Home > Recipes > Banana Cream Cake Trifle

Banana Cream Cake Trifle Recipe

Whether they're young or young at heart, all at your table will love this fun, retro dessert. Bonus: You can make it in advance.—Korina Ireland, Little Rock, Arkansas

This recipe is:

Quick

[X]

Rate Banana Cream Cake Trifle Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Banana Cream Cake Trifle Recipe

Prep: 30 min. + chilling

Yield: 20 Servings

30 30

Ingredients

1 package (15 ounces) cream-filled sponge cakes
5 large ripe bananas, sliced
1/2 cup orange juice
1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
1 can (20 ounces) crushed pineapple, undrained
1-1/4 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
4 cups whipped topping, divided
1 pint fresh strawberries, thinly sliced
Additional sliced bananas and strawberries
Fresh mint, optional

Directions

Slice each cake widthwise into eight slices; set aside. Place bananas and orange juice in a bowl; gently stir to coat. In a large bowl, beat cream cheese and sugar until smooth. Add the pineapple, milk and pudding mix; beat on low speed until blended. Fold in 1-1/2 cups whipped topping.
Line bottom and sides of a 4-qt. glass trifle bowl with half of the cake slices. Arrange a third of the banana slices and strawberries against the sides of bowl. Carefully spoon half of the pudding mixture into the bowl. Arrange half of the remaining bananas and strawberries around bowl. Add the remaining cake, bananas, strawberries and pudding in the center of bowl.
Cover and refrigerate for 4 hours or overnight. Before serving, spread with remaining whipped topping. Garnish with additional bananas and strawberries and mint if desired. Yield: 20 servings.

Nutritional Facts 3/4 cup equals 249 calories, 9 g fat (6 g saturated fat), 17 mg cholesterol, 186 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Banana Cream Cake Trifle in Taste of Home Christmas Annual Annual 2012, p95