One of my favorite childhood desserts was a pineapple angel food cake with layers of pineapple whip between cake slices, topped with more pineapple and strawberries. This dessert was extremely light and fluffy and satisfied all cravings, especially in the summer. I wanted to recreate this but as a gluten free pineapple trifle. You can make this recipe dairy free with some simple modifications.
We used a GF yellow cake mix (Pillsbury), Jello instant vanilla pudding mix, Cool Whip, and Dole crushed canned pineapple. Make this recipe dairy free using coconut-based frozen whipped topping, coconut milk in the pudding, and a butter substitute in the cake. You can also make the trifle healthier with a Simple Mills paleo cake mix. Or make your own cake, pudding, and whipped topping. We’re currently quarantining and using what is readily available.
To add a little pineapple flavor, we used pineapple juice in the cake instead of water. We also mixed crushed canned pineapple into the whipped topping.
This gluten free pineapple trifle is perfect for family gatherings or just for a fun weekend dessert. We made it for Easter. It keeps well in the refrigerator for 3-4 days (if it lasts that long).
What’s your favorite kind of trifle?
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- 2 packages vanilla pudding mix *instant or regular
- 6 cups milk *regular or dairy free
- 1 gluten free yellow cake mix
- 3 large eggs
- 1 cup pineapple juice *can strain from a can of crushed pineapple
- 1/3 cup melted butter
- 1.5 cups vanilla pudding
- 24 oz frozen whipped topping *regular or dairy free, we used cool whip
- 20 oz can crushed pineapple
Ingredients
Vanilla Pudding
Gluten Free Yellow Cake
Pineapple Whip
Toppings
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- Follow the instructions on your pudding mix. Ours was instant and called for 6 cups of milk (3 cups for each package). Whisk or hand blend together until well combined, and store in the refrigerator for now
- You can choose to make the cake homemade or use a boxed mix. Preheat the oven to 350 degrees Fahrenheit or what your boxed mix instructs
- Follow the recipe of your particular cake mix. Ours called for 3 eggs, 1/3 cup oil, and 1 cup water. Instead of using water, we used pineapple juice, and instead of oil, we used butter. Use a strainer to separate the crushed pineapple from the pineapple juice, and save the pineapple for the whipped topping
- Add 1.5 cups of vanilla pudding to the cake batter and mix thoroughly
- Evenly spread the batter into a greased 9" x 13" pan and bake according to the mix, until a toothpick comes out clean
- Combine the whipped topping with the crushed pineapple and set aside in the refrigerator
- Allow the cake to cool completely (refrigerate it to speed up the process)
- Once the cake is cool, cut it into small ~2" squares
- Layer the bottom of the trifle with just under half of the cake squares
- Next, place half of the pineapple whip over the cake pieces
- Put strawberry pieces around the glass of the trifle bowl
- Add another layer of cake, leaving enough leftover for some crumbles on the top layer
- On top of the second cake layer, add the pudding
- On top of the pudding, add more of the pineapple whip.
- Top the trifle with cake crumbles, fresh strawberries, and fresh pineapple if you are going to serve it now or hold off until you're ready to serve (the flavor keeps getting better as the days go on)
- Store in the refrigerator and consume within 3-4 days
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