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Pina Colada Crunch Cake

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Cheeky Kitchen
Updated May 7, 2018
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The island-inspired version of our classic crunch cake is a toasted coconut, crunchy granola bar crust, with a creamy coconut-pineapple filling. Tell your tastebuds to pack their bags—you’re heading to the beach.

More About This Recipe

  • Toasted coconut is mixed into a crunchy, buttery granola bar streusel, then sandwiched around a creamy coconut-pineapple filling. When describing this dessert 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? It typically takes about 4 hours to get a proper chill on. Be patient. It’s so worth the wait. 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. You’ll also need a fork.

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Pina Colada Crunch Cake

  • Prep Time 15 min
  • Total 4 hr 15 min
  • Servings 9
  • Ingredients 10
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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 blocks (8 oz each) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 package (3.4 oz) coconut cream pudding mix
  • 1 container (8 oz) extra creamy whipped topping
  • 1 can (8 oz) crushed pineapple
  • Nonstick spray

Instructions

  • Step 
    1
    In a large bowl, stir together crushed granola bars, toasted coconut, melted butter and sugar until well mixed. Press half of the mixture into a 9x9-inch baking pan that has been generously sprayed with nonstick spray.
  • Step 
    2
    In a stand mixer, beat together cream cheese, sweetened condensed milk, pudding mix and whipped topping until smooth. Fold in the pineapple, mixing well. Spread whipped mixture on top of crust.
  • Step 
    3
    Top with remaining granola bar mixture.
  • Step 
    4
    Cover with plastic wrap and freeze until firm, about 4-6 hours. For best results, remove the cake from the freezer about 10 minutes before serving. To serve, slice and share.

Nutrition

780 Calories
43g Total Fat
10g Protein
89g Total Carbohydrate
66g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
780
Calories from Fat
390
Total Fat
43g
67%
Saturated Fat
24g
122%
Trans Fat
1g
Cholesterol
100mg
33%
Sodium
650mg
27%
Potassium
280mg
8%
Total Carbohydrate
89g
30%
Dietary Fiber
2g
10%
Sugars
66g
Protein
10g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
20%
20%
Iron
6%
6%
Exchanges:
2 1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 8 1/2 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.

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