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Cherry Pineapple Cabana Dump Cake

Cherry Pineapple Cabana Dump Cake

  • Ready In

Lucky Leaf

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

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet


  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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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

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!!