This trifle cake dessert is a small adaptation to a recipe my mom has made for years and it’s always a hit (with adults and kids alike). It even uses box mixes for the cake and pudding. You can ABSOLUTELY do everything from scratch (usually my go to), but it’s also just as tasty “semi-homemade!”

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Trifle Cake

My mom’s trifle cake recipe is angel food cake cut up into small pieces and then set in chocolate pudding. It’s delicious. She then usually serves it with homemade whipped cream!

I can often take or leave angel food cake, but I love a good, moist yellow cake and often have a box mix for it in my cupboards.

Instead of just adding the cake to the pudding, I like to make a trifle cake with the pudding – a layered dessert (I’ve also done this in these raspberry shortcakes)! They look so fancy and require little extra work.

If you have a large trifle dish, you can absolutely use that! I like using mini trifle dishes though. You can absolutely use glassware or even small canning jars!!

What is a trifle bowl?

A trifle bowl is a bowl with tall sides, often clear so you can see the beautiful layers of the trifle itself!

They come in large and small forms. Both can easily be used for other types of recipes. Large trifle dishes are good for any kind of large dish, chips, and even for decor!

Small trifle dishes can be used for any kind of dessert, especially ice cream or sorbet (like this delicious cherry sorbet)!

How to Prepare Trifle

Bake Cake

The trifle comes together quickly once you have the components. Bake the cake and let it cool completely before cutting into small pieces. You’ll want the cake to be cool before layering the trifle, so I recommend making the cake 1-2 days ahead of time.

Make the Pudding

Whether you’re making the chocolate pudding from scratch or from the box mix, you’ll want it also made and cooled before layering the trifle. You could use a box of instant pudding for this, but I never think it tastes as good as the ‘cook & serve’ variety.

Make the Whipped Cream

Could you use canned whip cream? Yes. Could you use cool whip? I suppose. Do I recommend either of those? No. There is nothing that can compare with homemade whipped cream. It takes a little work (honestly not much) but it makes this whole thing SO worth it.

How to Layer Trifle

Assemble Ingredients

This trifle cake recipe comes together very quickly one you have all the parts.

Layer Ingredients in Bowl

The layers from bottom to top are cake, pudding, whipped cream, repeat! Basically heaviest to light and the pudding and whipped cream will ooze down around the cake pieces, so you get a little of everything in each bite!

Can you Make a Trifle the Day Before?

Absolutely. Honestly, I’d recommend baking the cake and making the pudding the day before in general. You want all the ingredients to be cool or chilled when you assemble them.

You can fully assemble the trifle cake the day before too, however. The whipped cream won’t have as much oomph, but it’ll still taste pretty great!!

Easy Trifle Cake Recipes

The wonderful part about this “recipe” (if you can even call it that) is that the layers/flavors are interchangeable. For a chocolate trifle dessert, layer chocolate cake (I’ve loved the chocolate fudge cake mix by Betty Crocker) and then the chocolate pudding.

sidenote – This Betty Crocker coffee cake recipe is quintessential Betty for the win!

If you want to go the “from scratch” method, try this yellow cake recipe and this chocolate pudding recipe!

For a fruit trifle cake recipe, simply layer in fruit with this mix or vanilla pudding. If you really wanted to get creative, you could use butterscotch pudding or lemon cake, or whatever you want really!! I can’t imagine any combination that wouldn’t be delicious!!

You can also kick things up with an alcohol infused whipped cream! Make it fun!

A fan of chocolate pudding? The guys in my house certainly are. Try this chocolate pudding pie – a classic recipe that will always stand the test of time!

If you want another crowd-pleasing easy recipe, try chocolate tiffin (a Scottish dessert that’s easy and hits the spot) or classic 7 layer bars (magic cookie bars)!

Print Recipe

5 from 8 votes

TRIFLE CAKE + PUDDING

My mom makes a delicious dessert with pieces of angel food cake and chocolate pudding. It's a recipe that's a few generations old and I've already added a bit of a twist by turning it into a trifle pudding and adding homemade whipped cream!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: baking, dessert

Servings:

Calories: 436kcal

Author: Luci Petlack

Ingredients

1 yellow cake box mix I love Betty Crocker Super Moist
3 eggs*
1 cup water*
½ cup nonfat greek yogurt*
1 box Cook & Serve Chocolate Pudding
3 cups nonfat or lowfat milk
2 cups heavy whipping cream
1 tablespoon sugar
2 tablespoons amaretto almond liqueur
1 teaspoon vanilla

Instructions

The cake and pudding can should be made in advance, making assembly fast and easy.

CAKE

(follow instructions on your cake mix – as they may differ)
Preheat oven to 350°F.
Spray 9×13 pan with nonstick cooking spray. Combine cake mix, eggs, water, and yogurt. Pour into greased pan.
Bake for 27-32 minutes until center feels cakey and no longer doughy. Cool completely.

PUDDING

(follow instructions on your cake mix – as they may differ)
Whisk mix and 3 cups milk in medium saucepan over medium heat. Whisk constantly until mixture comes to full boil. Pour pudding into bowl. Place a piece of plastic wrap over top of pudding (this prevents the thick ‘skin’). Refrigerate at least three hours.

WHIPPED CREAM

In a stand mixer fixed with the whisk or a large bowl with a hand blender, whisk heavy cream until ripples start to hold in the cream. Add in sugar, amaretto, and vanilla. Continue whisking until cream reaches a thick consistency and peaks form.

TRIFLE

Cut cake into 1-inch pieces. In a trifle dish, layer cake, pudding, and whipped cream. Repeat until dish is filled. Top with remaining cake crumbles.
Cake can be assembled ahead of time as well, but should be eaten within a few hour for best results.
*Follow recipe on the back of the cake and pudding boxes. I use all the same measurements. For the cake replace oil with nonfat greek yogurt. Use nonfat or lowfat milk in the pudding for runnier consistency.