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Pina Colada Dump Cake

  1. Preheat oven to 350°F.
  2. Melt 1 stick of butter in a microwave or kettle.
  3. Whisk in Texas Brew Pina Colada Coconut Cream or Baja Pina Colada Sauce and rum extract. Pour over the bottom of 13×9 baking dish.
  4. Add well drained pineapple to the pan and toss till covered.
  5. Spoon cake mix over all pineapple chunks covering evenly and completely.
  6. Sprinkle coconut on top of cake mix until completely covered.
  7. Cut remaining stick of butter into small pats/slices and place on top of coconut layer.
  8. Bake for 20 to 25 minutes, rotate and cover with aluminum foil to prevent over browning of the coconut.
  9. Bake for another 20 minutes.
  10. Remove from oven and cool till just warm.

Serve with whipped cream or ice-cream.

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