Sunshine Trifle
Brighten up your dessert table with this irresistibly vibrant Sunshine Trifle, a no-bake treat that's as beautiful as it is delicious! Layers of fluffy vanilla sponge cake, zesty orange juice, and creamy vanilla custard pair perfectly with an array of fresh and tropical fruits like strawberries, blueberries, mandarin oranges, and pineapple chunks. Topped with a luscious cloud of whipped cream and a sprinkle of toasted coconut flakes, each spoonful offers a refreshing burst of flavor and texture. Perfect for summer gatherings or any time you need a taste of sunshine, this easy-to-assemble dessert is ready in just 35 minutes and serves up to eight. Try this dazzling fruit trifle for a light, crowd-pleasing finale to any meal!
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Recipe Information
Ingredients
- 1 whole (store-bought or homemade, approx. 9-inch round) vanilla sponge cake
- 1.5 cups orange juice
- 1 teaspoon lemon zest
- 3.4 ounces instant vanilla pudding mix
- 2 cups milk
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 can (15 ounces, drained) mandarin oranges
- 1 can (20 ounces, drained) pineapple chunks
- 1 pint (hulled and halved) strawberries
- 1 cup blueberries
- 0.5 cup toasted coconut flakes
Instructions
Cut the vanilla sponge cake into 1-inch cubes and set aside.
In a small bowl, combine the orange juice and lemon zest. Stir well and set aside.
In a mixing bowl, prepare the vanilla pudding by whisking together the instant pudding mix and milk until thickened. Refrigerate for 10 minutes to firm up.
In another bowl, whip the heavy cream and powdered sugar together using an electric mixer until soft peaks form. Gently fold half of the whipped cream into the prepared pudding to create a light custard. Reserve the remaining whipped cream for the topping.
Drain the mandarin oranges and pineapple chunks well. Pat dry with paper towels to remove excess moisture.
In a large trifle bowl (or individual serving glasses), assemble the trifle by starting with a layer of sponge cake cubes.
Lightly drizzle the cake layer with the orange juice mixture to moisten.
Add a layer of the custard, spreading it evenly over the cake.
Next, add a layer of mixed fruits, including mandarin oranges, pineapple chunks, strawberries, and blueberries.
Repeat the layers—sponge cake, orange juice drizzle, custard, and fruits—until the ingredients are used, ending with a layer of custard on top.
Spread the reserved whipped cream over the final custard layer as a smooth topping.
Garnish the top with additional fresh fruits and a sprinkle of toasted coconut flakes.
Chill the trifle in the refrigerator for at least 2 hours before serving to allow the flavors to meld.
Serve chilled and enjoy the burst of sunshine in every bite!
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 116.5 g | 42% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 96.9 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 677 mg | 52% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 1702 mg | 36% | |
*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.
