The easiest way to salvage a cake that didn’t quite turn out right is to turn it into a trifle. I hate to admit it, but my cakes aren’t always perfectly moist and fluffy—and when that happens, I’m not tossing them in the trash.
This time, I had made a homemade sheet cake that ended up a little dry and not as tall and fluffy as I’d hoped. So, I turned it into a trifle instead! Trifles are wonderfully low-pressure desserts—no need to stress over flawless frosting. In fact, it’s kind of fun to break the cake into bite-sized pieces.
A trifle usually includes layers of cake, pudding or whipped cream, and sometimes fruit, all arranged in a pretty glass pedestal bowl (though any large bowl works just fine). If you haven’t messed up a cake, go ahead and give yourself a gold star—but still want to try this delicious dessert, you can use the same cake recipe. Or if you’re more of a box mix kind of baker, go ahead and use your favorite brand.
What I love most about trifles is how versatile they are. I use this basic idea for all kinds of cakes—carrot cake (skip the caramel and add nuts), white cake with fresh macerated strawberries, or yellow cake with blueberries and lemon pudding. The possibilities are endless, so get creative and have fun with it!
Prep Time
20 minutes
Cook Time
30 minutes
Serves
15
Ingredients
- I cake baked
- 2 cups whipping cream
- 2-3 bananas
- 1 small box vanilla pudding
- 1 cup of milk
- 1 chocolate cake
- 1 jar caramel ice cream topping
Steps
1
Bake cake according to package directions or use the recipe I used for my Texas Sheet Cake and let cool completely.
2
Mix the dry pudding mix with 1 cup of milk until it thickens, then set it in the refrigerator.
3
In a large mixing bowl, beat whipping cream until stiff peaks form. Then fold the whipping cream into the pudding, trying not to stir or the fluffiness will be lost.
4
Break up the cake into bite-sized pieces and put half into the bottom of the trifle bowl.
5
Put half the whipping cream mixture on top of the cake layer and spread with a small spatula. Then slice the banana and put it on top of the whipping cream mixture. Pour half a jar of caramel sauce on top of the banana layer. Repeat above, then refrigerate for 2-3 hours until set and cold.
Stop! Enough! You killing me!