It’s summertime here and I’d really like to be out by the beach (or at least a pool), sipping a Pina Colada, but seeing as I have to work for a living, I can’t really do that…at least not until I go on vacation. So for now, these pina colada cream cheese cake bars will do the trick.
These are super easy. I love simple and easy recipes for the summer because the summer heat just sucks all the energy from me, plus I know people like to stay busy with fun stuff and these are so quick to throw together, you won’t miss out on any fun.
I’ll just say, these are the perfect bars to come home to after being out in the sun all day.
The bottom cake layer is made using a cake mix, but you’ll add in an egg, cream cheese, pineapple and coconut. This cake comes out SO moist! Super yummy, but super easy.
After the cake is baked and cooled, you’ll top it all with a whipped pineapple topping.
Ok, onto the recipe:
Oh and don’t forget to check out the video after the recipe.
These Pina Colada Cream Cheese Cake Bars are the perfect treat for summertime. A super easy, moist pineapple coconut cake on the bottom, then topped with a delicious pineapple whipped topping.
- 1 (8 oz) cream cheese
- 1 box white cake mix
- 1 egg
- 1 (8 oz) crushed pineapple (undrained)
- 1 cup shredded coconut
- 1 small box instant vanilla pudding mix
- 1/2 cup milk
- 1 (8 oz) crushed pineapple (drained)
- 1/4 tsp coconut extract (optional)
- 1 (8 oz) small container whipped topping
- 1 cup additional shredded coconut for sprinkling on top
Preheat the oven to 350 degrees and grease a 13 x 9 inch pan.
Mix the cream cheese until smooth.
Add in the white cake mix, egg and crushed pineapple. Mix well.
Stir in the shredded coconut.
Spread the batter into a 13 x 9 inch pan and bake at 350 degrees for approximately 25 minutes. Cool completely.
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 your crushed pineapple.
Add the drained crushed pineapple to the chilled pudding and mix with a spoon or rubber spatula.
Add in coconut extract if wanted.
Fold in the entire small container of whipped topping and stir well.
Spread onto the cooled cake bars, then sprinkle with shredded coconut.
Chill for at least an hour. Cut and serve.
Keep any leftovers refrigerated.
Tools Used in This Recipe:
PIN IT HERE!–>
7 Tips to Make Your Cakes Look Professional
Never miss a post! Get on the free newsletter list by entering your email, and grab this handy printable!
Plus you’ll get free cake tips & recipes in your inbox once per week!