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Pina Colada Crunch Cake

Cheeky Kitchen Recipe by
(15 reviews)
Pina Colada Crunch Cake
  • Prep Time 15 min
  • Total Time 4 hr 15 min
  • Servings 9
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Pina Colada Crunch Cake

The tropical beach vacation version of our classic crunch cake. Toasted coconut is mixed into a crunchy, buttery granola bar streusel, then sandwiched around a creamy coconut-pineapple filling. Grab your tiny umbrellas—this dessert is worth the indulgence!

Ingredients

16
Nature Valley™ granola bars Oats and Honey, crushed
1/3
cup toasted coconut
1/2
cup butter, melted
2/3
cup sugar
2
(8 oz.) blocks cream cheese, softened
1
(14 oz.) can sweetened condensed milk
1
( 3.4 oz.) package coconut cream pudding mix
1
(8 oz.) container extra creamy whipped topping
1
(8 oz.) can crushed pineapple
Nonstick spray

Directions

  • 1 In a large bowl, stir together crushed granola bars, toasted coconut, melted butter and sugar until well mixed.
  • 2 Press half of the mixture into a 9x9-inch baking pan that has been generously sprayed with nonstick spray.
  • 3 In a stand mixer, beat together cream cheese, sweetened condensed milk, pudding mix and whipped topping until smooth. Fold in the pineapple, mixing well.
  • 4 Spread whipped mixture on top of crust. Top with remaining granola bar mixture.
  • 5 Cover with plastic wrap and freeze until firm, about 4-6 hours. To serve, slice and share.
See Step By Step

Step By Step  

The tropical beach vacation version of our classic crunch cake.

As prepared by Cheeky Kitchen,

Toasted coconut is mixed into a crunchy, buttery granola bar streusel, then sandwiched around a creamy coconut-pineapple filling.

 

When you write about food, it’s easy to run out of adjectives.

Delicious, heavenly, tempting, tantalizing.

Scrumptious. Yummy. Tasty. Mouthwatering.

Succulent. Delish. Appealing. Toothsome.

I’m not proud to admit I’ve gotten so desperate for new words, I’ve actually used the term “toothsome” before.

You guys! Who even does that?

Well, me. And I’mma bouts to do it agains. Because THIS.CAKE. It is totally toothsome.

We’ve already brought you several incredible, luscious, irresistible, saporous versions of this insanely delicious frozen crunch cake.

But this version. Aye. Undone.

Crunchy streusel. Toasted coconut. Pineapple bits swirled into a creamy coconut filling.

Let’s just call it a day, grab drinks with tiny umbrellas and go sit in the sunshine eating cake. Shall we?

Good. Okay. I like your spontanaeity on this. Here’s how we’ll make it happen.

 

pina colada crunch cake

First, we’ll need a box of these crunchy granola bars. Totally the secret behind making a crunch cake.

 

pina colada crunch cake

When crushed, mixed with butter and sugar and toasted coconut, then pressed into a baking dish, you’ll pretty much want to eat this stuff straight out of the bowl.

(Note to you: I have made a batch of this crust JUST so I can eat it out of the bowl. Tell no one.)

 

pina colada crunch cake

Now whip all of the above together.

 

pina colada crunch cake

Spread it atop the bottom crust layer.

 

pina colada crunch cake

Then freeze until firm. It typically takes about 4 hours to get a proper chill on. Be patient. It’s so worth the wait.

 

pina colada crunch cake

All frozen now? Okay. Good. Grab a swimsuit. And sunglasses. And probably a Mai Tai, but we’ll sort out the details in just a sec.

 

pina colada crunch cake

You’ll also need a fork.

 

pina colada crunch cake

Grab your tiny umbrellas—this dessert is worth the indulgence! Let’s just eat and drink this toothsome treat for every meal ever, from here on out. Dealio?

 

Brooke blogs at Cheeky Kitchen, where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!

See Recipe
Tips  

For best results, remove the cake from the freezer about 10 minutes before serving.

Nutrition Information 
No nutrition information available for this recipe
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