Easter Trifle Dessert
A colorful and forgiving layered delight perfect for Easter celebrations, this trifle combines soft cake cubes, creamy pudding, and airy whipped topping for a show-stopping dessert.
Ingredients
For the cake
- 1 box white or yellow cake mix Plus eggs, oil, and water as directed.
- 3–4 drops gel food coloring (pink, yellow, green, blue) Use less for pastel shades.
For the pudding layers
- 2 boxes instant pudding mix (vanilla or white chocolate) Creates custard-like layers.
- 4 cups milk Whole or 2% milk for creaminess.
For the trifle assembly
- 16 oz whipped topping Like Cool Whip or dairy-free alternative.
- 1 cup mini chocolate eggs For decoration.
- 1 cup sprinkles Pastel, metallic, or nonpareils.
- optional edible flowers Make sure they’re food-safe and washed.
Instructions
Preparation
- Preheat the oven according to the cake mix directions.
- In a large bowl, whisk the dry cake mix with eggs, oil, and water until smooth.
- Divide the batter into 3-4 bowls and tint with gel food coloring.
- Pour the batter into prepared cake pans and bake until a toothpick comes out clean.
- Let the cakes cool completely on wire racks.
Assembly
- Once cool, cut the cakes into roughly 1-inch cubes.
- Whisk the pudding mixes with cold milk until thick and glossy, then chill.
- In a large clear trifle bowl, layer cake cubes, pudding, and whipped topping, repeating the layers.
- Finish with a thick layer of whipped topping, and scatter mini chocolate eggs, sprinkles, and edible flowers on top.
- Refrigerate for at least one hour before serving.
Notes
To make firmer slices, brush each cake layer lightly with simple syrup. For added decoration, use a serrated knife for cleaner cubes.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 45gProtein: 4gFat: 12gSaturated Fat: 5gSodium: 150mgSugar: 25g
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