Best 7 Pina Colada Cheese Custard Cake Recipes

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Indulge in a tropical paradise with our exquisite Pina Colada Cheese Custard Cake, a harmonious blend of sweet pineapple, creamy coconut, and rich custard, all nestled in a delicate cheese crust. This delectable dessert takes you on a culinary journey to the Caribbean, capturing the vibrant flavors of a classic piña colada cocktail in a unique and unforgettable cake experience.

But that's not all! This article is a treasure trove of delectable piña colada-inspired recipes, each offering a tantalizing twist on the tropical theme. Impress your guests with our Piña Colada Poke Cake, where a moist yellow cake is infused with a refreshing piña colada mixture, creating a burst of flavor in every bite.

For a refreshing and boozy treat, try our Piña Colada Granita, a frozen dessert that combines pineapple, coconut, and rum into a delightful icy treat. And if you're craving a creamy and indulgent delight, our Piña Colada Cheesecake is the perfect choice, featuring a creamy piña colada filling nestled on a graham cracker crust.

For those who love the combination of pineapple and coconut, our Piña Colada Cupcakes are a must-try. These fluffy cupcakes are topped with a luscious piña colada frosting, making them the perfect addition to any party or celebration. And for a quick and easy snack, our Piña Colada Rice Krispie Treats are the ultimate crowd-pleaser, combining the classic flavors of piña colada with the irresistible texture of Rice Krispie treats.

Here are our top 7 tried and tested recipes!

PINA COLADA CHEESECAKE



Pina Colada Cheesecake image

The pineapple, rum, and coconut flavors of your favorite cocktail are mixed into this creamy, delicious cheesecake.

Provided by Dole

Categories     Trusted Brands: Recipes and Tips     Dole Pineapple

Time 6h30m

Yield 10

Number Of Ingredients 14

1 ¼ cups vanilla wafer crumbs
1 cup flaked coconut, toasted
½ cup butter or margarine, melted
1 (6 ounce) can DOLE® Pineapple Juice
1 (.25 ounce) envelope unflavored gelatin
3 (8 ounce) packages cream cheese, softened
¾ cup sugar
¼ cup dark Jamaican rum*
¾ teaspoon coconut or vanilla extract
2 cups frozen non-dairy whipped topping, thawed
1 (20 ounce) can DOLE® Crushed Pineapple
1 tablespoon cornstarch
2 tablespoons sugar
1 teaspoon Toasted flaked coconut

Steps:

  • Combine crumbs, coconut and butter in medium bowl. Press mixture on bottom and sides of 8 or 9-inch springform pan. Chill.
  • Pour juice into small saucepan. Sprinkle gelatin over juice; let stand 5 minutes to soften gelatin. Cook and stir over medium heat until gelatin dissolves; remove from heat. Set aside.
  • Beat together cream cheese and 3/4 cup sugar in large bowl until smooth. Beat in gelatin mixture until well blended. Beat in rum and coconut extract until smooth and blended. Gently fold in whipped topping. Spoon into prepared crust. Chill 6 hours or overnight until set.
  • Combine undrained pineapple, cornstarch and remaining 2 tablespoons sugar in small saucepan. Cook and stir over medium heat until mixture boils and slightly thickens. Chill. Spoon over top of cheesecake before serving. Garnish with additional toasted coconut, if desired.

Nutrition Facts : Calories 620.3 calories, Carbohydrate 58.4 g, Cholesterol 98.3 mg, Fat 39.1 g, Fiber 1.7 g, Protein 7.4 g, SaturatedFat 23.7 g, Sodium 370.1 mg, Sugar 34.1 g

PINA COLADA CUSTARD CAKE



Pina Colada Custard Cake image

Pineapple and coconut are definitely a marriage made in Heaven. This moist and pudding-like cake is in a very fresh tasting and tropical type dessert. The fact that it is served cold, makes it extremely refreshing. I used a Pineapple Supreme Cake Mix by Duncan Hines. It is part of a Signature Series of Cake Mixes. Feel free to...

Provided by Garrison Wayne

Categories     Cakes

Time 1h15m

Number Of Ingredients 20

FOR THE CUSTARD
8 oz can crushed pineapple, undrained
1/3 c sugar
2 tsp cornstarch
2 large egg yolks, beaten
2 Tbsp heavy cream
1 Tbsp white rum
1/4 c sweetened flaked coconut
1/8 tsp almond extract
FOR THE CAKE
1 box white, yellow, or pineapple flavored cake mix, prepared as directed on box in (2) 8 inch cake pans
4 tsp white rum, for brushing the cake layers
FOR THE FROSTING
4 Tbsp butter, unsalted, softened
2 1/2 c confectioner's sugar
1 pinch kosher salt
1 1/2 Tbsp milk
1/2 tsp vanilla
THE FINISHING TOUCH
1/4 c sweetened flaked coconut

Steps:

