Cherry Pineapple Cabana Dump Cake

Cherry Pineapple Cabana Dump Cake

10 Reviews 3 Pics
  • Ready In

    50 m
Recipe by  Lucky Leaf

“Shredded coconut and macadamia nuts give this surprisingly simple cherry pineapple cake a delicious island flavor.”

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Adjust Servings

Original recipe yields 12 servings



  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 13x9-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.
  3. Pour the melted butter or margarine over the top, covering evenly. Top with the coconut and nuts.
  4. Bake for 50 to 60 minutes or until brown on top and bubbly.
  5. Let cool 30 minutes. Serve warm or cooled.

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Reviews (10)

Rate This Recipe


I made this for a Thanksgiving potluck. The macadamias and coconut on top did burn. If I made this again I would add both ingredients to the top at the end of the cooking time.



This is close to a family recipe from my dads side of the family, never added the nuts or the coconut to it. but found that it is good both ways

Michelle Nelson

Michelle Nelson

this is one of my FAVORITES! I've been making this for years and wanted to make sure it was posted!! I use mixed nut. I've not had them burn. I have not tried coconut, but I'm excited to try! This is so easy and tastes GREAT, if your reading this recipe, you must try it!!

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Amount Per Serving (12 total)

  • Calories
  • 557 cal
  • 28%
  • Fat
  • 33.4 g
  • 51%
  • Carbs
  • 63.8 g
  • 21%
  • Protein
  • 3.6 g
  • 7%
  • Cholesterol
  • 42 mg
  • 14%
  • Sodium
  • 469 mg
  • 19%

Based on a 2,000 calorie diet



previous recipe:

Sweet Vanilla Cherry Cake


next recipe:

Cherry Vanilla Crush Cake