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