Hawaiian Dump Cake Recipes

HAWAIIAN DUMP CAKE

Steps:

• Preheat Oven 350°.
• In a 9x13 baking dish, spread the Cherry Pie Filling.
• Add Crushed Pineapple and spread over Cherry Pie Filling.
• Add the Yellow Cake Mix and spread over the Pineapple.
• Add the melted butter and spread (as well as you can) over the cake mix.
• Add the coconut and carefully spread over the butter.
• Add the chopped pecans evenly over the coconut.
• Bake in preheated oven for 1 hour.
• Let cool for at least 1 hour before serving.

EASY HAWAIIAN DUMP CAKE

Steps:

• Heat oven to 350 degrees F.
• Grease a 9 x 13-inch baking pan.
• Add crushed pineapple, mandarin oranges and maraschino cherries to the baking pan.
• Prepare cake according to package directions.
• Add the ½ cup of the reserved pineapple juice in lieu of some of the water in the cake mix.
• Add the rum extract to the cake mix.
• Pour the cake mix over the fruit.
• Pour melted butter next.
• Sprinkle the coconut and pecans over all.
• Bake for 1 hour or until cake is done and golden on top.

HAWAIIAN CAKE

Steps:

• Prepare cake mix according to package directions. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until cake tests done; cool completely. , In a large bowl, combine milk and pudding mixes; beat in cream cheese until smooth. Fold in whipped topping. Spread over cooled cake. Top with the pineapple, cherries, coconut and walnuts. Store in the refrigerator.

HAWAIIAN PINEAPPLE UPSIDE DOWN CAKE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Pour the melted butter into a 9x13-inch baking dish.
• Sprinkle the brown sugar evenly over the butter.
• Arrange 8 pineapple rings in two rows in the baking dish.
• Sprinkle the macadamia nuts, half of the flaked coconut, and 2 chopped pineapple slices between the rows of pineapple rings.
• Place a maraschino cherry in each pineapple ring, then scatter the remaining cherries over the coconut mixture. Set baking dish aside.
• Whisk together the pineapple juice, coconut water, vegetable oil, and eggs in a large bowl. Stir in the mashed banana, yellow cake mix, and remaining flaked coconut until well blended.
• Slowly pour the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes, then run a paring knife between the cake and the edge of the pan.
• Cover the cake pan with a large serving plate, and invert it to tip the cake out of the pan and onto the plate with the pineapple slices showing.

GINI'S HAWAIIAN DUMP CAKE

Steps:

• Grease 9 x 13 inch pan lightly. Dump entire can of pineapple and juice in pan and spread evenly on bottom. Dump and distribute coconut evenly over pineapple. Dump entire box of cake mix evenly over all. Spread evenly with spatula. Cover entire surface with small pieces of butter. DON'T MIX. Bake at 350℉ (180℃) for 45 minutes or until the top is lightly browned. Cool and cut into squares. Serves 20.

HAWAIIAN DUMP CAKE

Steps:

• In a 9x13 inch pan, pour undrained crushed pineapple on the bottom. Next layer cherries, then coconut and then nuts. Sprinkle cake mix over entire cake. Do not mix. Melt butter and drizzle all over cake. Place in a 350F oven for 45 minutes. Serve with vanilla ice cream or cool whip.

HAWAIIAN SUNSET CAKE

Steps:

• In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, combine the pineapple, sugar, 3-1/2 cups coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice. , Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.

HAWAIIAN DUMP CAKE

Steps:

• In a 9 x 13 - inch baking dish, layer the ingredients spreading each over the one it covers in this order: pie filling, pineapple, pecans, coconut, cake mix, butter
• Cut butter into thin pats to cover the entire cake (see illustration)
• Bake at 350 degrees for one hour
• Serve warm with ice cream!!
• Watch it disappear

HAWAIIAN DUMP CAKE

Steps:

• In a 9x13-inch baking dish, layer the following ingredients, spreading each over the one it covers: pie filling, crushed pineapple, dry cake mix, margarine, coconut, and chopped pecans. Bake 1 hour in 350° oven. So good and so easy.

BIG-BATCH HAWAIIAN SURPRISE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 11x15-inch pan.
• Mix cake mix, water, oil, and eggs in a large bowl with a mixer on medium speed until smooth. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes.
• While the cake is baking, whisk cold milk and pudding mix together in a bowl for 2 minutes. Let thicken for 5 minutes. Add cream cheese and beat with a blender on medium speed until creamy. Mix in pineapple. Refrigerate fruit-pudding mixture until needed.
• Remove cake from the oven and allow to cool completely, 30 to 40 minutes.
• Spread chilled fruit-pudding mixture over the cooled cake, then layer with whipped topping. Sprinkle with toasted coconut.