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Decadent Piña Colada Truffles with pineapple and coconut in white chocolate coating.

Piña Colada Cake Trifle

A delightful and easy-to-make trifle that combines layers of cake, creamy pudding, crushed pineapple, and shredded coconut for a tropical dessert experience.
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Prep Time 20 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Party, Snack
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Trifle
  • 1 each store bought pound cake, vanilla cake, or angel food cake Choose your preferred type of cake for the base.
  • 2 cups crushed pineapple Well drained to prevent sogginess.
  • 1 cup sweetened shredded coconut Toast for extra flavor if desired.
  • 1 pkg vanilla instant pudding mix Plus milk as per package instructions.
  • 1 cup whipped topping Or use homemade whipped cream.
  • 1 tsp rum extract Optional for a hint of flavor.
  • 1 tsp lime zest Optional for brightness.
  • 2 each maraschino cherries For garnish, optional.

Method
 

Preparation
  1. Mix the vanilla pudding mix with milk according to package instructions.
  2. Fold the whipped topping into the pudding mixture until smooth and light.
Assembly
  1. In a clear bowl or individual cups, layer the cake cubes, creamy pudding layer, crushed pineapple, and shredded coconut.
  2. Repeat the layering process until all ingredients are used, finishing with a cloud of whipped topping.
  3. Sprinkle with additional toasted coconut and garnish with maraschino cherries if desired.

Notes

For best results, let the trifle chill in the refrigerator for at least an hour before serving to allow the flavors to meld. This dessert can be made the night before, but add toppings just before serving to keep them fresh.