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. Perfect for picnics and barbecues, this trifle is not only visually appealing but also incredibly easy to prepare. Impress your guests without spending hours in the kitchen—simply assemble and chill before serving!
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.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1/12 of trifle (approximately 150g)
- Calories: 290
- Sugar: 28g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg