The Memory Behind This Treat

The very first time I made this Easter Trifle Dessert, I was standing in my mom’s small kitchen with food coloring stains on my fingers and a 5-year-old “assistant” sneaking cake scraps off the cooling rack. Growing up, Easter meant a crowded table, wrinkled pastel dresses, and at least 3 different desserts elbowing for space next to the ham. My mom always made something classic—usually a carrot cake or lemon bars—but she also loved a good shortcut, especially when there were a dozen people in the house and only 1 oven rack that baked evenly. That’s where this trifle started: a box of white cake mix, instant pudding, and a very determined plan to make something that looked like it took all day, without actually taking all day. When we spooned it into tall glasses that first year, my dad said it looked like “a watercolor painting you could eat,” and the name just stuck.

Over the years, this Easter Trifle Dessert became our “negotiation dessert”—the one I pulled out when I didn’t have time (or energy) for a showstopper layer cake, but still wanted that ooh-and-ahh moment. I’ve brought it to church potlucks where the kids hovered around the bowl, quietly plotting which pastel cube they’d aim for first. I’ve made it late at night on a Saturday, baking off the colored cakes while I cleaned the kitchen and whisked pudding between wiping down counters and packing baskets. The clear trifle dish always made it feel a little fancier than it actually was, proving that boxed mix, instant pudding, and whipped topping can absolutely become a holiday centerpiece with just a few thoughtful layers. And every time I make it now, I still lick a spoon of pudding and think of my mom saying, “If it looks happy in the bowl, it’ll make people happy at the table.”

How To Make It (Mix & Ingredients)

For this Easter Trifle Dessert, you’ll start with the cake mix, because that’s what gives you those pretty pastel cubes without a ton of effort. Mix the batter exactly as the box directs—if it says 3 eggs and ½ cup oil, follow it, no “but my batter looks thick” second-guessing. Once it’s smooth, divide the batter evenly into 3–4 bowls and tint each one a different pastel shade using gel or liquid food coloring; aim for soft pink, yellow, green, and blue rather than neon. A little color goes a long way, so add just a drop or two, stir, then adjust slowly. Bake each color in its own thin layer (you can reuse the same pan if needed), then let them cool completely so they slice into neat little cubes instead of squashing into crumbs.

Instructions Process of Easter Trifle Dessert

While the cakes cool, whisk together your instant pudding mix and cold milk in a large bowl. Use a whisk and some elbow grease for about 2 minutes, until the mixture thickens and turns glossy with no visible lumps. Vanilla and white chocolate pudding both work beautifully here; pick whichever sounds more festive to you. Pop the pudding into the fridge so it can firm up—that chill time helps it hold distinct layers in your Easter Trifle Dessert instead of running down into the cake. When you’re ready to assemble, gently fold the whipped topping once or twice just to loosen it, then start layering: pastel cake cubes, a generous layer of pudding, a fluffy cloud of whipped topping, and repeat. Finish with more whipped topping and a joyful scatter of mini chocolate eggs, sprinkles, and edible flowers, and you’ve got a dessert as pretty as any decorated Easter cake, with half the stress.

Make-Ahead & Storage

This Easter Trifle Dessert is a make-ahead dream, which is exactly what you want when you’re juggling ham, side dishes, and egg hunts. For the best texture, you can fully assemble the trifle up to 24 hours in advance and keep it covered in the fridge. The cake cubes will soften slightly as they sit with the pudding, but they shouldn’t turn mushy within that window—especially if you bake the cake fully and let it cool completely before cutting. If you like a firmer bite to your cake, assemble it 4–8 hours before serving instead. Add your mini chocolate eggs, sprinkles, and any edible flowers as close to serving time as possible so they stay pretty and don’t bleed color.

If you really want to get ahead, you can prep the components separately. Bake, cool, and cube the pastel cake up to 2 days ahead, then store the cubes in an airtight container at room temperature, or in the fridge if your kitchen runs warm. You can also whisk the pudding up to 24 hours ahead and keep it covered in the refrigerator; just give it a quick whisk before layering if it looks a bit thick. The whipped topping can stay in the fridge in its original container until you’re ready to assemble your Easter Trifle Dessert.

Store any leftovers tightly covered in the refrigerator for up to 3 days. The layers will soften more each day, but the flavors stay lovely and it turns into that nostalgic, soft spoonable dessert everyone secretly loves. If you’re serving again on day 2 or 3, freshen it up with a few extra sprinkles or a handful of new chocolate eggs on top so it looks party-ready again. Avoid freezing this dessert—the pudding and whipped topping will separate and turn icy, which steals all the fun from those pretty pastel layers.

