Cherry Coconut Dump Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
• STEP 2.In a large bowl, combine the cherry pie filling and crushed pineapple. Mix well.
• STEP 3.Pour the cherry-pineapple mixture into the prepared baking dish.
• STEP 4.Sprinkle the dry cake mix evenly over the fruit mixture.
• STEP 5.Top with shredded coconut and drizzle melted butter over the top.
• STEP 6.Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the fruit is bubbling.
• STEP 7.Remove from the oven and let it cool for a few minutes before serving.
• STEP 8.Serve warm with a scoop of vanilla ice cream, if desired.

Cooking Tips

• You can use either sweetened or unsweetened shredded coconut, depending on your preference.
• If you prefer a more tart flavor, you can use tart cherry pie filling instead of regular cherry pie filling.
• Feel free to add chopped nuts, such as almonds or pecans, for extra crunch and flavor.

Storage and Serving

• Leftover cherry coconut dump cake can be stored in an airtight container at room temperature for up to 2 days.
• To reheat, simply microwave individual servings for a few seconds or warm in the oven at a low temperature.
• Serve the cake warm or at room temperature, and it pairs well with a dollop of whipped cream or a scoop of ice cream.