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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Dump cakes have been around for a very long time. I have made many versions of it, however this Lemon/Pineapple/Coconut is our favorite version. So refreshing and just right for Summer outings. Ingredients:
1 (18 ounce) box lemon cake mix |
1 (20 ounce) can crushed pineapple in syrup |
1 (22 ounce) can lemon pie filling |
1/3 cup sweetened coconut |
1 cup unsalted butter |
Directions:
1. Pre-heat oven to 350F.
2. In a large bowl combine Lemon pie filling, crushed pineapple and coconut.
3. Spray a 9x13 baking dish with Butter Pam and pour in the pie filling.
4. Top with the dry cake mix and break up any lumps and spread out evenly.
5. Melt the 2 sticks of butter and carefully drizzle all over the top. You do not want any dry areas. (Note: if you have dry spots spray them well with Butter pam.).
6. Bake 45-55 minutes until golden brown. Let cool completely before serving.
7. Serve with Cool-Whip or whipped cream.
8. Note: I have found that Duncan Heinz Lemon Supreme Cake Mix has the best lemon flavor.
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