This beautiful and delicious Fruit Trifle includes layers of vanilla pudding, fresh whipped cream, fruit, and soft angel food cake. It’s one of the easiest desserts to make, with the biggest “WOW” factor!
My mom used to make this Fruit Trifle for us as a special dessert during the spring and summer when I was a kid. Not only is it gorgeous, it is DELICIOUS! I love that it has that “wow” factor to it, but is also incredibly easy to make. Perfect for any occasion, and easy to adapt to your taste. We filled it with some of our favorite fruits — strawberries, blueberries, blackberries, raspberries, grapes, pineapple and mandarin oranges–but the possibilities are endless!
How to Make a Fruit Trifle:
Make the Pudding:
- In a medium saucepan over medium heat, bring 2 cups of the milk to a boil.
- While the milk is heating, combine sugar, cornstarch, and salt in a large mixing bowl. Gradually whisk in the remaining 2/3 cup milk, stirring until no clumps remain. Add the egg and whisk until smooth.
- Once the milk is boiling, slowly add it to the sugar mixture, stirring constantly. Return the entire mixture back to the saucepan, stirring constantly until it comes to a simmer. Cook for one more minute, until thickened. Remove from heat and stir in the vanilla extract.
- (If the pudding has any lumps you can strain it through a fine mesh strainer.) Transfer pudding to a heat proof bowl and cover with plastic wrap, pressing it directly on the surface of the pudding. Refrigerate until chilled completely. Store covered in the fridge.
Assembly:
- Add the cream to a large mixing bowl. Beat with electric mixers on high speed for a few seconds. Add powdered sugar and vanilla and continue beating until stiff peaks.
- Cut or tear the angel food cake into chunks. Prepare fruit by washing and slicing as needed. Add a layer of cake pieces to the bottom of the trifle. Scoop several spoonfuls of pudding on top. Add a variety of the fruit, then a few spoonfuls of whipped cream. Repeat process until the trifle is filled. (I don’t bother making “perfect” layers).
- Refrigerate until ready to serve, or for up to 2-3 days (the fruit in the trifle will taste best day-of).
Variations:
- Pudding: Substitute your favorite flavor, or a large box of store-bought instant vanilla pudding. Prepare according to package instructions.
- Angel Food Cake: Here’s a great homemade recipe, or you could substitute homemade or store-bought yellow cake or white cake.
- Fruit: use any fruit you like, or have on hand including strawberries, blueberries, blackberries, raspberries, pineapple, mandarin oranges, grapes, bananas, kiwi.
- Chocolate Fruit Trifle: Use chocolate cake, and chocolate pudding.
Make Ahead Instructions:
The pudding can be made up to 5 days in advance, stored in the refrigerator. The angel food cake can be made a few days in advance, or frozen for several months.
Consider trying these popular desserts:
- German Chocolate Cake
- Snickerdoodles Bars
- Mississippi Mud Brownies
- Chocolate Mousse Cheesecake
- Mrs. Fields Oatmeal Chocolate Chip Cookies
- Apple Crisp
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Recipe
Fruit Trifle
Ingredients
- 1 bundt pan angel food cake homemade or store-bought
- 5 – 6 cups fresh fruit*
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
Vanilla pudding:
- 2 2/3 cups whole milk , divided
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 large egg
Instructions
Pudding:
- In a medium saucepan over medium heat, bring 2 cups of the milk to a boil.
- While the milk is heating, combine sugar, cornstarch, and salt in a large mixing bowl. Gradually whisk in the remaining 2/3 cup milk, stirring until no clumps remain. Add the egg and whisk until smooth.
- Once the milk is boiling, slowly add it to the sugar mixture, stirring constantly.
- Return the entire mixture back to the saucepan, stirring constantly until it comes to a simmer. Cook for one more minute, until thickened. Remove from heat and stir in the vanilla extract.
- (If the pudding has any lumps you can strain it through a fine mesh strainer.) Transfer pudding to a heat proof bowl and cover with plastic wrap, pressing it directly on the surface of the pudding. Refrigerate until chilled completely. Store covered in the fridge.
Whipped Cream:
- Add the cream to a large mixing bowl. Beat with electric mixers on high speed for a few seconds. Add powdered sugar and vanilla and continue beating until stiff peaks.
Assembly:
- Cut or tear the angel food cake into chunks. Prepare fruit by washing and slicing as needed. Add a layer of cake pieces to the bottom of the trifle. Scoop several spoonfuls of pudding on top. Add a variety of the fruit, then a few spoonfuls of whipped cream. Repeat process until the trifle is filled. (I don't bother making "perfect" layers).
- Refrigerate until ready to serve, or for up to 2-3 days (the fruit in the trifle will taste best day-of).
Notes
Nutrition
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I originally shared this recipe March 2017. Updated March 2021 with process photos, a video, and more detailed instructions.
Process photos by Nikole from The Travel Palate.
This is going to be my go-to for summer parties! I made this last night for a surprise party and it was a huge hit. Due to lack of time, I bought a sour cream angel food cake, but made the pudding and whipped cream from scratch. It was really hot here, so I stabilized the whipped cream with a little unflavored gelatin and it held up beautifully. Great dessert!
Served to a crowd today, only complaint was ran out too soon.
{~ Notes ~
I baked my Angel Food Cake
Used Instant French Vanilla Pudding Mix
Used Extra-Creamy Cool Whip}
Great recipe, so easy to follow. It came up really good and had the wow factor. Will be doing it again! Very happy with the result. Thank you
Hi! Is there a recipe for the angel food cake? I wasn’t able to find the link in the recipe. Would love to make it from scratch as well.
I use this pound cake recipe!