This slow cooker 4-ingredient pink drink dump cake is my simple, homey spin on the pretty pink strawberry-coconut drink my teenage granddaughter (and every girl in town, it seems) orders from the drive-thru all summer long. Instead of sipping it over ice, we turn those same flavors into a warm, gooey dessert you can scoop straight from the crock. It’s the kind of easy, dump-and-go recipe Midwestern church ladies have leaned on for decades, just dressed up in a modern, pastel pink coat for today’s kids who love anything “aesthetic.” With only four pantry-friendly ingredients and almost no prep, it’s the weekend treat my granddaughter begs for when her friends pile into the house after a hot day at the lake.
Serve this pink drink dump cake warm right from the slow cooker, scooped into bowls so you get both the bubbly strawberry layer and the golden cake topping in each serving. A small scoop of vanilla ice cream or a dollop of whipped cream on top makes it feel like a soda fountain treat from years gone by. If you like, add a few fresh strawberry slices or a sprig of mint for that drive-thru look the kids love. It’s sweet and rich enough to stand alone, so a glass of cold milk, iced tea, or even a homemade pink lemonade on the side is all you need to round out a simple summer dessert.
Slow Cooker 4-Ingredient Pink Drink Dump CakeServings: 8-10
Ingredients
2 cans (21 ounces each) strawberry pie filling
1 cup canned coconut milk beverage or coconut milk coffee creamer (sweetened, original or vanilla)
1 box (about 15.25 ounces) white or vanilla cake mix (dry mix only)
1 cup sweetened shredded coconut
Directions
Lightly grease the inside of a 5- to 6-quart slow cooker with butter or nonstick cooking spray to help prevent sticking and make cleanup easier.
Pour the strawberry pie filling into the bottom of the slow cooker and spread it into an even layer with a spoon so it covers the entire bottom.
Drizzle the coconut milk beverage or coconut milk coffee creamer evenly over the strawberry pie filling. Do not stir; just let it soak in and mingle on its own. This gives you that creamy, pink drink flavor.
Sprinkle the dry cake mix evenly over the top of the strawberry-coconut mixture. Try to cover all the fruit, breaking up any large clumps of mix with your fingers or the back of a spoon. Do not stir; this is a true dump cake.
Sprinkle the sweetened shredded coconut evenly over the dry cake mix, covering as much of the surface as you can. This will toast up as it cooks and give you that pretty, golden crust.
Place a clean kitchen towel or a couple of layers of paper towels over the top of the slow cooker crock, then set the lid on top of the towel. This helps catch extra moisture so the topping bakes up instead of getting soggy.
Cook on HIGH for 2 1/2 to 3 1/2 hours, or on LOW for 4 to 5 hours, until the strawberry filling is bubbly around the edges and the cake mix on top is mostly set and golden brown, with the coconut lightly toasted. Every slow cooker runs a little different, so start checking near the earlier time.
Once done, turn off the slow cooker and let the cake sit, uncovered, for about 15 minutes. This rest time helps the filling thicken slightly while keeping everything gooey and spoonable.
To serve, scoop the warm pink drink dump cake straight from the slow cooker into bowls, making sure you dig down to get both the pastel pink strawberry filling and the golden cake and toasted coconut topping in each portion.
Variations & Tips
To lean even closer to the famous pink drink flavor, you can stir 1 teaspoon of vanilla extract into the strawberry pie filling before adding the coconut milk, or swap the plain coconut milk beverage for a vanilla-flavored coconut coffee creamer. If your family prefers a lighter dessert, use a reduced-sugar strawberry pie filling and a sugar-free cake mix, and choose a light coconut milk beverage; just know the texture may be a bit less rich. For extra fruit, scatter 1 to 1 1/2 cups of sliced fresh strawberries over the pie filling before you add the cake mix. If you enjoy a little tang, a handful of raspberries mixed in with the strawberries gives a pretty, deeper pink color. You can also use a strawberry cake mix instead of white for a bolder pink top, or a coconut cake mix if you want even more coconut flavor. For a crisper topping, remove the slow cooker insert when it’s done and place it (if it’s oven-safe; check your manufacturer’s instructions) under the broiler for 2 to 3 minutes to further toast the coconut—watch very closely so it doesn’t burn. Food safety tips: Keep all dairy or coconut milk products refrigerated until you’re ready to assemble the dessert, and don’t leave the finished cake sitting at room temperature for more than 2 hours; refrigerate leftovers in a covered container once cooled. Reheat individual portions gently in the microwave until steaming hot before serving. Always use clean utensils and a clean slow cooker, and avoid lifting the lid too often while cooking so the dessert reaches a safe, hot temperature throughout.
