Pina Colada Cream Cheese Cake Bars
Servings: 15 slices
Calories: 198kcal
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.
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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
How to Store: These cake bars should be stored covered and in the refrigerator and can last 4-5 days.
How to serve: Serve this cake chilled.
For other questions: Make sure to check out the TIPS & FAQs for this recipe in the blog post, which should answer other questions you may have about ingredients, substitutions, etc.
Nutritional values are an estimate.
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Nutrition
Calories: 198kcal | Carbohydrates: 34g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 278mg | Potassium: 76mg | Sugar: 20g | Vitamin A: 30IU | Calcium: 88mg | Iron: 1mg