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Chocolate Pineapple Trifle

 Chocolate Pineapple Trifle
We have this dessert every Christmas Day. Sometimes I'll serve individual helpings in stemmed goblets for an elegant holiday look. -Gloria Vrabel, Webster, Massachusetts
10-12 ServingsPrep: 30 min. + chilling Bake: 35 min. + cooling


  • 1 package (16 ounces) angel food cake mix
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 4 cups cold milk, divided
  • 3 eggs, lightly beaten
  • 1 can (20 ounces) crushed pineapple, drained
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 package (5.9 ounces) instant chocolate pudding mix
  • 1/3 cup water
  • 2 teaspoons rum extract
  • 2 cups heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • Pineapple chunks and grated chocolate, optional


  • Prepare and bake cake according to package directions. Cool
  • completely. Meanwhile, for pineapple pudding, combine sugar and
  • cornstarch in a large saucepan. Gradually whisk in 2 cups of milk.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Remove from the heat. Stir 1/2 cup hot mixture into the eggs; return
  • all to the pan, stirring constantly. Bring to a gentle boil; cook
  • and stir for 2 minutes longer.
  • Remove from the heat; stir in pineapple and vanilla. Pour into a
  • bowl; press a piece of waxed paper or plastic wrap on top of
  • pudding. Refrigerate, without stirring, until cooled. Meanwhile,

2 of 2

Chocolate Pineapple Trifle (continued)

Directions (continued)

  • whisk the remaining milk and pudding mix for 2 minutes. Let stand
  • for 2 minutes or until soft-set. Chill.
  • To assemble, cut cooled cake into 1-in. cubes. Place a third of the
  • cake in a 3-1/2-qt. trifle dish. Combine water and rum extract;
  • drizzle a third over the cake. Top with pineapple pudding, a third
  • of the cake and a third of the rum mixture. Layer with the chocolate
  • pudding and remaining cake and rum mixture. Cover and chill.
  • Just before serving, in a large bowl, beat cream until it begins to
  • thicken. Add confectioners' sugar; beat until stiff peaks form.
  • Spread over cake. Garnish with pineapple and grated chocolate if
  • desired. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 each) equals 471 calories, 19 g fat (11 g saturated fat), 119 mg cholesterol, 556 mg sodium, 68 g carbohydrate, 1 g fiber, 9 g protein.