Best Ingredients & Party Variations

For the very best Easter Trifle Dessert, start with a soft, neutral cake base that really lets the colors and creaminess shine. A white cake mix gives you the most vibrant pastels, but a yellow mix adds a cozy, buttery flavor if you don’t mind slightly deeper tones. Use gel food coloring instead of liquid so your batter doesn’t get runny—just a toothpick dab does the trick. For the creamiest layers, use whole milk with your instant pudding and chill it until it’s nicely thick before you start assembling. I love vanilla pudding for that classic, bakery-style flavor, but white chocolate pudding makes the whole trifle taste like a candy bar in a bowl. And while whipped topping is wonderfully stable for parties, you can fold in a little real whipped cream for extra lift and a fresher flavor.

Once you’ve got the basics down, you can play with party variations so your Easter Trifle Dessert fits whatever gathering you’re hosting. For a kid-friendly version, mix in crushed sandwich cookies between layers and top with chocolate “dirt,” extra sprinkles, and a few bunny-shaped candies. For a slightly more grown-up twist, brush the cake cubes with a splash of orange juice or a non-alcoholic almond syrup to add moisture and a hint of flavor depth. Hosting a big crowd? Make mini trifles in clear cups or mason jars—easier to serve and they travel well for brunch potlucks. You can also swap in lemon pudding and add a layer of berries for a fresher, springier take that still feels festive and fun on the dessert table.

Serving of Easter Trifle Dessert

Conclusion

Every time I make this Easter Trifle Dessert, it becomes less about the layers in the bowl and more about the layers of people gathered around the table. There’s something special about everyone leaning in to admire the pastel cake cubes, the silky pudding, and that cloud of whipped topping before diving in together. It feels playful, a little nostalgic, and wonderfully low-stress—exactly what busy spring days need.

I love knowing this is the kind of dessert kids can help assemble, grandparents can happily taste-test, and guests can’t help but “ooh” and “ahh” over. It’s the kind of sweet that starts conversations: which color slice did you get, who gets the extra mini eggs, whose spoon went in first? Those tiny moments are what turn a simple holiday dessert into a tradition you look forward to every year.

I hope you print this, bookmark it, and make it part of your Easter rhythm. When you do, let me know how it went, what you layered in, and who you shared it with—I’m cheering you on from my kitchen.

For more delicious recipes like this, follow us on social media!

Recipe

Easter Trifle Dessert

A colorful, creamy layered dessert with pastel cake cubes, pudding, and whipped topping, perfect for Easter brunch or spring celebrations.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 1 trifle

Calories 280 kcal

Ingredients

  

Ingredients

• 1 box white or yellow cake mix about 15.25 oz
• Ingredients listed on cake mix box typically eggs, oil, and water
• Pink food coloring
• Yellow food coloring
• Green food coloring
• Blue food coloring
• 2 boxes instant vanilla or white chocolate pudding mix 3.4 oz each
• 4 cups cold milk
• 16 oz whipped topping thawed
• 1 cup mini chocolate eggs
• 2 tbsp pastel sprinkles
• Edible flowers for decoration optional

Instructions

 

• Preheat the oven according to the cake mix package directions and prepare the cake batter as directed on the box.
• Divide the cake batter evenly into 4 bowls and tint each portion a different pastel color using pink, yellow, green, and blue food coloring, stirring until the colors are uniform.
• Pour each colored batter into separate greased baking pans or bake in batches using the same pan, spreading into thin, even layers.
• Bake each colored cake layer according to package directions, or until a toothpick inserted in the center comes out clean.
• Allow all cake layers to cool completely on wire racks, then remove from pans and cut into 1-inch cubes.
• In a large mixing bowl, add the instant pudding mixes and cold milk, then whisk for about 2 minutes until thick and smooth with no lumps.
• Refrigerate the pudding for at least 10 minutes to firm up slightly while you prepare to assemble the trifle.
• Gently stir the whipped topping to loosen it so it is smooth and easy to spread without deflating too much.
• In a large clear trifle dish, add an even layer of pastel cake cubes to cover the bottom.
• Spoon a layer of pudding over the cake cubes and spread it into an even layer, making sure to reach the edges of the dish.
• Add a layer of whipped topping over the pudding, spreading gently to avoid mixing the layers.
• Repeat the layers of cake cubes, pudding, and whipped topping until the trifle dish is filled, ending with a smooth layer of whipped topping on top.
• Decorate the top with mini chocolate eggs, pastel sprinkles, and edible flowers if using, arranging them evenly for a festive look.
• Cover the trifle and refrigerate for at least 1 hour before serving to allow the layers to set and the flavors to blend.

Notes

- Use gel or liquid food coloring sparingly to keep the pastel shades soft rather than neon.
- Make sure the cake is completely cool before cutting so the cubes hold their shape and do not crumble.
- The trifle can be assembled up to 24 hours in advance and kept covered in the refrigerator.
- Add mini eggs, sprinkles, and edible flowers just before serving to keep the decorations fresh and colorful.

Keyword Easter trifle dessert, pastel trifle, pudding trifle, spring dessert, Vegetarian