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.
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
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
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
1 1/2 cups white sugar
2/3 cup mayonnaise
1 cup milk
2 tsp gf vanilla extract
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.