Triple Orange Layer Trifle
Delight your taste buds with the vibrant flavors of a Triple Orange Layer Trifle, the ultimate dessert for citrus lovers! This show-stopping trifle combines layers of moist orange-flavored cake, velvety orange custard, and juicy fresh orange segments for a triple dose of citrusy goodness. A hint of sweet orange marmalade and a crown of fluffy homemade whipped cream elevate this dessert into a true masterpiece. Topped with bright orange zest and a sprinkle of mint leaves, it’s as beautiful as it is delicious. Perfect for parties, holidays, or whenever you crave a refreshing treat, this no-fuss dessert can be prepared in just an hour and chilled to perfection. Make this orange trifle the star of your dessert table!
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Recipe Information
Ingredients
- 1 box Orange-flavored cake mix
- 3 pieces Eggs (for cake mix)
- 0.5 cups Vegetable oil (for cake mix)
- 1 cups Water (for cake mix)
- 1 3.4-ounce box Orange-flavored pudding mix
- 2 cups Whole milk (for pudding)
- 1 cup Heavy whipping cream
- 2 tablespoons Powdered sugar
- 0.5 teaspoons Vanilla extract
- 3 pieces Fresh oranges
- 1 tablespoon Orange zest
- 0.25 cups Orange marmalade
- 1 handful Mint leaves (optional, for garnish)
Instructions
Prepare the orange-flavored cake according to the package instructions, using the cake mix, eggs, vegetable oil, and water. Bake in a 9x13-inch pan and allow the cake to cool completely after baking.
While the cake cools, prepare the orange pudding. In a medium bowl, whisk together the orange-flavored pudding mix and whole milk until thickened. Set aside in the refrigerator to chill.
In a separate chilled bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Reserve half the whipped cream for the final assembly, and gently fold the remaining half into the chilled pudding to create a light and creamy orange custard layer.
Peel and segment the fresh oranges, removing as much of the pith as possible. Reserve a few whole segments for garnish, and roughly chop the remaining segments.
Cut the cooled orange cake into bite-sized cubes.
In a trifle dish or a large glass bowl, begin layering the trifle. Start with a layer of orange cake cubes on the bottom, followed by a thin spread of orange marmalade. Add a layer of the orange custard, then a layer of chopped orange segments.
Repeat the layers (cake, marmalade, custard, and chopped oranges) until the dish is full, finishing with a layer of whipped cream on top.
Sprinkle the top layer with orange zest and garnish with the reserved orange segments and mint leaves.
Chill the trifle in the refrigerator for at least 2 hours before serving to allow the flavors to meld together.
Nutrition Facts
Calories |
4792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.8 g | 305% | |
| Saturated Fat | 82.2 g | 411% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 3742 mg | 163% | |
| Total Carbohydrate | 594.8 g | 216% | |
| Dietary Fiber | 16.3 g | 58% | |
| Total Sugars | 422.0 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 9.2 mcg | 46% | |
| Calcium | 1601 mg | 123% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1932 mg | 41% | |
*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.
