Sweetened By Nature

Gluten Free Pineapple Trifle

Servings

12people

Servings

12people

Ingredients

Vanilla Pudding

Gluten Free Yellow Cake

Pineapple Whip

Toppings

Instructions

Vanilla Pudding

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

Gluten Free Vanilla Cake

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

Pineapple Whip

Combine the whipped topping with the crushed pineapple and set aside in the refrigerator

Trifle Assembly

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