Welcome to the ultimate dessert experience: Pineapple Coconut Layered Dump Cake. This indulgent, no-bake treat combines tropical flavors with a velvety texture, making it the perfect centerpiece for gatherings, potlucks, or a luxurious weekend indulgence. Imagine the tangy sweetness of pineapple mingling with creamy coconut, all nestled atop a buttery graham cracker crust and finished with a luscious whipped topping.
If you love easy, crowd-pleasing desserts, be sure to check out my collection of dump cake recipes—simple, delicious, and always a hit.
If you’re looking for a dessert that’s visually and delicious, you’ve come to the right place.
A Sweet Memory: The Inspiration Behind This Recipe
This recipe holds a special place in my heart. Growing up, my grandmother would prepare desserts that blended tropical fruits with creamy textures, and every bite felt like a warm hug. The Pineapple Coconut Layered Dump Cake was inspired by those nostalgic moments of sneaking into the kitchen to watch her layer each ingredient with care. While her version was more traditional, I’ve adapted it to be modern and easy to prepare, with a few personal touches that make it extra special.
What Makes This Recipe So Irresistible?
The beauty of this dessert lies in its simplicity. It’s a “dump cake,” which means it comes together with minimal effort, yet the end result is utterly divine. The combination of layers provides a symphony of textures—from the crunchy crust to the fluffy whipped topping. Whether you’re a seasoned baker or a novice, this recipe guarantees a show-stopping dessert without the fuss of traditional baking.
The Perfect Layers of Flavor
The Graham Cracker Crust
The base of this cake is a simple graham cracker crust made with crushed graham crackers, melted butter, and a touch of sugar. The buttery crunch contrasts beautifully with the creamy layers that follow, providing a sturdy foundation for the dessert. Press the mixture firmly into a pan to create an even layer, and chill it while preparing the next steps.
Creamy Coconut Heaven
The creamy coconut layer is where the magic begins. Made with softened cream cheese, powdered sugar, and coconut cream, this layer is velvety smooth and rich with tropical flavor. Adding shredded coconut gives it a delightful texture and amplifies the coconut essence. This layer adds depth to the dessert and provides the perfect balance to the tartness of the pineapple.
Juicy Pineapple Bliss
For the pineapple layer, fresh or canned pineapple chunks are coated in a thick vanilla pudding mixture, creating a burst of juicy sweetness in every bite. The pudding helps the pineapple integrate seamlessly into the dessert, preventing it from becoming too watery while adding a creamy component to this layer.
Whipped Cream Cloud
No tropical dessert is complete without a light, fluffy topping. Freshly whipped cream, lightly sweetened and kissed with vanilla, is the crowning glory of this cake. It ties all the layers together while adding an airy contrast to the denser components.
Toasted Coconut Crunch
To finish, toasted shredded coconut adds both flavor and texture. Its golden-brown hue gives the dessert an elegant look while its nutty crunch provides the final touch to each bite. Toasting the coconut in the oven is quick and easy, but be sure to watch closely to prevent burning.
Tips for Crafting the Perfect Cake
- Crust Perfection: Use the back of a measuring cup to press the graham cracker crust firmly into the pan. This ensures an even layer that holds together when sliced.
- Chill Between Layers: Allow each layer to chill in the fridge before adding the next. This helps maintain the integrity of the dessert and prevents the layers from mixing.
- Whipping Cream Secrets: Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream. This helps achieve stiff peaks more quickly.
- Toasting Coconut: Stir the coconut halfway through toasting to ensure even browning. It’s a small step, but it makes all the difference!
How Long Does It Keep?
This Pineapple Coconut Layered Dump Cake can be stored in the refrigerator for up to 3 days. Cover the pan tightly with plastic wrap or foil to prevent it from drying out. For best results, add the toasted coconut topping just before serving to retain its crunch.
Serving Suggestions
- For a Crowd: Serve in a large dish with a spatula for easy portioning.
- Individual Servings: Create mini versions in clear dessert cups for a stunning presentation.
- Extra Garnishes: Add a slice of fresh pineapple or a dollop of whipped cream to each serving for an elegant touch.
