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Cherry Cream Trifle

 Cherry Cream Trifle
Not only is this dessert cool and creamy, it's a conversation piece when presented in a punch bowl!—Juanita Davis, Martin, Tennessee
25-30 ServingsPrep: 25 min. Bake: 40 min. + cooling


  • 1 package yellow cake mix (regular size)
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 2 cans (21 ounces each) cherry pie filling
  • 2 cans (20 ounces each) crushed pineapple, drained
  • 2 cartons (16 ounces each) frozen whipped topping, thawed
  • 2 cups chopped pecans


  • Prepare and bake cake according to package directions for a 13-in. x
  • 9-in. pan. Cool on a wire rack. Meanwhile, prepare pudding according
  • to package directions.
  • Cut cake into 1-1/2-in. cubes; place a third of the cubes in an 8-qt.
  • punch bowl. Top with a third of the pie filling, pineapple, pudding,
  • whipped topping and pecans; repeat layers twice. Cover and
  • refrigerate until serving. Yield: 25-30 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.