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Banana Cream Cake Trifle

 Banana Cream Cake Trifle
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
20 ServingsPrep: 30 min. + chilling


  • 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


  • 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,

2 of 2

Banana Cream Cake Trifle (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.