Tropical Dump Cake Recipes

TROPICAL DUMP CAKE

Tropical Dump Cake image

Make and share this Tropical Dump Cake recipe from Food.com.

Provided by Boyz 5

Categories Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 7

Ingredients

1 (21 ounce) can cherry pie filling
1 (20 ounce) can crushed pineapple with juice
1 (18 ounce) box yellow cake mix
1/2 cup butter or 1/2 cup margarine, cut into pieces
1/2 cup butter or 1/2 cup margarine, melted
1 cup flaked coconut
1 cup chopped pecans (optional) or 1 cup nuts (optional)

Steps:

Grease 9 by 13 inch baking pan.
Dump into pan and spread evenly in this order: cherry pie filling, undrained pineapple, dry cake mix.
Arrange pieces of butter on top.
Pour 1/2 cup melted butter over cake mix.
Top with 1 cup flaked coconut and 1 cup chopped pecans.
DO NOT MIX!
Bake at 350 degrees for about 1 hour.

Nutrition Facts : Calories 5207.7, Fat 268, SaturatedFat 146.7, Cholesterol 498.3, Sodium 4962.5, Carbohydrate 689.6, Fiber 16.9, Sugar 335.2, Protein 31.4

TROPICAL DUMP CAKE

Tropical Dump Cake image

this one is a good one

Provided by Patsy Fowler

Categories Cakes

Time 1h20m

Number Of Ingredients 6

Ingredients

20 oz cubed or crushed pineapple
15 oz tropical fruit
1 pkg orange cake mix
1 1/2 stick butter
1/2 c instant oatmeal
1 c coconut flakes

Steps:

1. Preheat oven to 350. Dump both of the fruits and their juices into a 9x12 pyrex baking dish. Pour the dry cake mix on top of the fruit and spread out evenly.
2. Mix oatmeal, coconut and sprinkle over cake mix with fingers. Melt butter and pour on top evenly. It should cover the entire cake mix. Bake for 1 hour and serve with ice cream.

TROPICAL SLOW-COOKER DUMP CAKE

Tropical Slow-Cooker Dump Cake image

Who knew that your slow-cooker could give you an authentic taste of the Islands? Toss five simple ingredients together for this tropical treat.

Provided by Angie McGowan

Categories Dessert

Time 3h15m

Yield 8

Number Of Ingredients 5

Ingredients

2 cans (15 oz each) tropical fruit salad in fruit juice, undrained
2 teaspoons cornstarch
1/4 cup packed brown sugar
1 box Betty Crocker™ Super Moist™ yellow cake mix
1 cup butter or margarine

Steps:

Spray 6-quart slow cooker with cooking spray. Reserve 1/2 cup fruit juice from fruit salad; pour remaining juice and fruit into slow cooker.
In small bowl, stir cornstarch into reserved fruit juice until cornstarch is completely dissolved. Pour cornstarch mixture into slow cooker; stir to combine.
Sprinkle brown sugar over fruit. Sprinkle cake mix over fruit. Cut butter in small pieces; place evenly over cake mix.
Cover; cook on Low heat setting 3 hours or until cake is set when lightly touched in center.
Spoon warm cake into dessert bowls; spoon fruit mixture over cake.

Nutrition Facts : Calories 510, Carbohydrate 70 g, Cholesterol 60 mg, Fat 5, Fiber 1 g, Protein 2 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 47 g, TransFat 1 g

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