If you're a fan of delicious tasting trifles, than this is a recipe for you! Scrumptious layers of light and fluffy vanilla cake, pineapples, cherries and a creamy cheesecake mixture in the center...how can you possibly go wrong?

These tasty desserts is what summer is all about, and the best part is that it takes no time at all to put this together! Perfect for bbq parties, outdoor events, or simply an after dinner treat.

My kids go crazy over this dessert every time I make it, and I'm not entirely sure if its the cake part they're crazy for or the tasty toasted coconut flakes sprinkled all over the top.

One of my favorite things about making trifles though is that you don't have to worry about it looking perfectly layered. Instead you get to take a big spoon and dish yourself out a generous amount of deliciousness! So what are you waiting for? Get making this today!

More summer treats to dive into:

Cold Brew Coffee Pops

Frozen Banana Bomb

Frozen Cheesecake Cookie Sandwiches

1. Preheat oven to 350 degrees.

2. Pour 1/4 cup of shredded coconut on a baking sheet and place in the oven for 5-8 minutes or until coconut is toasted to a golden brown. Set aside to cool.

3. Make your vanilla cake mix according to box instructions and then allow it to cool completely before cutting it into 1 inch cubes.

4. In a medium sized bowl beat the cream cheese until smooth and creamy, and then set aside.

5. In another medium sized bowl, whisk the pudding into the milk until it thickens.

6. Slowly add the pudding mixture into the cream cheese bowl, and then add in the extracts beating until creamy.

7. Fold in 1 cup of cool whip.

8. Begin to create your trifle layers...place 4 cups of cake cubes in the bottom of the trifle bowl.

9. Top with a layer of drained crushed pineapple.

10. Followed by layer of cherries.

11. Spread half the of the cheesecake layer over the fruit gently. Repeat all the layers.

12. Spread the remaining cool whip over the top and then sprinkle with toasted coconut and cherries.

13. Keep refrigerated until ready to eat!

Ingredients

• 1 box of vanilla cake mix
• 1 can of crushed pineapple drained
• 1 jar of maraschino cherries
• 1 brick of cream cheese
• 1 box instant vanilla pudding
• 1 cup milk
• 1 1/4 cup shredded coconut
• 1/2 teaspoon coconut extract
• 1/2 teaspoon rum extract
• 2 1/2 cups of cool whip

Directions

1. Preheat oven to 350 degrees.
2. Pour 1/4 cup of shredded coconut on a baking sheet and place in the oven for 5-8 minutes or until coconut is toasted to a golden brown. Set aside to cool.
3. Make your vanilla cake mix according to box instructions and then allow it to cool completely before cutting it into 1 inch cubes.
4. In a medium sized bowl beat the cream cheese until smooth and creamy, and then set aside.
5. In another medium sized bowl, whisk the pudding into the milk until it thickens.
6. Slowly add the pudding mixture into the cream cheese bowl, and then add in the extracts beating until creamy.
7. Fold in 1 cup of cool whip.
8. Begin to create your trifle layers...place 4 cups of cake cubes in the bottom of the trifle bowl.
9. Top with a layer of drained crushed pineapple.
10. Followed by layer of cherries.
11. Spread half the of the cheesecake layer over the fruit gently. Repeat all the layers.
12. Spread the remaining cool whip over the top and then sprinkle with toasted coconut and cherries.
13. Keep refrigerated until ready to eat!