Apricot Trifle

READY IN: 1hr 10mins


  • 6
    dried apricot halves, halved
  • 1
    (19 1/2 ounce) yellow cake mix
  • 3
    large eggs
  • 13
    cup vegetable oil
  • 1 13
    cups apricot jam or 1 1/3 cups apricot preserves
  • 3 34
    cups instant prepared custard
  • toasted slivered almonds, lightly chopped, for garnish


  • Preheat oven to 375ºF.
  • In a small bowl, soak the apricots in 3 tablespoons of Amaretto and set aside.
  • Grease and flour a 9x13" baking pan.
  • In a large mixing bowl, combine the cake mix, eggs, oil, 2 tablespoons of the Amaretto and the amount of water called for on pkg directions less 2 tablespoons of liquid.(Due to the Amaretto that you added).
  • Beat until well combined.
  • Evenly spread the batter into the pan.
  • Place in oven and bake until toothpick inserted into the cake's center comes out clean, 20-25 minutes.
  • Let the cake cool in the pan for 15 minutes.
  • Unmold the cake.
  • Using a 3" round cookie cutter, cut 12 rounds from it.
  • Use a serrated knife to split each round in half horizontally.
  • With a pastry brush or a basting brush, brush each of the 24 rounds with some of the remaining Amaretto.
  • To assemble a single serving of trifle ~ place one round into an individual serving dish(like the little glass custard cups).
  • Top with a spoonful of the jam or preserves, then 2 tablespoons of the custard, and a sprinkling of toasted almonds.
  • Top with another layer of cake, jam and custard.
  • Sprinkle with some of the Amaretto soaked apricots and top with a sprinkling of toasted almonds.
  • NOTE: This can be made with a store bought yellow cake, store bought custard and the rest of items and can be literally put together in no time. This too, would look pretty in a parfait glass and just cut the round into little cubes.