Aloha Cake (Auntie's)

This Hawaiian-style dump cake lives up to the name: cherry pie filling, undrained crushed pineapple, dry yellow cake mix, coconut, chopped macadamia nuts, and melted butter go into the pan in that exact order. No mixing. No bowls. Just layers.

The fruit juices from the pineapple and cherry filling bubble up through the dry cake mix as it bakes, creating pockets of moist, fruity cake surrounded by crispy, buttery edges. The macadamia nuts toast in that melted butter on top, getting golden and crunchy while the coconut turns into a fragrant, caramelized crust.

The “do not mix” instruction is serious. Stirring turns this into a mushy, even-textured cake. Keeping the layers separate is what creates the contrast between gooey fruit pockets and crisp, crumbly topping that makes dump cakes so satisfying.

Chef Tips

• Spread each layer evenly before adding the next. Clumps of dry cake mix that don’t get any moisture will stay powdery.
• Drizzle the melted butter in a grid pattern rather than pouring it all in one spot. Every inch of the top layer needs some butter to crisp up properly.
• Don’t drain the pineapple. That juice is doing the work of eggs and liquid in a traditional cake. Without it, you get dry spots.
• Cool at least 15 minutes before serving. Straight from the oven, the fruit layer is lava-hot.

Variations

• Tropical twist: Swap cherry filling for mango chunks and add a squeeze of lime over the top before baking.
• Budget-friendly: Replace macadamia nuts with chopped walnuts or pecans. Still crunchy, a fraction of the price.