Description
Indulge in the Tropical Cherry Coconut Dump Cake, where the luscious sweetness of ripe cherries meets the creamy richness of coconut. Each bite offers a delightful contrast of textures, with a gooey, cake-like base topped with a crunchy coconut layer that melts in your mouth.
Ingredients
Scale
- Filling:
- 1 can (21 oz) cherry pie filling
- 1 can (14 oz) coconut milk
- Cake Layer:
- 1 box (15.25 oz) yellow cake mix
- 1 cup shredded coconut (sweetened)
- 1/2 cup unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- In a 9×13 inch baking dish, spread the cherry pie filling evenly across the bottom.
- Pour the coconut milk over the cherry filling, ensuring it is evenly distributed.
- In a separate bowl, combine the yellow cake mix and shredded coconut.
- Sprinkle the cake mix mixture evenly over the cherry and coconut layers.
- Drizzle the melted butter over the top of the cake mix.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly.
- Let cool for 10 minutes before serving.
Notes
- This cake can be made a day in advance and stored in the refrigerator.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- For a dairy-free version, substitute coconut oil for the butter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of the cake)
- Calories: 320
- Sugar: 22 grams
- Sodium: 250 milligrams
- Fat: 15 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 45 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 30 milligrams
Keywords: Tropical Cherry Coconut Dump Cake, cherry dump cake, coconut dessert, easy cake recipe, tropical flavors, summer dessert, gooey cake, quick dessert, baking, fruit cake, coconut milk, yellow cake mix