Imagine a dessert that combines the tropical bliss of a piña colada with the sweet, juicy essence of fresh strawberries – all magically transformed into an effortless, mouth-watering cake that practically makes itself! This Strawberry Colada Dump Cake is the ultimate dessert hack for home bakers who want maximum flavor with minimal effort. Whether you're hosting a summer party, craving a quick sweet treat, or looking to impress your guests without spending hours in the kitchen, this recipe is your golden ticket to dessert heaven.
Prep Time: 10 mins
Cook Time: 45 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 can crushed pineapple, drained
- 2 cups sliced strawberries
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup shredded coconut
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish with butter or non-stick cooking spray to prevent sticking.
- Drain the crushed pineapple thoroughly using a colander or fine-mesh strainer, gently pressing out excess liquid to ensure the cake doesn't become too wet.
- Wash and slice fresh strawberries into uniform pieces, approximately 1/4 inch thick, to ensure even distribution throughout the cake.
- Spread the drained crushed pineapple evenly across the bottom of the prepared baking dish, creating a smooth first layer.
- Arrange the sliced strawberries over the pineapple layer, covering the entire surface for maximum fruit coverage.
- Open the yellow cake mix and sprinkle it uniformly over the fruit layers, making sure to cover all areas completely and evenly.
- Drizzle the melted unsalted butter slowly and evenly across the dry cake mix, ensuring complete and consistent coverage.
- Generously scatter shredded coconut over the entire surface, creating a beautiful and flavorful topping.
- Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the edges are slightly crispy.
- Remove from oven and let cool for 15-20 minutes before serving to allow the cake to set and flavors to meld.
- Serve warm, optionally topped with vanilla ice cream or whipped cream for additional indulgence.
Tips
- • Make sure to drain the pineapple thoroughly to prevent a soggy cake bottom • Use fresh, ripe strawberries for the most intense flavor • For extra richness, consider using melted coconut oil instead of butter • To ensure even baking, rotate the pan halfway through cooking • Let the cake cool slightly before serving to allow the fruit layers to set • For a more decadent version, add a sprinkle of rum extract to enhance the colada theme • Serve warm with a scoop of vanilla ice cream for the ultimate tropical dessert experience • Store leftovers in the refrigerator and reheat briefly before serving to maintain texture
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 3g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 35mg
