These fresh fruit trifles have become an expected dessert when either my Mom or I are invited to a get together. You can use any flavour of cake or pudding, as well as any fresh fruit that is in season. It is simply a layered dessert with cake (can be made from a cake mix, making it super simple), pudding (can also be made from a packet), whipped cream (you could use Cool Whip), and any fresh fruit you have on hand. This dessert is best made up to a day ahead, so that the cake has a chance to get moister from the pudding & whipped cream topping.
Ingredients:
1 9″x13″ white cake, cut into 1″ cubes
2 cups of vanilla pudding (can use homemade pastry cream, it would be WONDERFUL)
3-4 cups of sweetened whipped cream
Enough fresh, washed fruit to create 2 layers of fruit, plus decorate the top
Directions:
1. In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, half of the pudding, 1/3 of the whipped cream, and 1/3 of the fruit. Repeat cake, pudding and whipped cream layers. Top with the last cake layer and the remaining whipped cream. Top with your remaining fruit, trying to make a pattern or design with the fruit.
2. Cover and refrigerate for at least 8 hours.
NOTE: This same trifle can be made using chocolate cake, chocolate pudding, and broken up chocolate bars for a delightful, chocolate trifle.
Here is the gluten free cake that I used for this trifle. It worked really well for the trifle, if it were on it’s own, it would have been a little bit too spongy for my liking.
Gluten-Free Yellow Cake
Source: AllRecipes.com
Ingredients:
1 1/2 cups white rice flour
3/4 cup tapioca flour
1 tsp salt
1 tsp baking soda
3 tsp baking powder
1 tsp xanthan gum
4 eggs
1 1/2 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 tsp gf vanilla extract
Directions:
1. Preheat the oven to 350 degrees F. Grease and flour two 8 or 9 inch round pans (I did a 9×13 pan).
2. Sift dry ingredients together and set aside.
3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
4. Bake at 350 degrees F for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.
Susan says
July 20, 2008 at 9:59 amIt really was as good as it looks…
HoneyB says
July 20, 2008 at 7:12 pmThis trifle looks absolutely wonderful! Thanks for visiting my blog!
Alanna @ Kitchen Parade says
July 21, 2008 at 8:03 amAbsolutely beautiful! I’ve only done trifle at Christmas, so wintery versions. Clearly, my big mistake!
Natasha says
July 21, 2008 at 9:21 amI’m not much of a baker, so I’ve been toying with the idea of experimenting with trifle as it seems like an easy yet tasty way out for dessert. I’ll definitely try making this one!
Jeanine says
July 21, 2008 at 9:44 amHoneyB, the pleasure was all mine! I love visiting your blog and seeing what you're cookin' for Grumpy. 🙂
Alanna, you have DEFINITELY got to take advantage of the fresh fruit in summer and give a fruit trifle a try, it's so yummy! Like having cake & a fruit salad all at once.
Natasha, if you can bake a cake from a boxed cake mix, you can do a trifle! It is that simple!
Jamie says
July 21, 2008 at 8:27 pmYour trifle looks delicious! Thanks for stopping by my site…your is great!
Y says
July 22, 2008 at 6:59 pmAmazing trifle! Must’ve been a tour de force to get through it all though.. it looks massive!
Jeanine says
July 22, 2008 at 7:03 pmJamie – Thank you, I enjoyed your site as well. 🙂
Y – That is one large glass pail that I make my trifle in, but it was brought to a family gathering, and it never lasts long there!
Bronwyn says
July 23, 2008 at 8:30 amWow, that’s colossal! Does everyone just get to dig in with spoons? Seems like the easiest thing to do :). And it’s very beautiful on top, too. Thanks for checking out my blog! Looks like you’ve got a lot of fun recipes to try here! I’ll be back ;).
Jeanine says
July 23, 2008 at 9:42 amLOL, Bronwyn, nope, we do all scoop a good sized helping onto our own plates though. Although, I do like the idea of everyone just digging in, would cut down on the need for dessert plates! 🙂