- Pairings: This cake pairs wonderfully with a chilled tropical drink like piña colada or a refreshing lemonade.
Conclusion: Your New Favorite Dessert
This Pineapple Coconut Layered Dump Cake is more than just a recipe—it’s a celebration of tropical flavors and effortless elegance.
And if this recipe has you craving more, don’t miss these other favorites: the Pumpkin Dump Cake for a cozy, spiced twist perfect for fall, the Sour Cherry Dump Cake for a balance of tart and sweet flavors, or the White Chocolate Cranberry Dump Cake for a festive treat bursting with rich white chocolate and tangy cranberries.
Love this recipe? Don’t forget to pin it to your favorite dessert board and share your experience in the comments below.
Pineapple Coconut Layered Dump Cake Recipe
Course: Dump Cakes12
servings30
minutes3
hours350
kcalIngredients
- For the Crust:
2 cups graham cracker crumbs
½ cup unsalted butter, melted
2 tablespoons granulated sugar
- For the Creamy Coconut Layer:
8 oz cream cheese, softened
1 cup powdered sugar
1 cup coconut cream (or sweetened condensed coconut milk)
1 cup sweetened shredded coconut
- For the Pineapple Layer:
3 cups fresh pineapple chunks (or canned pineapple, drained)
1 packet (3.4 oz) instant vanilla pudding mix
1 cup cold milk
- For the Whipped Topping:
2 cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
- For the Toasted Coconut Topping:
½ cup sweetened shredded coconut
Steps
- Step 1: Prepare the Crust
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9×13-inch pan. Use the back of a measuring cup to make it smooth and even. Chill in the refrigerator while preparing the next layer.
- Step 2: Make the Creamy Coconut Layer
- In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and beat until well combined.
- Slowly mix in the coconut cream until the mixture is light and fluffy.
- Fold in the shredded coconut gently with a spatula.
- Spread this layer evenly over the chilled crust. Return to the refrigerator to firm up.
- Step 3: Add the Pineapple Layer
- In another bowl, whisk together the vanilla pudding mix and cold milk until thickened (about 2 minutes).
- Fold in the pineapple chunks, ensuring they are evenly coated in the pudding mixture.
- Carefully spread this layer over the coconut layer in the pan.
- Step 4: Whip Up the Topping
- In a cold mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Gently spread the whipped cream over the pineapple layer, making sure to cover it completely.
- Step 5: Toast the Coconut
- Preheat your oven to 350°F (175°C).
- Spread the shredded coconut evenly on a baking sheet. Toast for 5–7 minutes, stirring once, until golden brown. Keep a close eye to avoid burning!
- Let the coconut cool, then sprinkle it over the whipped cream layer for a beautiful finishing touch.
can this be made without the graham cracker crust?
Hi AnnMarie! Yes, you can absolutely make this without the graham cracker crust. If you’d like, you can skip the crust entirely and start with the creamy coconut layer as the base. Another option is to use a different base, like crushed cookies or a layer of sponge cake. Let me know if you try it this way—I’d love to hear how it turns out! 😊
Keep sending dump cake recipes thank you
I love hearing that, Helen! Dump cakes are some of the easiest and most satisfying desserts. I’ll definitely keep sharing more – any favorite flavors you’d like to see next? 😊🍰
After following the directions to a T and refrigerating each layer, this cake did not hold its form. I was very disappointed in how it turned out and will end up throwing this recipe away. It tasted good, but it looked awful.
Hi Chris, thank you for taking the time to share your experience—I’m so sorry to hear the cake didn’t hold its form! It sounds like something might have gone wrong with the layering or chilling process, even though you followed the directions.
Here are a few tips that might help next time:
Make sure each layer chills for at least 30–60 minutes before adding the next, especially the coconut layer.
If you’re using fresh or canned pineapple, be sure to pat it dry or drain it thoroughly to avoid adding extra moisture.
Stabilizing the whipped cream (by adding a bit of gelatin) can also help it hold up longer.
I know how frustrating it can be when a recipe doesn’t turn out as expected, but I hope you’ll give it another try. Let me know if you have any questions—I’m here to help!
