When making a fruit cocktail dump cake, you need one 16-ounce can of fruit cocktail, one 7.5-ounce can of pineapple, 1 cup of coconut, 1 cup of chopped nuts, one 18.5-ounce package of dry yellow cake mix and one and a half sticks of melted butter.
To start, preheat the oven to 350 degrees Fahrenheit. In addition to the cake's ingredients, a 3/4 measuring cup and 9-by-13 sized cake pan are needed.
Drain the fruit cocktail and pineapple juices into the measuring cup. Add enough water to the fruit juices to make 3/4 cup. Set the juice mixture aside.
Next, add the fruit to the bottom of the cake pan. The pineapple can be in tidbits or crushed. Follow the fruit with the coconut and nuts. Make sure all three ingredients are evenly spread over the bottom of the pan.
Next, add the dry yellow cake mix on top of the fruit, coconut and nuts. Drizzle the melted butter evenly on top of the dry cake mix. Finally, sprinkle the reserved juice over the cake mix and butter.
Bake in the preheated oven for 40 minutes. Serve the fruit cocktail dump cake warm with whipped cream or vanilla ice cream.