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Tuesday, September 1, 2015

Pineapple-Coconut Dump Cake

Pineapple-Coconut Dump Cake

This tropical cake will have you dreaming of a hot summer day at the beach!

Ingredients:
20      oz. canned pineapple rings in heavy syrup
1        box (15.25 oz.) Betty Crocker™ SuperMoist™ Cake Mix, lemon flavor
1        cup coconut, sweetened and shredded
1/2     cup butter, melted
1        cup Yoplait® Original 99% Fat Free Piña Colada Yogurt
         Canned pineapple chunks (optional, for garnish if desired)
Directions:
  • Preheat oven to 350ºF.
  • Drain the pineapple rings and reserve the liquid. Arrange the pineapple rings in a single layer in a 9x13 baking dish. Pour the liquid from the can over the rings.
  • Stir together the dry cake mix and shredded coconut. Sprinkle evenly over the pineapple rings.
  • Melt the butter and drizzle over the cake mix, being careful to cover as much of the cake mix with butter as possible.
  • Bake for 40 minutes or until golden and cooked through.
  • Serve with dollops of piña colada-flavored yogurt for extra zing, and garnish with extra pineapple chunks if desired.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
  • Prep Time 5 min
  • Total Time 45 min
  • Servings 12
Source:   tablespoon.com

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