How long in the oven at 350
Hi Anita! The only baking in this recipe is for toasting the shredded coconut, which takes about 5–7 minutes at 350°F. The rest of the cake comes together without baking, so it’s mostly a no-bake dessert. Let me know if you have more questions—I’m happy to help!
This recipe is a bit misleading.
1. It’s NOT a true dump cake. A true dump cake doesn’t require mixing–it’s literally just dumping the ingredients in the pan. That’s why it’s called a DUMP cake.
2. Three hours cooking time is wrong. The only cooking time is 5-7 minutes to toast the coconut.
Hi Julie,
Thank you for sharing your thoughts! You’ve raised a great point about the definition of a “dump cake.” Traditionally, yes, a dump cake is about layering ingredients directly into the pan without much mixing or prep. This recipe does take a layered approach and adds some mixing for the creamy and pineapple layers, so I can see how it might feel like a departure from the classic idea of a dump cake.
As for the cooking time, the “3-hour” (or 180-minute) time listed includes the chilling time needed for the layers to set in the refrigerator, not just active cooking or baking. The only actual cooking involved is toasting the coconut, which, as you mentioned, takes just 5–7 minutes.
I really appreciate your feedback—it helps make these recipes even clearer for everyone! If you give it a try, I’d love to hear how it turned out for you.
Best,
Emma
Way to go on turning what could be a grumpy bakers comment, meant to call you out and possibly make you feel incompetent… To a positive acknowledged outcome. I’m really impressed. I’m just browsing your cookbook at the moment. I think the first recipe I will try is the mouse fudge brownies with the chocolate covered strawberries on top! Looks amazing! You’re an amazing chef and an amazing negativity deflector… We all could learn a little something from you~ GB
Hi Sabrina,
Your comment brought the biggest smile to my face—thanks, really! It means a lot to hear that the way I handle feedback resonates with you.
It sounds like you’ve picked two absolute winners to start with! Both the brownies and chocolate-covered strawberries are both personal favorites of mine. I can’t wait to hear what you think when you try them! Knowing you’re browsing the cookbook honestly makes my day. Thanks for taking the time to leave these kind words. It really is the cherry on top!
Best,
Emma
To me, this is an icebox cake a dump cake is just dump it in a pan and throw it in the oven. Bake it cool it eat it and go about your business no fuss no mess this by all definitions of the way it is put together is actually an icebox cake correct?
You’re absolutely right—this recipe does lean closer to an icebox cake since it’s layered and chilled rather than baked in the traditional “dump cake” style. I decided to call it a dump cake because of the simplicity in assembling the layers. Thanks for pointing that out! I’ll make a note to clarify in the post for others. I really appreciate you sharing your thoughts – it’s always helpful to get a fresh perspective! 😊
Can this be frozen? I just made it tonight and there is no way I can finish this in 3 days. In hindsight, I should have made only half the recipe. I just wanted to make it so bad. Unfortunately, I don’t have many friends close by to share with me.
Karen, I completely understand—sometimes you just have to make a recipe, even if it’s a big batch! The good news is that, yes, this dessert can be frozen. I’d recommend freezing it in individual portions so you can thaw only what you need. Wrap each piece tightly in plastic wrap, then place them in an airtight container or freezer bag. When you’re ready to enjoy, let it thaw in the fridge overnight. The texture of the whipped topping might soften a bit, but the flavors will still be great. If you ever want to make a smaller batch, halving the recipe works well too.
This recipe looks wonderful and I am eager to make Thank but have a question, where do I find coconut cream?
Thank you for your answer.
Mira
Coconut cream is usually found in the canned goods section of most grocery stores, often near coconut milk. If you don’t see it there, check the international aisle, especially in the Asian or Latin sections. You can also find it at specialty stores, health food stores, or online. Just make sure you’re getting coconut cream and not cream of coconut, which is much sweeter and often used for cocktails.
Hi Emma
Hows going ?
Believe you must busy with some Easter recipes ideas.
In above recipe, wondering any substitute of instant vanilla pudding mix ?
Looking forward to hear from you
thank you