  • 1. At least 2 hours ahead, or the day before, make the custard filling. Make sure it is chilled well. You can speed this up by chilling in a bowl over ice water.
  • 2. To make the custard, place all the custard ingredients, except the coconut and the almond extract in a medium heavy bottomed sauce pan. Whisk to blend well. Place pan over med/lo heat and whisk constantly until it starts to thicken. At this point, do an on burner off burner technique, whisking constantly for about 2 minutes more until well thickened. Do not boil, as the egg yolk will scramble.
  • 3. Immediately transfer the thickened custard to a bowl and stir in the almond extract and coconut. Place plastic wrap directly on top of the custard to prevent a skin from forming. Place in fridge to thoroughly chill.
  • 4. Prepare the cake as directed on the box in (2) 8 inch pans. Cool on rack 10-15 minutes, then invert on to rack to cool completely. While warm, brush the layers with the 4 tsp white rum.
  • 5. When cake is cooled, place 1 layer on a cake plate. Spread 1/2 of the custard on top of layer. Chill layer in fridge for 15 minutes or so to set. Remove from fridge and place the second layer on top. Spread with the remaining custard. Place in fridge while you prepare the frosting.
  • 6. To make the frosting, place all of the frosting ingredients in a medium bowl and beat with a wooden spoon until quite smooth. This is best done by hand, as a mixer tends to put too much air in the buttercream.
  • 7. Take the cake out of the fridge and frost the sides of the cake. You will need the use a little at a time while you work your way around the sides of the cake.
  • 8. Scatter the coconut flakes on top of the cake.
  • 9. Place cake back in the fridge and chill at least one hour before serving cold directly from the fridge. Serves 10.

PIñA COLADA CHEESECAKE BARS



Piña Colada Cheesecake Bars image

The combination of canned and dried pineapple in the topping not only doubles down on flavor, it provides extra texture to contrast with the soft and creamy cheesecake filling.

Provided by Food Network Kitchen

Categories     dessert

Time 4h30m

Yield 12 cheesecake bars

Number Of Ingredients 15

3 tablespoons unsalted butter, melted, plus more for the pan
16 to 18 shortbread cookies, finely ground (about 1 cup)
1 tablespoon sugar
2 8-ounce packages cream cheese, at room temperature
1/3 cup cream of coconut
1/3 cup sugar
Pinch of salt
2 large eggs, at room temperature
1/4 cup sour cream
1 teaspoon coconut extract
1 cup chopped dried pineapple
1 8-ounce can crushed pineapple in juice
2 tablespoons cream of coconut
1 tablespoon fresh lemon juice
2/3 cup water

Steps:

  • Make the crust: Preheat the oven to 350˚ F. Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly brush with melted butter. Toss the cookie crumbs, sugar and melted butter in a small bowl until well combined. Firmly press the mixture evenly into the bottom of the pan to make a thin layer. Bake until firm and lightly browned, about 10 minutes. Let cool at least 20 minutes. Reduce the oven temperature to 325˚ F.
  • Make the filling: Combine the cream cheese, cream of coconut, sugar and salt in a large bowl and beat with a mixer on medium-high speed, scraping down the bowl a few times, until smooth and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium; beat in the eggs, sour cream and coconut extract until combined. Spread the filling over the crust.
  • Bake until the edges are set but the center is still a little jiggly, 35 to 45 minutes. Transfer to a rack and let cool to room temperature, about 3 hours.
  • Meanwhile, make the topping: Combine the dried and crushed pineapple, cream of coconut, lemon juice and water in a small saucepan over medium-high heat. Bring to a simmer, stirring occasionally, then reduce the heat to medium low and cook, stirring occasionally, until the dried pineapple is tender and the liquid has reduced to just a few spoonfuls of syrup, about 20 minutes. Let the topping cool, stirring occasionally, 30 to 45 minutes.
  • Spoon the topping over the cheesecake layer and gently spread to cover. Cover with plastic wrap and refrigerate overnight.
  • Remove the bars from the pan, peel off the foil and cut into pieces.

PIñA COLADA CAKE



Piña Colada Cake image

This one goes out to all the piña colada lovers. Our Piña Colada Cake combines the tropical flavors of our favorite beach-side drink with a tender and moist cake. It's a vacation in a bite! From parties to birthdays, our Piña Colada Cake recipe is a showstopper, and Betty Crocker™ cake mix makes this cake super simple. When decorating your pineapple coconut cake which starts with cake mix, get creative! Let us know how it goes in the comments.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 12

Number Of Ingredients 8

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup water
1/3 cup vegetable oil
3 eggs
2 teaspoons rum extract
1 container Betty Crocker™ Whipped white frosting
1/4 cup flaked coconut, toasted

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans or bottom only of 13x9-inch pan.
  • In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Pour into pan(s).
  • Bake as directed on box. For rounds, cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Cool 13x9 in pan.
  • Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. For 13x9, frost top of cake with frosting; sprinkle with toasted coconut. Store loosely covered.

Nutrition Facts : Calories 350, Carbohydrate 52 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 36 g, TransFat 2 g

PINA COLADA CHEESECAKE



Pina Colada Cheesecake image

This is one of Southern Living's top-rated recipes from 2001. Prep time does not include chilling for at least 8 hours.

