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Very Berry Trifle

 Very Berry Trifle
Recipe provided by Smucker's®
8-10 ServingsReady In Time 1 hour, 15 minutes


  • Crisco® Original No-Stick Cooking Spray
  • 1 box Pillsbury® White Cake
  • 1 1/4 cups water
  • 1/3 cup Crisco® Pure Vegetable Oil
  • 4 egg whites
  • 1 (6-serving size box) vanilla instant pudding
  • 1 (12 oz.) jar Smucker's® Strawberry Preserves
  • 2 cups (about 8) crumbled coconut macaroons
  • 3 cups mixed fresh berries
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 1/4 cup slivered, blanched almonds, toasted* (optional)


  • Heat oven to 350°F. Spray two 8-inch round baking pans with
  • no-stick cooking spray. Mix cake mix, water, vegetable oil, and egg
  • whites in a large bowl on low speed for 1 minute; beat on medium
  • speed 2 minutes more, scraping bowl occasionally (or beat 2 minutes
  • by hand, using a wire whisk.) Pour into prepared pans.
  • Bake 25 to 30 minutes or until toothpick inserted in center comes out
  • clean. Cool 10 minutes in pan. Run knife around inside of pan before
  • removing. Cool completely in wire rack.
  • Make pudding according to package directions. Cut cooled cakes
  • horizontally in half. Spread each lower half with half of the
  • preserves; replace top. Cut filled cakes into bite-sized pieces;

2 of 2

Very Berry Trifle (continued)

Directions (continued)

  • place pieces from one cake randomly into bottom of 14-cup trifle or
  • glass bowl.
  • Sprinkle with half of macaroons. Spread half of pudding over
  • macaroons. Top with half of berries and whipped topping. Repeat
  • layers with remaining cake, macaroons, pudding and whipped topping;
  • garnish with remaining berries and almonds, if desired. Yield: 8 to
  • 10 servings.
TIP *To toast nuts: Place almonds in a dry nonstick skillet; cook over medium heat until lightly browned.