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Trifle Cake Recipe
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TRIFLE CAKE w. CHOCOLATE PUDDING + YELLOW CAKE

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 and adding homemade whipped cream!
Course Dessert
Cuisine American
Keyword baking, dessert
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
Calories 436kcal

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 9x13 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.

Notes

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Nutrition

Calories: 436kcal | Carbohydrates: 50g | Protein: 8g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 442mg | Potassium: 213mg | Fiber: 1g | Sugar: 30g | Vitamin A: 890IU | Vitamin C: 0.3mg | Calcium: 250mg | Iron: 1mg