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