Tropical Crockpot Mango Coconut Macadamia Dump Cake Tips, FAQ & printable recipe

Tips for success

For the best texture, use a 6-quart slow cooker so the ingredients have enough room to cook evenly. If your slow cooker is smaller, reduce the recipe by half.

If you prefer a more intense coconut flavor, toast the shredded coconut in a dry skillet for 2-3 minutes before adding it to the slow cooker. This extra step deepens the nutty, toasty notes.

When serving, use a large spoon to scoop from the bottom to get all the layers – the jammy mango, the tender cake, and the crunchy topping.

If you have leftovers, store them in an airtight container in the fridge for up to 4 days. To reheat, microwave individual portions for 30-45 seconds or warm in a 350°F (175°C) oven for 10 minutes.

Variations

• Pineapple Coconut: Replace 2 cups of the mangoes with 2 cups of drained crushed pineapple. The pineapple adds a tangy sweetness that pairs beautifully with the coconut and macadamias.
• Spiced Rum: Stir 2 tablespoons of spiced rum into the melted butter before drizzling. The rum adds a warm, boozy depth that complements the tropical flavors.
• Banana Macadamia: Swap the mangoes for 4 ripe bananas, sliced into 1/2-inch rounds. The bananas become soft and custardy, and the macadamias add a buttery crunch.
• Citrus Burst: Add the zest of one lime and one orange to the cake mix before sprinkling. The citrus oils brighten the dessert and cut through the richness.

Storage and make-ahead

Fridge

Store in an airtight container in the fridge for up to 4 days. The topping will soften, but the flavor stays great.

Freezer

Freeze the baked dump cake in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or oven.

Reheat

Reheat individual portions in the microwave for 30 seconds or in a 350°F (175°C) oven for 10 minutes. Add a fresh scoop of ice cream after reheating.

Store leftover dump cake in an airtight container in the refrigerator for up to 4 days. The topping will soften slightly, but the flavor will still be delicious.

To reheat, microwave individual portions for 30 seconds or warm in a 350°F (175°C) oven for 10 minutes. The cake can also be enjoyed cold, straight from the fridge, like a fruit crumble.

You can assemble the dump cake up to 24 hours in advance. Layer the mangoes, cake mix, coconut, and macadamias in the slow cooker insert, cover, and refrigerate. When ready to cook, drizzle the melted butter over the top and cook as directed. If cooking from cold, you may need to add 15-20 minutes to the cooking time.

Serving ideas

Serve the dump cake warm, straight from the slow cooker, for the best texture and flavor. A scoop of coconut cream ice cream is the classic pairing, but vanilla bean ice cream or a dollop of whipped cream also work beautifully.

The cold, creamy ice cream contrasts with the warm, jammy cake, creating a heavenly combination.

For a more elegant presentation, serve individual portions in small bowls or coconut shells. Sprinkle each serving with fresh lime zest or a few extra toasted coconut flakes. If you're hosting a party, set up a topping bar with extra ice cream, toasted nuts, and lime wedges so guests can customize their bowls.

Frequently asked questions

Recipe card

Tropical Crockpot Mango Coconut Macadamia Dump Cake

Prep 10 minCook 2 h 30 minTotal 2 h 40 minServes 8

Ingredients

• 5 cups ripe diced champagne mangoes
• 1 box coconut cake mix (about 15.25 oz)
• 1 cup shredded sweetened coconut
• 3/4 cup roasted macadamia nuts
• 1 stick unsalted butter, melted
• coconut cream ice cream, for serving
• lime zest, for serving

Instructions

1. Place the diced mangoes in an even layer in the bottom of a 6-quart slow cooker. Spread them out so they cover the entire bottom, creating a jammy base as they cook.
2. Evenly sprinkle the coconut cake mix over the mangoes, followed by the shredded coconut and the roasted macadamia nuts. Do not stir. This layering creates the golden crust as it bakes.
3. Drizzle the melted butter evenly over the entire surface of the cake mix. Some dry spots are fine; the butter will help the topping crisp up as it cooks.
4. Cover the slow cooker and cook on HIGH for 2 1/2 hours, without opening the lid during the first 2 hours. The cake is done when the top is golden and the edges are bubbling with jammy mango syrup.
5. Spoon the warm dump cake into bowls or coconut shell bowls. Top each serving with a scoop of coconut cream ice cream and a sprinkle of lime zest. Serve immediately.

Contains: gluten, milk, tree nuts, sulfites

Estimated nutrition per serving

Calories

480

Protein

4 g

Carbohydrates

68 g

Fat

23 g

Automatic estimate from the ingredient list, not laboratory-verified.