Ingredients for Citrus Trifle
- Yellow Cake Mix
- Blood Orange, Juice Of
- Water
- 1 large egg
- Instant Vanilla Pudding
- 3 cups milk
- Frozen Whipped Topping
- Fresh Strawberries
- Red Raspberry Preserves
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How to Make Citrus Trifle
- Preheat oven to 350°F (175°C).
- Juice one large blood orange, yielding approximately 1/2 cup of juice. If you have less, add water to reach the 1/2 cup mark.
- In a medium bowl, combine 1 box (15.25 oz) of white cake mix, 1 large egg, and the 1/2 cup blood orange juice/water mixture. Beat on medium speed for 2 minutes until well combined.
- Pour batter into a greased 8x8 inch or 9-inch round baking pan.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan before crumbling.
- While the cake is baking and cooling, prepare the vanilla pudding according to package directions using 3 cups of milk. Refrigerate until ready to assemble.
- Clean and hull 1 pint of fresh strawberries. Slice into quarters.
- In a medium bowl, gently combine the quartered strawberries with 1/2 cup of raspberry preserves.
- Assemble the trifle: In a trifle bowl or large glass serving dish, layer half of the crumbled cake.
- Top with half of the chilled pudding, half of the strawberry mixture, and half of 1 (8 oz) container of whipped topping.
- Repeat layers with remaining cake, pudding, strawberries, and whipped topping.
- Garnish with fresh strawberries and/or thinly sliced blood orange segments. Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
203g
Fat
45g
Carbs
23g
