Old Fashioned Pound Cake Raspberry Trifle
Indulge in the sweet, creamy, and fruity layers of this Old Fashioned Pound Cake Raspberry Trifle, a show-stopping dessert perfect for any gathering. This easy-to-assemble recipe combines cubes of tender pound cake, juicy macerated raspberries, velvety vanilla pudding, and luscious homemade whipped cream for a delightful medley of textures and flavors. A drizzle of warm raspberry jam adds an extra burst of fruity sweetness to every bite. Not only is it stunning when served in a crystal-clear trifle dish, but the customizable layers also ensure that every spoonful is as rich and satisfying as the last. Ready in just 20 minutes and featuring classic ingredients, this no-bake dessert is sure to become a go-to crowd-pleaser. Whether for holidays, special occasions, or a summer treat, this raspberry trifle is a celebration in itself.
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Recipe Information
Ingredients
- 1 loaf (approximately 16 oz) Pound cake
- 3 cups Fresh raspberries
- 2 tablespoons Granulated sugar
- 1 box (3.4 oz) Vanilla pudding mix
- 2 cups Milk
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
- 1 cup Raspberry jam
- 1 sprig (optional, for garnish) Fresh mint
Instructions
Cut the pound cake into 1-inch cubes and set aside.
In a medium bowl, toss the fresh raspberries with 2 tablespoons of granulated sugar. Allow them to macerate for 10 minutes to release their juices.
In a separate bowl, prepare the vanilla pudding by combining the pudding mix and milk. Whisk for 2 minutes, then let it set in the refrigerator for 5 minutes.
In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Set the whipped cream aside.
Warm the raspberry jam slightly in a microwave-safe bowl for 15-20 seconds or until it becomes soft and spreadable.
To assemble the trifle, start by layering half of the pound cake cubes at the bottom of a trifle bowl or large glass dish.
Spread half of the macerated raspberries and their juices over the pound cake layer.
Drizzle half of the raspberry jam over the raspberries to enhance the flavor.
Add half of the prepared pudding as the next layer and smooth it evenly with a spatula.
Repeat the layers: remaining pound cake, raspberries, raspberry jam, and pudding.
Top the final layer with the whipped cream and gently spread it evenly over the pudding.
Optionally, garnish with a few fresh raspberries and a sprig of mint for presentation.
Refrigerate the trifle for at least 1 hour before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
4134 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.8 g | 201% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 15.9 g | ||
| Cholesterol | 583 mg | 194% | |
| Sodium | 3316 mg | 144% | |
| Total Carbohydrate | 614.1 g | 223% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 468.8 g | ||
| Protein | 43.5 g | 87% | |
| Vitamin D | 9.0 mcg | 45% | |
| Calcium | 918 mg | 71% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2007 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
