These Pina Colada Cream Cheese Cake Bars are the ideal summertime treat. A luscious, moist pineapple coconut cake with a fluffy pineapple whipped topping. A homemade cake recipe that is scrumptious and simple to create.
Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
They are quite simple. I adore simple and fast summer dishes since the summer heat saps all of my energy, and I know people prefer to remain busy with enjoyable things, and these are so quick to whip together that you won’t miss out on any fun.
I’ll simply say that they are the ideal bars to return home to after a long day in the sun.
- Let’s Talk About Some of the Ingredients in these Pina Colada Cake Bars:
- Mixing Method for this Cake:
- Tips & FAQs for the Pina Colada Cake Bars:
- Tools Used in This Recipe:
- Pina Colada Cream Cheese Cake Bars
Let’s Talk About Some of the Ingredients in these Pina Colada Cake Bars:
Cream Cheese: Indeed, cream cheese is included in the cake batter. Believe me, it all works out.
White Cake Mix: For the basis of this cake, you’ll need a white cake mix, but don’t worry, it won’t taste like a cake mix. You’ll be adding additional ingredients, but the cake mix enables you to prepare it quickly and easily.
Crushed Pineapple & Shredded Coconut: Of course, this gives these cake bars a pina colada flavor. You should absolutely add the pineapple juicedon’t drain it away.
Whipped Topping & Instant Pudding: This will serve as the foundation for the topping. The pudding both stabilizes and flavors everything.
Mixing Method for this Cake:
This cake comes together quickly. Just combine the cream cheese and the other cake ingredients and whisk until smooth. That’s all!
You’ll make the topping in sections. Prepare the pudding mix first, then add the other ingredients.
Tips & FAQs for the Pina Colada Cake Bars:
You don’t want to microwave it; instead, take it out of the fridge for approximately 30 minutes to warm it before using.
You definitely could, but you don’t want to choose a flavor that competes or clashes with the pineapple and coconut.
You will not drain the liquid while baking the cake. You want to include something in your cake. But, for the topping, you should drain the juice since it would make the topping too runny.
No, but the mix of coconut and pineapple is what gives it the pina colada taste. If you don’t like the texture of shredded coconut, eliminate it and replace it with a touch of coconut extract to obtain the coconut taste, or leave it out entirely and simply have pineapple cake bars.
You want to use instant pudding mix, not cooked pudding mix. You’ll also want a compact box rather than a huge one. I chose vanilla flavoring, but you could also use French vanilla, cheesecake, or white chocolate.
I’m talking about cool whip or a comparable brand.
No, you may leave it out if you don’t have it, however it adds extra coconut taste that you might miss.
The cake and topping can be chilled until you’re ready to add them to the top of the cake.
Tools Used in This Recipe:
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- Hand Mixer or KitchenAid Mixer
- Refrigeration Racks
- 139-inch glass baking dish
Now for the recipe!
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Pina Colada Cream Cheese Cake Bars
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
For the cake:
- 1 pound (8 ounces) cream cheese (softened)
- 1 package of white cake mix
- 1 can crushed pineapple (8 oz) (undrained)
- 1 cup coconut shredded
For the topping:
- 1 tiny package vanilla pudding mix
- 1 can crushed pineapple (8 oz) (drained)
- a teaspoon of coconut extract (optional)
- 1 8-ounce jar whipped topping (like Cool Whip)
- 1 cup extra shredded coconut (for sprinkling on top)
For the cake:
- Preheat the oven to 350°F and butter or spray a 13 x 9-inch glass baking pan.
- Mix the softened cream cheese with an electric mixer until smooth.
- Combine the white cake mix, egg, and crushed pineapple in a mixing bowl. Combine thoroughly.
- Add the shredded coconut and mix well.
- Put the mixture in a 13 x 9-inch baking sheet and bake for 25 minutes at 350 degrees. Let to cool fully.
For the topping:
- Whisk together the pudding mix and the milk in a mixing dish until thoroughly blended. Let to cool for approximately 15 minutes.
- Drain your crushed pineapple while you wait for the pudding to chill.
- Mix in the drained smashed pineapple with a spoon or rubber spatula to the cold pudding.
- If desired, add coconut extract.
- Stir in the whole tiny container of whipped topping and thoroughly combine.
- Sprinkle shredded coconut on top of the cooled cake bars.
- Allow at least an hour to chill. Slice and serve.
Other Cakes you Might Like:
- Coconut Pineapple Cake with Pineapple Filling
- Cinnamon Cream Cheese Glazed Moist Apple Coconut Cake
- Sour Cream Buttercream on Coconut Cake
- Small Daisy Bundt Cakes
- Cupcakes with Hummingbird Cheesecake on Top