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Cherry Pineapple Cabana Cake (Dump Cake)

Cherry Pineapple Cabana Cake

Prep Time

Cook Time

1 hr



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  • 1 20-ounce can crushed pineapple in juice (do not drain)
  • 1 21-ounce can LUCKY LEAF® Regular, Premium, or Organic Cherry Fruit Filling or Topping
  • 1 18.25-ounce package yellow cake mix
  • 1 cup butter or margarine, melted
  • 1 7-ounce bag coconut, shredded
  • 1 cup macadamia nuts, chopped


Preheat oven to 350°F.
Lightly grease a 9x13-inch baking pan. In the prepared baking pan, layer undrained crushed pineapple, then Lucky Leaf Cherry Pie Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top.
Pour the melted butter or margarine over the top, covering evenly. Top with the coconut and nuts.
Bake for 50 to 60 minutes or until brown on top and bubbly.
Let cool 30 minutes. Serve warm or cooled.

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Simple and DELICIOUS!

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First making this and it was so easy and so delicious. This would be perfect for one of our family gatherings. Love the toasted coconut and I used pecans.

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Thanks for your question! We don’t recommend freezing the cake since we haven’t tested doing that.

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I have made this dessert twice. My family loves it. Does anyone know if this cake can be frozen?

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This is a recipe that my family voted on and they all agreed it should be on the top of the stack of others we found and have kept. All new recipes we come across if we think it sounds good we try it once and this one is a keeper.

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Made it this week and it was a HUGE hit with my friends! So easy - I'll definitely make again!

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This is an easy wonderful dessert for any occasion. I love it with macadamia and coconut and have also made it with pecans and coconut, as well as just with.blanched slivered almonds. I serve it warm with real whipped cream. For those who cannot have nuts, chocolate chips could be a sprinkled on top while Bali g.