Hawaiian Roll Bundt Cake

Instructions

Prep the Pineapple: Drain the crushed pineapple thoroughly. Get that liquid out!
Creamy Dream Team: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Stir in the vanilla.
Whip It Good: In a separate bowl, whip the heavy cream until stiff peaks form. This is key for that light and airy texture.
Combine & Conquer: Gently fold the whipped cream into the cream cheese mixture. Then, fold in the drained pineapple and shredded coconut.
Chill Out: Transfer the mixture to a serving dish or individual cups. Smooth the top, cover, and chill for at least 2 hours. This lets the flavors mingle and the dessert set.
Garnish & Go: Before serving, garnish with toasted coconut flakes and fresh pineapple slices (if using). Serve chilled and enjoy!

Pineapple Power Drain: Really drain that pineapple! Excess liquid makes the dessert runny.
Toasty Coconut: Toasting coconut flakes adds a fantastic crunch. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden.
Cream Cheese Confession: Soften that cream cheese to room temperature to prevent lumps.

Hawaiian Roll Bread Pudding Parfait: Layer the mixture with crushed graham crackers or vanilla wafers in glasses. Top with toasted coconut.
Tropical Twist: Add diced mango or papaya for extra tropical flavor and vibrant color.
No-Bake Pie: Spread the mixture into a graham cracker crust. Chill until firm and slice.

Keto: Use unsweetened coconut and a keto-friendly sweetener (like erythritol or monk fruit). Reduce the pineapple or use low-sugar berries.

Low-Sugar: Substitute granulated sugar with stevia or monk fruit. Use canned pineapple packed in its own juice.

This Hawaiian Roll Bundt Cake is a taste of paradise, any time of year! Enjoy!