Mimi'S Southern Dump Cake
A rich, moist dump cake featuring bananas, coconut, pineapple, and warm spices, perfect for comfort desserts and family gatherings with a tropical twist.
Ingredients
Instructions
- Put all ingredients in a bowl and mix by hand.
- Pour the mixture into a greased and floured tube pan.
- Bake at 350°F (175°C) for 1 hour and 20 minutes, or longer if needed.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you want to reduce the oil, you can substitute half of it with unsweetened applesauce. Mixing by hand helps preserve the texture, but be careful not to overmix. Adding shredded coconut can enhance the tropical flavor. For a nut-free version, you can omit the pecans or replace them with sunflower seeds.
Serving Suggestions
Serve Mimi's Southern Dump Cake warm or at room temperature, topped with whipped cream or vanilla ice cream for a delightful dessert experience. It pairs beautifully with Gladys Peterson's Cookies for a fun dessert spread. Fresh fruit or a light salad can complement the sweetness if serving for brunch or a special occasion.
Storage & Reheating
To store leftovers, place the cooled cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate it for up to a week. To reheat, slice individual pieces and warm them in the microwave for about 15-20 seconds or enjoy cold as a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Mimi'S Southern Dump Cake contains roughly 2979 calories, with 27g protein, 213g carbohydrates, and 233g fat. It is an excellent source of dietary fiber (78% of the Daily Value), iron (64% of the Daily Value), and vitamin C (62% of the Daily Value), and a good source of calcium. It also contributes 22g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can substitute fresh pineapple for the canned version. Just make sure to finely chop the fresh pineapple and adjust the moisture as needed, since fresh pineapple may contain less juice. It will add a fresher flavor to the cake.
What can I do if the cake is too dry?
If you find the cake is too dry after baking, consider adding a simple syrup made from equal parts sugar and water to moisten it. Drizzle the syrup over the cake while it’s still warm. Additionally, ensure you are measuring your flour correctly, as too much flour can lead to a dry texture.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just store it in an airtight container at room temperature. If you need to prepare it even earlier, you can freeze it; just make sure it's wrapped well to prevent freezer burn. Thaw it overnight in the refrigerator before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).