Provided by SharleneW

Categories     Cheesecake

Time 1h20m

Yield 1 10inch cheesecake, 12 serving(s)

Number Of Ingredients 19

6 tablespoons unsalted butter, melted
1 3/4 cups graham cracker crumbs
3/4 cup chopped pecans, toasted
1 tablespoon sugar
3 (8 ounce) packages cream cheese, softened
1/2 cup sugar
5 large eggs
1 (8 ounce) can crushed pineapple, drained
1 cup cream of coconut
1 cup sour cream
1/3 cup light rum
4 teaspoons coconut extract
1 tablespoon cornstarch
1 tablespoon water
1 (8 ounce) can crushed pineapple
1/4 cup sugar
2 tablespoons lemon juice
whipped cream
toasted coconut

Steps:

  • Stor together butter, graham cracker crumbs, chopped pecans and sugar.
  • Press into bottom and 1 1/2 inches up sides of a lightly greased 10-inch springform pan.
  • Beat cream cheese and 1/2 cup sugar at medium speed with electric mixer for 3minutes or until fluffy.
  • Add eggs one at a time, beating well after each.
  • Add pineapple, cream of coconut, sour cream, light rum and coconut extract.
  • Beat until blended.
  • Pour mixture into crust.
  • Bake at 325°F for 1 hour and 15 minutes or until center is almost set.
  • Cool on a wire rack.
  • For Glaze: Stir together cornstarch and water until smooth.
  • Combine cornstarch mixture with crushed pineapple, sugar and lemon juice in a saucepan over medium heat.
  • Cook, stirring constantly, for 5 minutes or until mixture is thickened and bubbly.
  • Remove from heat and let cool completely.
  • When glaze is cooled, spread glaze over top of cheesecake.
  • Cover and chill for at least 8 hours.
  • Garnish if desired before serving.

BEST EVER PINA COLADA CAKE



Best Ever Pina Colada Cake image

Amazingly simple piña colada poke cake - so flavorful and delicious!

Provided by SunnyDaysNora

Categories     Desserts     Cakes     Poke Cake Recipes

Time 2h35m

Yield 16

Number Of Ingredients 9

cooking spray
1 (15.25 ounce) package white cake mix with pudding (such as Duncan Hines®)
1 cup water
3 large egg whites
⅓ cup vegetable oil
1 (10 ounce) can pina colada mix
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
½ cup sweetened flaked coconut

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray.
  • Blend cake mix, water, egg whites, and oil in a bowl using an electric mixer until moistened. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 23 to 28 minutes.
  • Poke holes into the hot cake. Pour in pina colada mix and sweetened condensed milk. Let cool completely, at least 2 hours.
  • Spread whipped topping over cake. Sprinkle coconut on top. Refrigerate until ready to serve.

Nutrition Facts : Calories 332.8 calories, Carbohydrate 44.4 g, Cholesterol 8.3 mg, Fat 15.9 g, Fiber 0.5 g, Protein 4.2 g, SaturatedFat 8 g, Sodium 234.3 mg, Sugar 37.7 g

PINA COLADA CHEESECAKE



Pina Colada Cheesecake image

I took this recipe from a magazine several years ago. I love anything with coconut and pineapple and this is one of my favorite cheesecakes! -Peggy Key, Grant, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h55m

Yield 12 servings.

Number Of Ingredients 14

15 shortbread cookies, crushed
1 cup sweetened shredded coconut, toasted
3 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) reduced-fat cream cheese
3/4 cup sugar
3/4 cup cream of coconut
3 tablespoons 2% milk
3/4 teaspoon rum extract
3 eggs, lightly beaten
TOPPING:
1/2 fresh pineapple, peeled and cored
3 tablespoons apple jelly
Edible blossoms, optional

Steps:

  • Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. , In a small bowl, combine cookie crumbs and coconut; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 8-10 minutes or until set and lightly browned. Cool on a wire rack. , In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream of coconut, milk and extract. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. , Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Thinly slice pineapple; arrange on cheesecake. Warm apple jelly; brush over pineapple. Refrigerate until chilled. Just before serving, garnish with blossoms if desired., ,

Nutrition Facts : Calories 448 calories, Fat 26g fat (16g saturated fat), Cholesterol 105mg cholesterol, Sodium 393mg sodium, Carbohydrate 46g carbohydrate (31g sugars, Fiber 1g fiber), Protein 9g protein.

Tips:

  • Use high-quality ingredients: Fresh pineapple, full-fat coconut milk, and cream cheese will give your cake the best flavor.
  • Don't overmix the batter: Overmixing can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a water bath: This will help the cake bake evenly and prevent it from cracking.
  • Let the cake cool completely before serving: This will allow the flavors to meld and the cake to set properly.

Conclusion:

This piña colada cheese custard cake is a delicious and tropical dessert that is perfect for any occasion. With its creamy coconut and pineapple flavors, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this piña colada cheese custard cake a try.

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