Old Fashioned Pound Cake Raspberry Trifle Recipe

Indulge in this elegant and decadent Old-Fashioned Pound Cake Raspberry Trifle! This recipe, perfect for special occasions or a delightful summer treat, features a classic pound cake base layered with fresh raspberries and a creamy custard. The rich flavors and textures will leave you craving more. This recipe makes enough for a generous serving bowl, with extra pound cakes ready for freezing for future enjoyment. Don't be intimidated by the length of the recipe; the result is well worth the effort! Perfect for using your homegrown raspberries!

Prep Time 60 mins

Cook Time 225 mins

Calories 999.6 kcal

Protein 27g

Rating Be the first

Old Fashioned Pound Cake Raspberry Trifle

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Old Fashioned Pound Cake Raspberry Trifle

3 cups all-purpose flour
1/2 teaspoon salt
Cinnamon
1 1/2 cups (3 sticks) butter, softened
3 cups granulated sugar
Vanilla
6 large eggs
Whipping Cream
1 (8 ounce) package cream cheese, softened
Lemon Juice
Lemon, Zest Of
1 teaspoon vanilla extract
about 2 cups fresh raspberries (plus more for garnish)
Water
Baking Cocoa
Berries
1 pound cake
1 (3.4 ounce) package instant vanilla pudding mix
2 cups cold milk
1 (8 ounce) container Cool Whip, thawed
Powdered sugar, for dusting

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Old Fashioned Pound Cake Raspberry Trifle? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Old Fashioned Pound Cake Raspberry Trifle

Preheat oven to 325°F (160°C). Grease and flour three 9x5 inch loaf pans.
Prepare the pound cake batter (see separate recipe). Divide batter evenly among the three prepared loaf pans.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let cakes cool completely in pans before inverting onto wire racks to cool completely.
Once cooled, wrap two of the pound cakes tightly in plastic wrap and freeze for future use.
To assemble the trifle: Slice one pound cake into 1-inch thick layers. Place one layer at the bottom of a large trifle bowl or serving bowl.
Layer fresh raspberries (about 2 cups) evenly over the pound cake layer.
Prepare the custard (see separate recipe) and let cool slightly.
Pour half of the cooled custard over the raspberries.
Top with another layer of pound cake, raspberries, and remaining custard.
Top with a final pound cake layer and garnish with fresh raspberries and a dusting of powdered sugar.
Refrigerate for at least 2 hours before serving to allow flavors to meld.

Nutrition Information (Approximate per serving)

Sodium

28 g

Sugar

259g

Fat

179g

Carbs

35g

Recipe Tags (Choose a tag and find related recipes!)

Frequently Asked Questions

How long does it take to make Old Fashioned Pound Cake Raspberry Trifle?

Old Fashioned Pound Cake Raspberry Trifle takes about 285 minutes from start to finish — roughly 60 minutes to prepare and 225 minutes to cook.

How many calories are in Old Fashioned Pound Cake Raspberry Trifle?

Old Fashioned Pound Cake Raspberry Trifle has approximately 999.6 calories per serving, with about 27 g protein, 35 g carbohydrates and 91 g fat.

What ingredients do I need for Old Fashioned Pound Cake Raspberry Trifle?

The key ingredients for Old Fashioned Pound Cake Raspberry Trifle are Flour, Salt, Cinnamon, Butter, Sugar, Vanilla. See the full list with measurements above.