These pina colada cream cheese cake bars are easy to make with a moist pineapple coconut cake that’s baked, then topped with a fluffy pineapple whipped topping.
Inspired by the classic cocktail, these bars combine the flavors of pineapple, coconut, and cream cheese for a decadent and refreshing summertime dessert.
Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!
Jump to:
Not only are these bars delicious, but they are also a breeze to make. You can whip them up in no time for a summer barbecue, pool party, or just a fun dessert for the family.
Then just grab a fork, take a bite, and let yourself be transported to a sunny beach somewhere far away.
Ingredient Notes:
Now let’s talk a little about just some of the ingredients in these cake bars. (The printable list of all ingredients are in the recipe card below.)
Cream Cheese: Yes there’s actually cream cheese in the cake batter. Trust me…it ends up SO good.
White Cake Mix: You’ll use a white cake mix as the base of this cake, but don’t worry, it won’t actually taste like a cake mix. You’ll be adding other ingredients to it, but the cake mix just allows you to make it very quick and very easy.
Crushed Pineapple & Shredded Coconut: This of course gives these cake bars their pina colada taste. You’ll definitely want to add in the pineapple juice too…don’t drain it away.
Instant Pudding & Whipped Topping: This will be the base for the topping. The pudding helps stabilize everything and adds flavor.
(Make sure to check out the FAQ section below in this post for ingredient and substitution questions.)
How to make these cake bars:
Let’s talk about how to make these pina colada cake bars. (The printable instructions are in the recipe card below.)
Step 1:
First, you want to make the cake. To do that, make sure to preheat the oven to 350 degrees F, then spray a 13×9 inch glass baking dish.
Step 2:
Mix up the cream cheese then add the cake mix, egg and crushed pineapple and mix again. Then stir in the coconut.
Step 3:
Spread the batter into the baking dish and bake for about 25 minutes and make sure too cool completely.
Step 4:
Next, make the topping. Add the pudding mix and the milk to a bowl and wisk until well combined. Chill the mixture for 15 minutes.
Step 5:
Drain the pineapple as best you can and add that to the chilled pudding mixture and mix well, then add in the coconut extract if you have it.
Step 6:
Fold an entire container of whipped topping into that mixture and blend it well.
Step 7:
Spread the topping all over the cooled cake bars and then sprinkle them with more shredded coconut. Make sure to chill the bars for at least an hour before cutting and serving.
(Remember that the instructions will also be in the recipe card below.)
Tips & FAQs:
Make sure to let the cream cheese soften a bit before mixing it. You don’t want to microwave it, just set it out of the fridge to warm up for about half an hour or so before using it.
You probably could although you don’t want to pick a flavor that would compete or clash with the pineapple and coconut.
When making the cake, you will not drain the juice. You want to add that to your cake.
For the topping though, you do want to drain the juice as it would make the topping too runny.
No, but the coconut in combination with the pineapple is what gives it that pina colada flavor. If you don’t like the texture of shredded coconut, you can omit it and instead, add in a bit of coconut extract to get the coconut flavor, or just leave it out completely and just have pineapple cake bars.
You want to use the instant pudding mix, not the kind that is cooked. You’ll also want a small box, not a large box. I used vanilla but you could also use French vanilla, cheesecake, or white chocolate flavors.
I’m referring to cool whip or a similar brand.
No, you can omit it if you don’t have it, but it does add more coconut flavor that you might miss out on.
Make sure the cake is cooled completely before adding the topping. The cake can be chilled along with the topping until you’re ready to add it to the top of the cake bars.
These cake bars are done baking when a toothpick inserted into the center of each layer comes out with a few moist crumbs on it or clean, but no raw batter.
This cake can be stored in an airtight container in the refrigerator for 4-5 days.
Supplies used for this recipe:
As an Amazon Associate, I earn from qualifying purchases.
Video:
Note About Recipe Measurements: I write recipes using volume (cups) measurements because here in the U.S., this is what people are more familiar with and I don’t want anyone to feel intimidated when baking. For metric/weight measurements, click the ‘metric’ button under the ingredients in the recipe card below. The weights are converted by a program, not me, and it’s just a best guess. I can’t guarantee that weighing the ingredients will produce the exact same results, since I test recipes using volume measurements.
Recipe
Pina Colada Cream Cheese Cake Bars
Ingredients
For the cake:
- 1 (8 oz) package cream cheese, almost room temperature
- 1 box white cake mix
- 1 large egg
- 1 (8 oz) can crushed pineapple, undraned
- 1 cup shredded coconut
For the topping:
- 1 (3 ounce) box instant vanilla pudding mix, dry
- ½ cup milk
- 1 (8 ounce) can crushed pineapple, drained
- ¼ teaspoon coconut extract (optional)
- 1 (8 ounce) container container of whipped topping (like Cool Whip)
- 1 cup additional shredded coconut (optional for sprinkling on top)
Instructions
For the cake:
- Preheat the oven to 350 degrees F and grease or spray a 13 x 9 inch glass baking dish.
- With an electric mixer, mix the cream cheese on medium to medium-high until smooth.
- Add in the white cake mix, egg and crushed pineapple. Mix well.
- Stir in the shredded coconut.
- Spread the batter into the prepared baking dish and bake at 350 degrees F for approximately 25 minutes or until a toothpick inserted into the middle comes either clean or with a few moist crumbs on it. Cool completely.
For the topping:
- In a bowl, add the pudding mix and the milk and whisk until well combined. Chill for about 15 minutes.
- While waiting for the pudding to chill, drain the crushed pineapple.
- Add the drained crushed pineapple to the chilled pudding and mix with a spoon or rubber spatula.
- Add the coconut extract if desired.
- Fold in the entire small container of whipped topping and blend well.
- Spread the topping onto the cooled cake bars, then sprinkle with shredded coconut.
- Chill for at least an hour. Cut and serve.
- See the notes section for best ways to store these, serve them and for more questions.
Notes
Nutrition
How to Share
I’d love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. Sharing the link, tagging us on socials and pinning it is super appreciated though!
Other posts you might like:
- Pineapple Coconut Cake with Pineapple Filling
- Moist Apple Coconut Cake with Cinnamon Cream Cheese Glaze
- Coconut Cake with Sour Cream Buttercream
- Daisy Mini Bundt Cakes
- Hummingbird Cheesecake Topped Cupcakes
Don’t forget to pin it below!
Peggy Grayson
Absolutely love this cake. Easy to make it, bakes beautifully and the topping adds more of my favorite flavors….pineapple and coconut. My husband loves it, and so do our neighbors 🧑⚕️. I’ll make it often!
I love the recipes you send. I print all of them out then go thru my folder, which is for your recipes only, nothing else in it, and look thru till I find the one I’ll bake next.
Kara
Yay!!! I’m so glad everyone loved it! I think I could eat my weight in that topping. lol! And oh my goodness, it’s so flattering that you have a notebook with my recipes! You are wonderful for letting me know that and I’m so glad you like the recipes so much! You’ve just made my day. 🙂