Trifle recipes with pound cake and vanilla pudding is a rich layered dessert made using soft pound cake, creamy vanilla pudding, fruity berries, jelly, and whipped cream.
I made this trifle recipes with pound cake and vanilla pudding because I was inspired while watching a British baking show where they created something similar.
The colors, textures, and creamy layers immediately caught my attention. I wanted to recreate that experience in my own kitchen.
Now I’ll show up and guide you step-by-step through the process of making this delicious trifle recipes with pound cake and vanilla pudding using pound cake and vanilla pudding.
About This Recipe
This trifle recipes with pound cake and vanilla pudding combines layers of moist pound cake, creamy vanilla pudding, fruity jelly, and fresh mixed berries, all topped with homemade whipped cream. It’s a dessert that brings together soft textures and bright flavors in every bite.
The vanilla pudding base adds smooth richness, while the jelly and berries give it a refreshing touch. Using store-bought pound cake keeps things simple and quick, making it easy to assemble.
Each layer blends into the next as it chills, creating a beautiful presentation in a glass dish. This trifle recipes with pound cake and vanilla pudding is both comforting and impressive for gatherings or casual treats at home.
How To Prepare Trifle Recipes With Pound Cake And Vanilla Pudding?
Preparation Time: 20 minutes.
Cooking Time: 15 minutes
Total Time: 35 minutes.
Course: Dessert
Cuisine: Western
Yield: 8 servings
Kitchen Utensils Needed
- Medium saucepan
- Whisk
- Electric mixer or hand whisk
- Mixing bowls
- Trifle dish or deep glass bowl
- Knife and cutting board
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 400g (approx. 14 oz) prepared pound cake, cubed
- ¼ cup sherry (optional) or fruit juice (like orange or berry)
- 1½ cups mixed berries (strawberries, raspberries, blueberries)
- 1 packet strawberry or raspberry jelly (gelatin dessert), prepared and chilled
- 2 cups whole milk
- 4 egg yolks
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3.4 oz box of vanilla pudding mix
- 1 cup sour cream
- ½ cup vegetable oil
- 1½ cups heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
1. Prepare Vanilla Custard Base:
In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and milk over medium heat. Stir constantly until the mixture thickens (around 10 minutes). Remove from heat, stir in vanilla extract, and let it cool. Once cooled, whisk in the vanilla pudding mix, sour cream, and vegetable oil until smooth.
2. Make the Whipped Cream:
In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Set aside in the fridge.
3. Layer the Cake and Jelly:
Start layering your trifle dish with cubed pound cake. Drizzle lightly with sherry or fruit juice. Next, add a layer of prepared jelly, then scatter some of the fresh berries on top.
4. Add Custard and Cream:
Pour a generous layer of the vanilla pudding custard mixture over the berries. Then spoon or pipe a layer of whipped cream over the pudding. Repeat the layering until the dish is full, ending with whipped cream and a few berries on top for garnish.
5. Chill and Serve:
Refrigerate the trifle for at least 2 hours, or up to overnight, to allow the layers to set and the flavors to blend. Serve cold with extra berries if desired.
Why My Recipe Works
This trifle recipes with pound cake and vanilla pudding works because it perfectly balances texture, flavor, and ease of preparation.
The pound cake provides a dense, buttery base that soaks up the fruit juice or sherry without becoming soggy. The mixed berries and jelly add brightness, sweetness, and a juicy contrast to the rich cake.
The homemade custard (or instant pudding) offers a creamy layer that ties everything together, while the whipped cream adds a light, airy finish.
Each component is simple on its own, but when layered, they create a harmonious dessert that’s satisfying, visually stunning, and easy to prepare ahead of time.
Amazing 5 Serving Ideas
1. Elegant Dessert Bar:
Set up a trifle station at your next gathering, complete with assorted toppings like fresh berries, whipped cream, and chocolate shavings. Let guests customize their own individual servings for a fun and interactive dessert experience.
2. Family Brunch Delight:
Serve individual portions of trifle in pretty glass jars or cups for a charming addition to your brunch spread. Pair with mimosas or fruit-infused water for a refreshing and indulgent start to the day.
