This Pina Colada Cake Trifle is perfect to make and serve at summer picnics and barbecues. Layers of cake, fruit, and no bake cheesecake makes a dessert that will wow everyone.
1 vanilla cake mix
1 – 20 ounce can crushed pineapple
2 – 10 ounce jar maraschino cherries, with stems
1 – 8 ounce package cream cheese, softened
1 – 3.4 ounce box instant vanilla pudding
1 cup milk
1 1/4 cups shredded coconut, divided
1/2 teaspoon rum extract
1/2 teaspoon coconut extract
1 – 8 ounce Cool Whip, thawed and divided
Preheat the oven to 350 degrees.
Take 1/4 cup of the shredded coconut and place on a baking sheet. Bake for 5-8 minutes, stirring
often. Watch the coconut in the oven and remove it when it starts to brown. Let cool.
Drain the pineapple and save the juice. Use the juice in place of the liquid when you make the cake
batter. Bake in a greased 9×13 pan, according to the package directions.
Remove and let the cake cool completely. Cut into 1 inch cubes.
Beat the cream cheese until creamy. Set aside.
Whisk the pudding into the milk until it thickens. Slowly add the pudding and extracts to the cream
cheese, beating until creamy. Stir in 1 cup of coconut and 1 cup of Cool Whip.
Drain the cherries and set aside 10 cherries. Cut the rest of the cherries in half and pat dry.
Place half the cake cubes in a large bowl. Top with half of the drained pineapple and half the
cherries. Spread half of the cheesecake layer over the fruit gently. Repeat the layers.
Sprinkle the top with the toasted coconut. Swirl on the remaining Cool Whip and garnish with the
reserved cherries. Keep refrigerated until you serve it.