This easy Pina Colada Trifle has pineapple cake, coconut cheesecake, and fruit layered in a clear bowl. Cool Whip swirls and maraschino cherries add a beautiful and delicious finish to the top. It's a fun twist on the tropical drink and so much easier to make than it looks.
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A few years back, I got hooked on making parfaits and trifles. I bought a clear trifle bowl and started dreaming up flavor combos to layer inside it.
One of the first ones I made was this pina colada cake trifle. It turned out so pretty that I make it every summer now. The layers of cake, cheesecake pudding, and fruit get rave reviews every time!
The best part is that this pineapple coconut trifle uses a cake mix as a shortcut, making it easier than it looks. No fancy baking skills are required to make a stunning dessert. One bite, and you will feel like you are sitting on a tropical beach somewhere.
Why You'll Love This Pina Colada Cake Trifle
- The wow factor! The beautiful layers of cake, fruit, and filling through the clear bowl make this the most stunning dessert on the table. It's always the first thing to disappear.
- All the tropical pina colada flavors in one bowl. Coconut, pineapple, and cherries make every single bite taste like a little tropical getaway.
- Easy cake mix hack. Using pineapple juice in the batter adds a little more tropical flavor to the dessert.
- Easy to make ahead. Bake the cake and make the filling the day before, so all you have to do is assemble everything on party day.
- Feeds a crowd. This sweet treat is huge and always a hit at summer parties and picnics.
Ingredients Needed
This pina colada trifle recipe comes together with simple ingredients and a few fun tropical flavors. Scroll down to the recipe card for the exact amounts.
- Vanilla Cake Mix: I like to use pineapple juice in place of some of the water to add a tropical flavor.
- Crushed Pineapple: Save the pineapple juice for the cake mix, then layer the drained pineapple throughout the dessert.
- Cream Cheese: Set the block of cream cheese out ahead of time to soften, so the filling comes together smoothly.
- Instant Vanilla Pudding Mix: Mix it with milk, then beat it into cream cheese. It makes a thick, creamy filling that holds its shape in layers.
- Milk: For the creamiest texture, use whole or 2% milk.
- Rum Extract: Gives the filling that classic pina colada flavor without any actual alcohol. A little goes a long way!
- Coconut Extract: Paired with the rum flavoring to create a sweet tropical flavor throughout the dessert.
- Shredded Coconut: You will use some of the sweetened coconut in the cream cheese mixture, then toast the rest for the topping. Check out this guide on toasted coconut for all the tips and tricks.
- Cool Whip: Used to make the filling light and fluffy and to decorate the top. You can also use 3 cups of homemade whipped cream instead of the store-bought fluff.
- Maraschino Cherries: Adds a pop of color in the layers. Save a few whole cherries with stems for the topping. Pat them dry before using so they do not add extra moisture to the layers.
Recipe Variations
- Add a whipped cream layer. Add an extra layer of Cool Whip between the cream cheese mixture and the fruit for an even lighter, fluffier dessert.
- Use fresh pineapple chunks or bits. Swap the canned fruit for fresh, chopped pineapple for an even brighter flavor throughout the layers.
- Don't like rum flavorings? Simply leave out the rum extract or swap it for coconut or vanilla extract.
- Skip the cream cheese. Double the pudding mixture for a lighter and creamier filling.
- Make little individual serving sizes. Divide the layers into small mason jars or cups for easy serving at parties.
How To Make A Pina Colada Trifle
This pineapple trifle looks incredibly impressive, but it actually comes together in just a few simple steps
- Prep the fruit. Drain the crushed pineapple and save the juice. Drain and rinse the cherries in a colander. Set aside 10 whole cherries with stems. Halve the remaining cherries and pat dry with paper towels.
- Bake the cake. Use the pineapple juice in place of the water called for in the directions. Bake in a greased 9x13 pan, then cool completely before cutting into 1-inch cubes.
- Make the coconut filling. Whisk the instant pudding mix and milk in a large bowl until it starts to thicken. Set it aside. Beat the cream cheese in a separate bowl until smooth and creamy. Slowly add the pudding and extracts while mixing. Next, very gently fold in the shredded coconut and whipped topping.
- Assemble the trifle. Place half of the cake cubes in the bottom of the trifle bowl. Spoon half the drained pineapple and dry cherries over the cake. Spoon half the cheesecake filling over the fruit and spread it out gently. Repeat all the layers one more time. Cover tightly and chill.
- Decorate the top. Use a piping bag fitted with a 1M icing tip to add swirls of Cool Whip around the edge of the bowl. Add toasted coconut to the center, then place cherries on the swirls.
BruCrew Tips
- Drain and dry the fruit well. Too much moisture from the pineapple and cherries will make the cake soggy. Drain them well, then pat them dry with paper towels before adding to the bowl.