3. Picnic Perfection:
Pack individual servings of trifle in portable containers for a sweet treat on your next picnic outing. The layers of pound cake and vanilla pudding are not only delicious but also easy to transport and enjoy outdoors.
4. Dinner Party Finale:
Impress your dinner guests with a show-stopping trifle as the grand finale to your meal. Garnish with edible flowers or mint leaves for an elegant touch that’s sure to leave a lasting impression.
5. Midnight Snack Surprise:
Indulge in a late-night treat by keeping a pre-assembled trifle in the refrigerator for whenever the craving strikes. The combination of pound cake and vanilla pudding is the perfect way to satisfy your sweet tooth before bedtime.
Tips for the Perfect Trifle
➤ Use Day-Old Pound Cake: Slightly stale cake soaks up the juices better without turning mushy.
➤ Chill the Jelly Properly: Let the jelly partially set before adding berries to keep them suspended evenly.
➤ Temper the Egg Yolks: When making custard, slowly add hot milk to egg yolks to avoid scrambling.
➤ Whip Cream Just Right: Stop whipping when soft peaks form for a light, creamy topping that holds its shape.
➤ Layer Gently: Build your trifle carefully to keep distinct, pretty layers for a great presentation.
➤ Make Ahead: Refrigerate for at least 2 hours or overnight to let flavors meld and the trifle to set perfectly.
How To Store Leftovers
To store leftover trifle, cover it tightly with plastic wrap or transfer it to an airtight container. Keep it refrigerated and consume within 2-3 days for the best freshness and flavor.
Avoid freezing, as the texture of the whipped cream and jelly may change when thawed.
Before serving leftovers, give the trifle a gentle stir to redistribute the layers, or add a fresh dollop of whipped cream to refresh the topping. Always use a clean spoon to serve to maintain hygiene.
Conclusion
My easy and delicious trifle recipes with pound cake and vanilla pudding is a wonderful dessert to spend time making and enjoy afterward.
The layers come together quickly, and the flavors blend beautifully after chilling. I hope you understand the process clearly from the steps I shared, and now you feel confident to try making this trifle yourself.
Trifle recipes with pound cake and vanilla pudding a rewarding recipe that impresses without much effort, and I’m sure it will become a favorite in your dessert collection. Enjoy every bite!
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Trifle Recipes With Pound Cake And Vanilla Pudding
Equipment
- Medium saucepan
- Whisk
- Electric mixer or hand whisk
- Mixing bowls
- Trifle dish or deep glass bowl
- Knife and cutting board
- Measuring cups and spoons
- Rubber spatula
Ingredients
- 400 g approx. 14 oz prepared pound cake, cubed
- ¼ cup sherry optional or fruit juice (like orange or berry)
- 1½ cups mixed berries strawberries, raspberries, blueberries
- 1 packet strawberry or raspberry jelly gelatin dessert, prepared and chilled
- 2 cups whole milk
- 4 egg yolks
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 3.4 oz box of vanilla pudding mix
- 1 cup sour cream
- ½ cup vegetable oil
- 1½ cups heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
Prepare Vanilla Custard Base:
- In a medium saucepan, whisk together the egg yolks, sugar, cornstarch, and milk over medium heat. Stir constantly until the mixture thickens (around 10 minutes). Remove from heat, stir in vanilla extract, and let it cool. Once cooled, whisk in the vanilla pudding mix, sour cream, and vegetable oil until smooth.
Make the Whipped Cream:
- In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Set aside in the fridge.
Layer the Cake and Jelly:
- Start layering your trifle dish with cubed pound cake. Drizzle lightly with sherry or fruit juice. Next, add a layer of prepared jelly, then scatter some of the fresh berries on top.
Add Custard and Cream:
- Pour a generous layer of the vanilla pudding custard mixture over the berries. Then spoon or pipe a layer of whipped cream over the pudding. Repeat the layering until the dish is full, ending with whipped cream and a few berries on top for garnish.
Chill and Serve:
- Refrigerate the trifle for at least 2 hours, or up to overnight, to allow the layers to set and the flavors to blend. Serve cold with extra berries if desired.