I volunteered to bring a dessert to a summer family gathering, and I decided I wanted to bring something with fresh fruit, homemade ingredients, and something to fit into my new gluten-free lifestyle.
I have made trifles before, but this one is far and away the best I have ever tried (or tasted). It combines the lightness of homemade whipped cream and fruit with the decadence of cake and pudding. It is, in short, an Amazing Trifle!
This trifle can be made with Gluten free cake mix, or with traditional yellow cake. It is great either way!
8 oz container Sour Cream
Whipped Cream (recipe to follow)
1 c milk (any type: cow’s milk, almond, rice, etc)
1 package French Vanilla instant pudding mix (or the White Chocolate variety)
1 box original or gluten-free yellow cake mix, any brand
3 Kiwis, peeled and sliced
1 pint of fresh strawberries, sliced
1 pint of fresh blueberries, blackberries, or raspberries
1 15 oz can crushed pineapple; drained, juice reserved
16 oz container of heavy cream
1 Tb vanilla extract
2-3 Tb Confectioner’s sugar (sweeten to taste)
- On the day before you will be serving the trifle, bake the yellow cake and let cool completely. Cover and reserve for the following day.
- In a stand mixer or large bowl, whip the heavy cream until it begins to come together. Then add the vanilla and sugar, and continue whipping until peaks form. Be careful not to over-mix, or the cream with become lumpy and butter-like. Place the bowl of whipped cream in the fridge until you are ready to use it.
- In another bowl combine the sour cream, milk, pudding mix, and 3/4 of the can of pineapple; stir together until well blended. The mixture should be pudding consistency; if it is to thick, add more milk until it is the desired texture.
- Clean the fruit, (reserving 2 or 3 strawberries that are the prettiest for garnish on top of the finished trifle), and place in three separate bowls. take the reserved pineapple juice and divide it among the fruit, allowing it to soak for 5-10 minutes.
- Take the whipped cream and gently fold it in to the pudding mix, being careful not to deflate the cream.
- Cut the yellow cake into 1 1/2 inch cubes and hold to the side.
- In a large clear bowl – preferably a trifle dish – fill in the bottom layer of the bowl with cubed cake. Next add a layer of the small berries, being sure to fill in around the edge of the dish so it can be seen from the outside. Then add a layer of the pudding mixture,.
- Begin the next layer with the cubes of cake. Then make a flat layer of the kiwi fruit as well as taking the best looking slices of kiwi and placing them against the side of the dish. Add the pudding mixture on top.
- For the last layer, add all of the remaining pieces of cake, being sure to reach them to the outside of the dish. Pour the sliced strawberries on top, then top with the pudding mix. Fill in the mix to within 1 inch of the edges of the dish, to show the strawberry layer that is underneath. Take the strawberries that have been reserved and slice them into fan shapes, spread out to show all of the layers. Place 2 or 3 of them on top of the cream.
- Chill the trifle for at least 5 hours, or up to 8. This will soften the cake cubes and allow everything to come together nicely.
- Serve with a large spoon and enjoy!
*A note about the fruit you can use: you are certainly able to substitute any type of fruit you like, but I would avoid bananas which tend to brown. The best thing you can do is pick fruit that is in season and that looks delicious!