Description
A delightful and refreshing Tropical Piña Colada Cake Trifle that combines layers of cake, pudding, pineapple, and coconut for a tropical treat.
Ingredients
Scale
- 1 box yellow or white cake mix (plus ingredients on box)
- 2 (3.4 oz) boxes instant vanilla pudding mix
- 4 cups cold milk
- 1 can (20 oz) crushed pineapple, drained
- 2 cups pineapple chunks (fresh or canned)
- 1 cup sweetened shredded coconut, toasted
- 1 (8 oz) tub whipped topping (or 2 cups homemade whipped cream)
- 1 cup maraschino cherries, drained
- 2 tbsp coconut rum (optional, for adult version)
Instructions
- Prepare cake mix according to package directions.
- Bake in a 9×13-inch pan.
- Let cool completely, then cut into 1-inch cubes.
- In a large bowl, whisk together pudding mix and cold milk until thickened.
- For an adult twist, stir in 2 tbsp coconut rum.
- Spread shredded coconut on a baking sheet and toast at 350°F (175°C) for 5–7 minutes, stirring occasionally, until golden brown.
- In a large trifle dish, layer the ingredients: cake cubes, pudding, pineapple chunks, maraschino cherries, and toasted coconut.
- Repeat layers until the dish is filled.
- Spread whipped topping over the final layer and garnish with toasted coconut and maraschino cherries.
- Refrigerate for at least 1–2 hours before serving.
- Serve chilled for the best tropical flavor.
Notes
- For a non-alcoholic version, omit the coconut rum.
- Make sure to drain the crushed pineapple well to avoid excess moisture.
- This trifle can be made a day in advance for convenience.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: Tropical
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg