Dole Pineapple Rum Dump Cake on gold plate against yellow backdrop (photo by Stephanie Mauric)
Food + Drink

How to Make Dole Pineapple Rum Dump Cake

Using spirits in the kitchen is a fun way to spruce up recipes and introduce exciting flavors. Now Dole has shared a delightfully easy recipe for a pineapple rum cake.

March/April 2024
BY Nick Dekker | Photo by Stephanie Mauric

Dole Pineapple Rum Dump Cake
Recipe courtesy of Dole

INGREDIENTS
1 20-oz. can Dole Crushed Pineapple
1 20-oz. can Dole Pineapple Tidbits
1 cup coconut rum
1 box two-layer white cake mix
1/2 cup butter, cut into small cubes

DIRECTIONS
Preheat oven to 350°F. Dump pineapple and rum into a greased 9 x 13-inch baking pan. Sprinkle dry cake mix over pineapple mixture. Stir mixture well. Top mixture evenly with cubes of butter. Bake for 50 minutes or until golden brown and a wooden pick inserted into the center comes out clean.

Proof Magazine is for Ohio spirit lovers. It is produced by Great Lakes Publishing three times a year. Don’t miss an issue by subscribing to Ohio Magazine. View a digital version of the Proof Magazine Spring 2024 edition here.

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