Hawaiian Dump Cake

Hawaiian Dump Cake Recipe

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Sonja Montgomery


This is a receipe my mother-in-law gave me 22 years ago. She told me just to dump all the ingredients together and bake it. After visiting Hawaii, we topped it with coconut and to give it a bit more zest, I'm using sour cherries as well. So here is my version. :)

★★★★★ 3 votes
15 Min
45 Min


1 20 oz can(s)
cherry pie filling
1 20 oz can(s)
sour cherries, drain
1 20 oz can(s)
crushed pineapples, don't drain
1 box
yellow cake mix, break up big clumps
1 stick
butter, cut into small pieces
3/4 c
pecans, chopped
3 1/2 oz
coconut flakes

How to Make Hawaiian Dump Cake


  • 1Preheat oven to 350 degrees
  • 2In a lasagna-sized pan (or 13x9 inch rectangular baking dish) evenly layer all the ingredients in the order listed above. (There is no need to grease the pan)
  • 3Bake at 350 degrees for 45 minutes (coconut should be nice and brown). Cool on wire racks and serve either slightly warm or cool.
  • 4Store in refridgerator and microwave individual leftover servings for about 1 minute.

Printable Recipe Card

About Hawaiian Dump Cake

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy