This slow cooker 3-ingredient piña colada dump cake is the kind of easy dessert that feels a little special without making a mess of the kitchen. It brings together the sunny flavors of pineapple and coconut with a buttery cake topping, all right in the slow cooker, so it is perfect for hot-weather gatherings, potlucks, or those nights when you want something sweet without turning on the oven. The flavor is inspired by the classic tropical piña colada, but in cozy scoopable dessert form.
Serve this warm in bowls with a scoop of vanilla ice cream or coconut ice cream for a simple treat that tastes like vacation. If you are setting it out for company, a dollop of whipped cream and a sprinkle of toasted coconut on top make it feel extra pretty, and fresh pineapple on the side is a lovely match too.
Slow Cooker 3-Ingredient Piña Colada Dump Cake
Servings: 8
Ingredients
1 box yellow cake mix, about 15.25 ounces
2 cans crushed pineapple in juice, 20 ounces each
1 can coconut milk, 13.5 ounces
Directions
1. Lightly grease the inside of a 5- to 6-quart slow cooker. Pour both cans of crushed pineapple with all the juice into the slow cooker and spread it into an even layer.
2. Pour the coconut milk evenly over the pineapple. Sprinkle the dry cake mix evenly over the top, covering the fruit as much as possible. Do not stir.
3. Cover and cook on high for 2 to 2 1/2 hours or on low for 4 to 5 hours, until the top looks set and golden around the edges and the fruit is bubbling underneath.
4. Turn off the slow cooker and let the dump cake rest uncovered for about 15 minutes so it can thicken slightly. Scoop into bowls and serve warm.
Variations & Tips
For a toastier top: If your slow cooker tends to leave the top very pale, lay a clean kitchen towel under the lid during the last 30 minutes of cooking to catch extra moisture. Just make sure the towel stays clear of the heating base.
For picky eaters: If your family likes smoother textures, use finely crushed pineapple so the filling feels more like a soft fruit pudding under the cake layer.
For extra coconut flavor: Sprinkle a little toasted coconut on each serving right before serving. It adds a nice bit of texture and makes the tropical flavor stand out even more.
For easy serving: This dessert is meant to be spooned, not sliced. Letting it rest after cooking helps the juices settle so each scoop holds together a little better.
For a richer dessert: Serve it with whipped cream, vanilla ice cream, or even a spoonful of thick Greek yogurt if you want a sweet-tart contrast to the pineapple.