Pina Colada Trifle

Name: Pina Colada Trifle
Prep time: 45 min
Cook time: 28 min
Total time: 1 h 13 min
Yield: 1
Cuisine: American
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 1/4 cups shredded coconut, divided; 1/2 teaspoon rum extract; 1/2 teaspoon coconut extract; 1 - 8 ounce Cool Whip, thawed and divided

Modified: May 19, 2026 · Published: Jun 1, 2015 by Jocelyn · This post may contain affiliate links · 43 Comments

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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.

A large clear bowl filled with a pina colada trifle and topped with cherries.

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Why You'll Love This Pina Colada Cake Trifle
Ingredients Needed
Recipe Variations
How To Make A Pina Colada Trifle
BruCrew Tips
Storage Recommendations
More Pina Colada Dessert Recipes
Recipe

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.

Bowls of cake, cherries, pineapple, and cheesecake filling on a board.

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

Close up of the layers in a pina colada trifle dessert.

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.

A pineapple and coconut trifle layered in a clear bowl.

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.

More Pina Colada Dessert Recipes

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