Mandarin Orange Dump Cake with Pineapple

Close up of pineapple orange dump cake with coconut in a serving pan on a table.

Mandarin Orange Dump Cake with Pineapple

This Mandarin Orange Dump Cake with pineapple is a delicious dessert to serve a crowd. It's my go-to tropical dump cake that I love to serve during summer.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 1

Total Time 1 5

Servings servings

Calories 349kcal

Author Sharon Garofalow

Ingredients

15.25 ounces yellow cake mix (1 box)
30 ounces Mandarin Oranges (2 cans, not drained)
20 ounces Crushed pineapple (1 can, not drained)
1 cup butter (2 sticks)
½ cup shredded coconut

Instructions

Preaheat oven to 350 degrees.
To a 9 x 13 baking dish add crushed pineapple and spread it out.
Top with Mandarin oranges as evenly as possible. (You don't need to mix them together).
Sprinkle dry cake mix evenly over the top of the fruit layer.
Top with coconut, then melted butter.
Bake for approximately 1 hour. (Until it's golden brown).
Serve at room temperature.

Notes

Because this cake doesn't rise like a typical cake, this recipe is a great option for vacation (especially high altitude!).
Don't want to melt butter? Just cut the butter into pats and lay them evenly across the top of the dry cake mix. It will melt as it bakes!
If there are little spots of dry cake mix after removing this tropical dump cake from the oven, you can use a small spray bottle and spritz that area with a little water.
Looking for another way to customize this dessert? Add toasted pecans on top of the cake mix layer before baking. YUM!
To make this feel even more tropical, you can add sliced maraschino cherries to the fruit layer or on top of the cake mix crust for a cute presentation.

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