- Cut the cake into even cubes. One-inch cubes are the perfect size for a trifle dessert. It keeps the layers visible through the sides of the bowl.
- Use a large trifle bowl. The clear sides let the layers show through, making the dessert look as stunning as it tastes. It needs to hold at least 4-5 quarts for this recipe. The Anchor Hocking bowl is a great option.
- Add the extra toppings. Sure, the sides look amazing, but adding the extra swirls and cherries on top really makes the whole thing look impressive.
- Make it ahead of time. This dessert holds up well if you need to make it a day ahead. Just add the finishing touches right before serving.
Storage Recommendations
Cover the trifle dish tightly with plastic wrap and refrigerate for 1-2 days. The cake layers will start to soften the longer they sit, but the flavors really blend together as they chill.
Need to make this pina colada dessert ahead of time? Bake the cake and make the filling the day before. Cover each tightly, then refrigerate the filling. Assemble everything the morning of your event. Wait to add the whipped cream swirls and cherries until right before serving for the prettiest presentation.
I do not recommend freezing this trifle as the layers do not hold up well after thawing.
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Recipe
Pina Colada Trifle
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.
Ingredients
- 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 ¼ cups shredded coconut, divided
- ½ teaspoon rum extract
- ½ teaspoon coconut extract
- 1 - 8 ounce Cool Whip, thawed and divided
Instructions
- Preheat the oven to 350°F.
- Take ¼ cup of the shredded coconut and place it on a baking sheet. Bake for 4-5 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. Drain the cherries, then set aside 10. Cut the remaining cherries in half and pat dry.
- Make the cake batter according to the package directions for a 9x13 cake. Use the pineapple juice in place of the liquid. Spread the batter in a greased 9x13 pan.
- Bake the cake, then let it cool completely. Cut it into 1-inch cubes.
- Beat the softened cream cheese in a large bowl until creamy. Set aside. Whisk the pudding and milk until it thickens. Slowly add the pudding and extracts to the cream cheese, beating until creamy.
- Gently stir 1 cup shredded coconut and 1 cup Cool Whip into the cheesecake filling.
- Place half the cake cubes in a large bowl. Top with half of the drained pineapple and half the cherries. Gently spread half of the cheesecake layer over the fruit. Repeat the layers one more time. Cover and refrigerate.
- Right before serving, sprinkle the top with the toasted coconut. Use a piping bag fitted with a 1M icing tip to add swirls of Cool Whip around the edges, then top with the reserved cherries.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 343Total Fat: 12gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 324mgCarbohydrates: 57gFiber: 2gSugar: 40gProtein: 3g
Cheryl Bedra says
Can you make this the day before ?
Jocelyn says
You could it make it a little bit ahead of time, and it will be ok. I would actually recommend making the cake and filling the day before and then assembling it in the morning for best results though.
Rocco says
Too much cake and not enough filling. Found it dry. Lacking flavour as well. I would have increased the filling by one and a half and incorporated the pineapple into the cream cheese mixture and layered it with cool whip/frozen pina colada mix alternately.
Allison says
I have been making this trifle for over 40 years!!! My daughter requests this for her birthday cake every year. I don't use the rum flavoring and I add pecans on top. It is so good!!
Kristen D. says
Can't wait to make this for Easter! What did you make the swirly things with on the top garnish? Fabulous! Just fabulous!!!
Jocelyn says
I used a piping bag and icing tip 1M to create the swirls with Cool Whip. I hope you enjoy the trifle!!!
ernest says
Can I substitute the cream cheese for something else? Thank you for the great picture of that fab trifle.
Jocelyn says
You could leave out the cream cheese and double the pudding, milk, and Cool Whip, so that you have enough to spread between the layers of cake. I hope you enjoy the trifle!
Jacqui says
I am planning on make this recipe this weekend for a Hawaiian themed party. However, I do not have coconut or rum extracts and I'm not sure where to purchase these. Is there anything I can use to substitute?
Jocelyn says
You can use vanilla extract if you have that, although it will change the taste slightly. You can buy coconut and rum extract at any grocery store or Walmart in the baking aisle.
Sarah @ Sugar Bananas says
Jocelyn, this is beautiful! It looks like it belongs in a magazine. Good luck with the new software. I know that's frustrating. At least you have a delicious trifle to help you through the learning curve. Hehe. Happy Summer to you!
Jocelyn says
Thank you Sarah! I'm going to need a few more trifles as I learn I think. My brain hates new things like this!!!
Kristi @ Inspiration Kitchen says
This looks ssssoooo good Jocelyn! I love me a good trifle and I'm just wanting to do a face plant in this! LOL! Pinned.