Pina Colada Trifle

Recipe by PugGrannie
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 30mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 1/4 ounce) box pineapple cake mix or (18 1/4 ounce) box banana cake mix
  • 12
    cup vegetable oil
  • 1
    cup lemon yogurt (from two 6 ounce containers)
  • 1 12
  • 2
    teaspoons rum extract
  • 1 12
  • 2
    (8 ounce) cans crushed pineapple in juice, undrained
  • 1
    cup shredded coconut
  • 14
    cup coconut, toasted for garnish, if desired (optional)
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DIRECTIONS

  • Heat oven to 350 degrees. Coat 13x9" baking pan with nonstick cooking spray.
  • In a large bowl, beat cake mix, oil, yogurt, and eggs on low for 30 seconds.
  • Increase speed to medium-high and beat for 2 minutes, scraping down the sides of the bowl after 1 minute.
  • Spoon batter into prepared pan and bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.
  • Cool on wire rack for 15 minutes. Remove cake from pan and cool on rack completely.
  • Trim off about 1" from edges and reserve for snacking. Cut cake into 1" cubes.
  • In a large bowl, beat heavy cream and rum extract until stiff peaks form. Gently fold in the marshmallow cream; fold in crushed pineapple with its juice.
  • Place half of the cake cubes in a 14-16 cup trifle dish; gently press to compact.
  • Sprinkle half of the coconut and scatter half of the cherries over cubes.
  • Spoon half of the whipped cream mixture evenly over cubes. Repeat layering.
  • Cover with plastic wrap; refrigerate for at least 3 hours.
  • Garnish with toasted coconut, if desired, before serving.
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