Pina Colada reminds me of sunscreen and the beach. That may sound funny when talking about a dessert but those flavors are just reminiscent of fun times! Here is a tasty dessert that you can enjoy this summer… a Pina Colada Trifle! Easy to make!
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Pina Colada Trifles
Ingredients:
Pina Colada Cake (see recipe below)
Whipped Cream (see recipe below)
Coconut flakes
Maraschino Cherries
Pina Colada Cake
What you need:
1 package yellow cake mix
1 can (20oz) crushed pineapple, drained
½ cup Malibu rum (or pineapple juice)
3 eggs
1 can (15oz) cream of coconut
How to make Pina Colada Cake:
Preheat the oven to 350-degrees and line two muffin pans with liners or spray generously with cooking spray.
Beat the eggs, then add in the cake mix, crushed pineapple and cream of coconut. Add in the rum or pineapple juice and mix well. Spoon the batter into the muffin cups about two-thirds of the way full.
Bake 18-22 minutes until a tester comes out clean. Cool for 10 minutes in the pan, the remove to wire racks to cool completely.
Homemade Whipped Cream
What you need:
2 tablespoons sugar
1 cup heavy cream
1 teaspoon vanilla extract
How to make homemade whipped cream:
Place a metal mixing bowl and your beaters in the freezer for 10-15 minutes.
Remove and add the sugar, vanilla, and cream to the bowl. With your mixer on low, beat the cream until it thickens and you have stiff peaks.
Cream will keep for about 10 hours – you can re-whip during that time if it starts to thin.
To assemble:
Cute the cake into bite-sized pieces. Fill the bottom of 8 individual trifle cups. Add whipped cream and garnish with flaked coconut and a cherry.
Serve chilled.
Enjoy!
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