Six Fruit Trifle

For a large group, try doubling this recipe and layering it in a punch bowl. Let guests serve themselves. Don't be surprised if the bowl gets licked clean.


12 to 14 servings


1 (9 ounce) package yellow cake mix
1 (20 ounce) can pineapple tidbits, drained
2 medium firm bananas, sliced
2 medium peach or nectarines, peeled and sliced
2 cups sliced fresh strawberries, divided
2 cups cold milk
1 (3.4 ounce) package instant vanilla pudding mix
1 cup heavy whipping cream
1 tablespoon granulated (white) sugar
1/2 cup fresh blueberries
2 kiwi fruit, peeled and sliced


Prepare and bake cake according to package directions, using a 9-inch round baking pan. Cool; cut into 1-inch cubes. In a large bowl, combine the pineapple, bananas, peaches and 1/2 cup strawberries.

In another bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft-set.

In a small bowl, beat cream until soft peaks form. Add sugar; beat until stiff peaks form.

In a 3-quart trifle bowl, layer half of the cake cubes, fruit mixture, pudding and whipped cream. Repeat layers. Top with blueberries, kiwi and remaining strawberries. Cover and refrigerate for 4 hours or overnight.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 20 minutes
Chill Time: 4 hours


Store in refrigerator.

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