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!

A trifle dish layered with fruit, pudding and cake.

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.
Four process photos for making homemade vanilla pudding.

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).
Layers of angel food cake, pudding, fruit and whipped cream being added to a trifle dish.
  • 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.

FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

Recipe

A trifle dish layered with fruit, pudding and cake.
Prep 30 minutes
Cook 10 minutes
Total 40 minutes
Save Recipe

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:

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

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.
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.

Nutrition

Calories: 333kcalCarbohydrates: 27gProtein: 3gFat: 20gSaturated Fat: 12gCholesterol: 90mgSodium: 113mgPotassium: 149mgSugar: 22gVitamin A: 905IUVitamin C: 0.8mgCalcium: 108mgIron: 0.2mg

Did You Make This Recipe?

Tag @TastesBetterFromScratch on Instagram with #TastesBetterFromScratch!

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

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 post contains affiliate links.

Related Posts

Share Recipe

Categories

About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    This is an easy dessert to make. It is always quite popular when I take it to potlucks. I especially love the different fruits you can use….it doesn’t always have to be the same.

  2. 5 stars
    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!

  3. 4 stars
    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}

  4. 5 stars
    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

  5. 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.

  6. 5 stars
    I made this recipe with mandarin, banana, apricot, peach and pineapple… it was delicious!!!!… allergic to berries, so adapted per your suggestions… nailed it!!!

    1. I would make the pudding and cut the cake the day before, and assemble before eating (so that the angel food cake doesn’t get soggy overnight)

  7. How far ahead can you assemble this trifle without it becoming soggy? I’m providing dessert and have to take it with me.

    1. Are you traveling a very long distance? It should hold up reasonable well but you could also pack all of the ingredients separately in small containers and quickly assemble it at your party!

    1. I think that would work fine, the juices from the frozen fruit will probably just make the dish more “wet” but would still taste yummy 🙂

  8. 5 stars
    This dessert is perfect for enjoying Summer berries. I made it for an Anniversary party and the homemade pudding was not only easy but made a big difference in taste. (I am not a fan of boxed puddings as they taste artificial)

  9. Super delicious, easy dessert with a beautiful presentation! I took this to a party and had compliments all night!

  10. 5 stars
    We made this for Easter. It is absolutely delicious and has that Wow factor. I’ve never made homemade pudding before. I didn’t know how easy and delicious it is!! Thanks Lauren!