March 23, 2015
Red Velvet Cake fans take note – one taste and this may quickly become your new dessert of choice. This trifle is so easy to make that you might find it becomes a standard “go to” dessert recipe at your house. You start by simply baking a red velvet cake mix as directed on the package. Once the cake layers cool, mix up the filling and start layering. Voila, it’s as easy as that!
I’ve been making this trifle for several years now and it’s always a hit. It’s the perfect dessert to serve a crowd and is a great timesaver when you make it the day before a big meal (you know what it’s like rushing around trying to get everything ready at the last minute). I took this to a family potluck last weekend and everyone couldn’t wait to dig in. The bowl usually comes home empty, but there was a little left this time (yay, let’s hear it for dessert leftovers!). I’m pretty sure the only reason the bowl wasn’t cleaned out was that there were three other desserts on the table too (brownies, cookies and banana split cake).
Since there will be half a cake layer left, crumble it up and store in the freezer to use later on other sweet treats. Let’s see…I’m thinking red velvet cake crumbs on top of vanilla ice cream with hot fudge, whipped cream and pecans. How does that sound? Hmm…I just might be on to something! Enjoy and let me know what ideas you have for the cake crumbs.
Yield: 12 to 14 servings
- 1 (18.25 oz.) red velvet cake mix*
- Eggs, water and oil called for on cake mix
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 1/4 cups milk
- 1 (5.1 oz.) package vanilla instant pudding and pie filling
- 1 (12 oz.) container frozen whipped topping, thawed
- 1/3 cup finely chopped pecans
- Heat oven to 350 degrees F. Mix and bake cake mix in two 8-inch or 9-inch cake pans as directed on package. Cool completely.
- In large bowl, combine cream cheese and powdered sugar; beat until smooth. Add milk and pudding mix; beat until smooth. Stir in whipped topping until well blended.
- Cut each cake layer in half to make four half-circle pieces (reserve one piece for another use). Crumble one piece in bottom of 3-quart trifle bowl, pressing down slightly. Spoon and spread 1/3 of the cream cheese filling evenly on top. Repeat layers two more times. Sprinkle pecans on top.
- Refrigerate at least 2 hours before serving. Store in refrigerator.
*I used Duncan Hines Red Velvet Premium Cake Mix
Source: My original recipe
Welcome to Simply Southern Baking. I’m Robin, the girl behind the recipes wishing I had more time to spend in the kitchen!