Description
Indulge in the tropical delight of Pina Colada Cake Trifle, a refreshing dessert that captures the essence of summer in every bite. This layered treat combines fluffy vanilla cake, luscious no-bake cheesecake filling, and juicy pineapple, all topped with toasted coconut and cherries for an eye-catching presentation. Perfect for picnics, barbecues, or any festive gathering, this trifle is not only easy to assemble but also a guaranteed crowd-pleaser. With its vibrant flavors and stunning visuals, the Pina Colada Cake Trifle will impress your guests while satisfying your sweet tooth.
Ingredients
Scale
- 1 vanilla cake mix
- 1 – 20 ounce can crushed pineapple
- 1 – 8 ounce package cream cheese
- 1 – 3.4 ounce box instant vanilla pudding
- 1 cup milk
- 2 – 10 ounce jars maraschino cherries
- 1 – 8 ounce Cool Whip
- 1 1/4 cups shredded coconut
Instructions
- Preheat oven to 350°F. Prepare vanilla cake mix using drained pineapple juice instead of water or milk. Bake in a greased 9×13 inch pan.
- Allow cake to cool completely before cutting into 1-inch cubes.
- In a mixing bowl, beat cream cheese until smooth. In another bowl, whisk instant pudding mix with milk until thickened. Combine both mixtures with rum and coconut extracts, then fold in shredded coconut and Cool Whip.
- In a large trifle dish or serving bowl, layer half of the cake cubes, pineapple, cherry halves, and cream cheese mixture. Repeat layers.
- Top with toasted coconut and garnish with reserved cherries. Refrigerate until ready to serve.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: Approximately 1/10th of trifle (150g)
- Calories: 350
- Sugar: 28g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 30mg