9×13 baking dish, spread cherry filling.
Add crushed pineapple over cherry filling
Add yellow cake mix over pineapple
Add the melted butter and spread over the cake mix
Add the coconut and carefully spread over the butter
Add the chopped pecans evenly over the coconut
Bake preheated oven for 1 hour
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Quick Tip: Don’t frost the cake until it is totally cooled.
Thanks again to 3GLOL for this amazing recipe.
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