Description
Mini Trifle Cakes are easy, individual layered desserts made with cake cubes, pudding, whipped cream, and fruit. Perfect for parties, showers, or holidays, these no-bake trifles are customizable, adorable, and come together in minutes for a sweet treat that looks as good as it tastes.
Ingredients
- 2–3 cups pound cake or sponge cake, cut into cubes
- 1 box instant pudding (vanilla, chocolate, or preferred flavor), prepared
- 1 (8 oz) container whipped topping or homemade whipped cream
- 2 cups fresh fruit (strawberries, blueberries, raspberries, bananas)
- 1/4 cup jam or fruit compote (optional, for added flavor layers)
- Optional toppings: Chocolate chips, crushed cookies, sprinkles, extra fruit
Instructions
-
Cut pound cake or sponge cake into small cubes. Prepare pudding according to package directions and set aside.
-
In small clear dessert cups, jars, or bowls, begin layering: cake cubes, a spoonful of pudding, fresh fruit, and a dollop of whipped topping.
-
Repeat the layers 1–2 more times, depending on the size of your container.
-
Finish with a swirl of whipped cream and optional toppings like berries, crushed cookies, or sprinkles.
-
Chill for at least 30 minutes before serving, or keep refrigerated until ready to enjoy.
Notes
- Use store-bought cake for convenience or leftover cake to reduce waste.
- Swap vanilla pudding for chocolate, lemon, or cheesecake flavors.
- For a richer dessert, try chocolate cake with chocolate pudding and Oreo crumbles.
- Use lemon curd or fruit compote for an extra fruity layer.
- Best served chilled; not freezer-friendly.
