Description
Indulge in the tropical flavors of summer with our Pina Colada Cake Trifle. This stunning dessert features layers of fluffy vanilla cake, creamy no-bake cheesecake, and juicy fruits, all topped with toasted coconut and maraschino cherries.
Ingredients
Scale
- 1 vanilla cake mix
- 1 can (20 oz) crushed pineapple
- 8 oz cream cheese (softened)
- 1 box (3.4 oz) instant vanilla pudding
- 1 cup milk
- 1/2 tsp rum extract
- 1/2 tsp coconut extract
- 1 1/4 cups shredded coconut (divided)
- Maraschino cherries (for garnish)
- 8 oz Cool Whip (thawed, divided)
Instructions
- Preheat oven to 350°F.
- Toast 1/4 cup shredded coconut on a baking sheet for 5-8 minutes until golden brown; set aside.
- Drain crushed pineapple and use juice in the cake batter; prepare cake mix as directed and bake in a greased pan. Once cooled, cut into cubes.
- Beat cream cheese until smooth; whisk together pudding mix and milk, then combine with cream cheese, adding extracts and folding in coconut and Cool Whip.
- In a trifle dish, layer half of the cake cubes, followed by half of the pineapple and cherries, then half of the cheesecake mixture. Repeat layers.
- Top with toasted coconut, additional Cool Whip, and whole cherries before chilling.
Notes
- Perfect for picnics and barbecues.
- Visually appealing and easy to prepare.
- Impress your guests without spending hours in the kitchen.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Pina Colada Cake Trifle, dessert, summer dessert, trifle, no-bake cheesecake