This slow cooker 3-ingredient piña colada dump cake is the kind of easy summer dessert that feels almost too simple to be this good. It has that sunny pineapple-coconut flavor everyone recognizes from the classic tropical drink, but in a warm, scoopable dessert with a buttery cake topping that practically makes itself. I love recipes like this for cookouts and holiday weekends because you can throw everything in the slow cooker, get on with the rest of the day, and still show up with something that disappears fast.
Serve it warm straight from the slow cooker with vanilla ice cream, whipped cream, or even a spoonful of toasted coconut on top. For a summer party spread, it fits right in next to grilled burgers, barbecue chicken, fresh fruit salad, and iced tea or lemonade. If you want to lean into the tropical flavor, pair it with maraschino cherries or a little lime zest for a bright finish.
Slow Cooker 3-Ingredient Piña Colada Dump Cake
Servings: 8
Ingredients
1 box yellow cake mix
1 can (20 ounces) crushed pineapple in juice, undrained
1 can (13.5 ounces) coconut milk
Directions
1. Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick spray or a thin layer of butter to help prevent sticking.
2. Pour the undrained crushed pineapple into the slow cooker, then spread it into an even layer.
3. Pour the coconut milk evenly over the pineapple, then sprinkle the dry yellow cake mix over the top in an even layer. Do not stir.
4. Cover and cook on high for 2 to 2 1/2 hours, or on low for 4 hours, until the top looks set and golden around the edges and the fruit is hot and bubbling underneath.
5. Let the dump cake rest for 10 to 15 minutes before scooping and serving warm.
Variations & Tips
Make it richer: If you want a more decadent texture, drizzle 4 tablespoons of melted butter over the cake mix before cooking. It is no longer a strict 3-ingredient version, but it gives the topping a deeper golden finish.
Use pineapple tidbits: Crushed pineapple gives the softest, most spoonable filling, but pineapple tidbits work too if you like a little more texture. Just make sure to keep the juice in the can so the cake has enough moisture.
Add a topping bar: For parties, set out whipped cream, toasted coconut, chopped nuts, and maraschino cherries so everyone can build their own bowl. This is especially fun for summer cookouts and makes the dessert feel a little more festive.
Watch your slow cooker hot spots: Every slow cooker runs a little differently, so start checking near the earlier end of the cooking range. If the edges are browning quickly, switch to warm once the center is set and bubbling.
Prep ahead: This dessert is best served warm, but you can measure everything ahead of time and keep the cans and cake mix ready to go. When you are juggling a busy holiday menu, having one dessert that basically assembles in five minutes is a lifesaver.