Pina Colada Lush Cake
Whew, it’s hot! The weather has been positively tropical. Makes me feel like sitting out on a sandy beach, sipping a piña colada.
Unfortunately, that’s not really an option, since even in the summertime we have too much other stuff going on. But if I can’t have the beach, I can still have the piña colada – in cake form!
This Pina Colada Lush Cake has that magical blend of pineapple and coconut that makes you feel like you’ve been whisked away to the tropics. And it’s also perfect for summer because it’s a no-bake cake – so you don’t have to heat up your kitchen to make it.
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It starts with a base of crushed golden Oreos mixed with butter, topped with a creamy layer of cream cheese missed with sweetened pineapple and whipped topping. Then comes a layer of instant coconut pudding, followed by more whipped topping, and finally shredded coconut. Then pop it in the fridge to chill for a few hours, and it’ll be cool, creamy, and ready to slice when dinner is over.
Digging your fork into those layers of creamy, coconutty, pineapple-y goodness is the next best thing to being whisked away to a tropical beach. Sing it with me: If you like piña coladas….
Pina Colada Lush Cake
Printable recipe directions and ingredients list at bottom of page
Directions:
- Prepare a 8×8 baking dish. If you would like to lift the bars out of the dish, I would suggest lining the pan with a sheet of foil or parchment paper. In a large food processor, add the oreos and butter and pulse them until fully grounded up and combined.
- Firmly press the oreo mixture into the bottom of your prepared dish. Set aside.
- Next, in a large mixing bowl, mix the cream cheese, half of the whipped topping, powdered sugar and the pineapple (well drained). Spread the mixture over the cookie base.
- In the same bowl, combine the milk and coconut pudding mix. Stir together and then allow it to sit for a few minutes to allow it to thicken. Once thickened, spread the pudding mixture over the top of the cream cheese layer.
- Spread the remaining of your whipped topping all across the top. Garnish with the shredded coconut and top your bars with a cherry. Refrigerate for a few hours before slicing into bars.
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Corey, Darryl, Big D & Little D
Pina Colada Lush Cake
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Ingredients
- ½ cup sweetened shredded coconut
- 1 cup milk
- 3.4 oz Coconut Cream instant pudding mix
- 8 oz whipped topping
- 8 oz crushed pineapple, drained
- ¼ cup powdered sugar
- 8 oz cream cheese
- 3 tbsp butter – melted
- 20 golden Oreos
Instructions
- Prepare a 8x8 baking dish. If you would like to lift the bars out of the dish, I would suggest lining the pan with a sheet of foil or parchment paper.
- In a large food processor, add the oreos and butter and pulse them until fully grounded up and combined.
- Firmly press the oreo mixture into the bottom of your prepared dish. Set aside.
- Next, in a large mixing bowl, mix the cream cheese, half of the whipped topping, powdered sugar and the pineapple (well drained). Spread the mixture over the cookie base.
- In the same bowl, combine the milk and coconut pudding mix. Stir together and then allow it to sit for a few minutes to allow it to thicken. Once thickened, spread the pudding mixture over the top of the cream cheese layer.
- Spread the remaining of your whipped topping all across the top. Garnish with the shredded coconut and top your bars with a cherry. Refrigerate for a few hours before slicing into bars.
Video
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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