Citrus Trifle
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
8-10
ingredients
- 1 (9 ounce) box of jiffy yellow cake mix (can use other cake mix but will need to adjust amount of blood orange juice, and it will make more t)
- 1 blood orange, juice of
- water
- 1 egg
- 1 (7 ounce) box instant vanilla pudding
- 3 cups cold milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 16 ounces fresh strawberries
- 1⁄4 cup red raspberry preserves (I use seedless)
directions
- Preheat oven to 350 degrees.
- Juice the blood orange and pour into liquid measuring cup. Add enough water to come up to just below the 1/2 cup mark.
- In a medium bowl, add cake mix, egg and the juice/water and blend at medium speed for two minutes. Pour into a greased 8X8 or 9 inch round cake pan.
- Bake for 18-20 minutes or until toothpick comes out clean. Allow to cool completely.
- While cake is cooking and cooling, mix vanilla instant pudding with 3 cups milk and then refrigerate. Clean and core strawberries and then cut into quarters. Place strawberries in medium bowl and add the raspberry preserves. Mix to combine.
-
Assembly:
- In a trifle bowl, add half of the cake, which you have broken up into pieces. Layer on half of the pudding, 1/2 of the strawberries and 1/2 of the whipped topping. Repeat layers. Could garnish with some strawberries or blood orange slices.
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Reviews
-
Excellent dessert. Had this for dessert for a dinner party and all 8 people gave it rave comments. I did not have a Jiffy box mix so I used a Duncan Hines yellow calke mix. Since I made a 13X9 cake, I only used about 2/3 of the cake. The mixing of strawberries and preserves created a nice syrup, so in the future I might add some brandy or rum and then drizzle on the cake during construction. Thanks for a very nice dessert.
RECIPE SUBMITTED BY
diner524
Trinity, 48
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