I just made 20 cakes for work, tomorrow.

Folks who know me know that I very rarely talk about my work. Although I really do like my job and have a fun time there, work is work and home is home. Being the often loud and opinionated person I can be, it’s just safer to keep the two lives separated.

That being said… once in a while something rather unique comes up and it’s fun to talk about it – like making 20 cakes.

We’re having a regional challenge this weekend to see which store can sell the most of a few certain products – and Pineapple Tidbits just happen to be one of them. The challenges are fun – the whole store gets involved and we get to be even zanier and crazier than we usually are. We have quite a few sample stations being set up around the store with lots of pretty unique pineapple concepts. Folks will be in costume – it’s a big Luau theme – and we have decorations and fun stuff happening everywhere.

The only thing missing will be Mai Tai’s and Blue Hawaii’s…

We came up with the dump cake as one of them – and then realized our little countertop oven just wasn’t going to be able to keep up with all the things we need to do – so off to home I went, armed with boxes of goodies to make them at home.

It’s great having double ovens. I had 8 cakes going at a time and had everything done in about three hours. It’s nice to know I can still play production baker now and again…

Dump cakes are not part of my normal repertoire – I’ve made them at work, before, but never at home. We came up with what we thought was a good recipe and when I started the first one, I realized we were being waaaay too generous with the pineapple and the coconut – it never would have worked in an 8×8 pan. A quick rewrite and the following is our soon-to-be-award-winning recipe!

Pineapple Dump Cake

One of the easiest desserts on the planet!

  • 1/2 bag Pineapple Tidbits (8 oz from a 16 oz bag)
  • 1/2 cup Unsweetened Coconut
  • 1 box Vanilla Cake Mix (1 layer cake mix)
  • 1/2 can Pineapple Juice (4 oz from an 8 oz can)
  • 1 stick butter, melted

Preheat oven to 350°. Spray an 8×8 pan with cooking spray.

Place 1/2 bag Pineapple Tidbits in bottom of pan.  Top with 1/2 cup shredded coconut. Sprinkle dry cake mix on top of pineapple/coconut.

Drizzle 1/2 can of pineapple juice over dry cake mix.

Next, drizzle melted butter on top.

Place in 350° oven and bake for 60 minutes.

Cool. Eat warm or at room temperature.

So go bake a cake, this weekend – but buy the ingredients from me. We want to win this!