1 c unsalted butter, divided
1/3 c spiced rum (can sub pineapple juice)
2 1 lb pkgs frozen pineapple chunks (can sub canned, drained pineapple or fresh pineapple)
1 15.25 oz box yellow cake mix
2 c sweetened flaked coconut
vanilla ice cream, whipped cream, cherries, toasted coconut
Preheat oven to 350 F. Place 1/2 c butter in a 13 x 9″ baking dish and place in the oven about 3 – 5 minutes or until butter has melted. When butter has melted, remove pan from the oven. Stir in rum, then frozen pineapple (don’t worry if butter starts to freeze a little when in contact with the pineapple; just make sure everything is well mixed). Spoon dry cake mix from the box evenly over pineapple. Sprinkle coconut on top. Cut remaining 1/2 c butter into small cubes and place cubes of butter over cake mix. Bake dump cake for 45 – 60 min in the middle of the oven or until cooked through and coconut is toasted. Check cake every now and then to make sure coconut does not burn. if coconut starts to get too toasted, cover with aluminum foil. Dessert will firm up more as it cools. Serve warm or cold. Refrigerate leftovers or until ready to serve. Top with desired toppings as desired. Note: The dessert may look a little soft when removed from the oven. It will harden a bit as it cools. Be sure to check the cake in the oven occasionally to make sure coconut does not burn.
Tagged: Cakes Cookies & Squares