Easy Raspberry Trifle

Not only is this divine dessert easy to make, but it's almost fat free!


16 servings


1 box white angel food cake mix (e.g. Betty Crocker®)
1 1/4 cups cold water
2 cups boiling water
1 (8-serving size) box sugar-free raspberry-flavored gelatin
2 (10 ounce) packages frozen sweetened raspberries, thawed
3 (6 ounce) containers red raspberry yogurt (e.g. Yoplait®)


Move oven rack to lowest position (remove other racks). Preheat oven to 350°F (177°C).

In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.

Bake for 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.

Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.

Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.

Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm.

Estimated Time

Preparation Time: 15 minutes
Total Time: 4 hours 17 minutes

Additional Information

You can use two 4-serving-size packages of raspberry-flavored gelatin instead of one 8-serving-size package. Or replace the sugar-free raspberry gelatin with regular raspberry-flavored gelatin.

If you are serving a smaller group, you can easily cut this recipe in half. Bake cake as directed on package for two 9-inch loaf pans and freeze one cake for later. Use half the ingredients, and layer them in a 1 1/2-quart serving bowl.


Store in refrigerator.

Nutritional Information

Amount per serving: Calories 180 (Calories from Fat 0), Total Fat 0 g (Saturated Fat 0 g, Trans Fat 0 g), Cholesterol 0 mg; Sodium 310 mg; Total Carbohydrate 40 g (Dietary Fiber 1 g, Sugars 30 g), Protein 5 g; Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; Carbohydrate Choices: 2 1/2

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