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Raspberry Red Velvet Trifle

An elegant delicious dessert, yet very easy to create.

  • Hands-On Time:
  • Total Time:
  • Servings: 1 Trifle
  • Difficulty: Pretty Easy
  • Rating:


  • 1 Signature Red Velvet Cake Mix
  • 2 Pints Fresh Raspberries
  • 1 Premium White Chocolate Bar
  • 1 White chocolate Instant Pudding Mix
  • 1 Cup Cool Whip
  • 1 (12 oz.) Can Raspberry Pastry Filling

Baking Instructions

  1. Make Cake according to package directions for a 13 x 9 pan. Allow the Cake to cool completely.
  2. Make the White Chocolate Pudding according to package directions then fold in 1 Cup Cool Whip
  3. Slice the Cake into 1 and 1/2 inch squares. You will not use all the Cake
  4. Time to start building the layers. The first layer is the Cake. Place Cake pieces in the bottom
  5. Now take 1/3 of the Raspberry Pastry Filling and spread it over the first Cake layer
  6. Take 1/3 of the White Chocolate Pudding mixture and spread it evenly over the Raspberry Pastry Filling. Make sure to take it all the way to the edge. We want the Pudding to flow down the sides a bit which will happen after we refrigerate the Trifle.
  7. Time to add another Cake layer followed by the Pastry Filling and the Pudding. Continue so that we have 3 layers
  8. You can already see how beautiful this Dessert is going to be. At this point we are going to cover the Trifle tightly with plastic wrap and refrigerate for 4-6 hours. The Raspberries will be added about an hour prior to serving the Trifle.
  9. After 4-6 hours remove the Trifle from the refrigerator. Use a vegetable peeler to create White Chocolate shavings from the White Chocolate bar. We are only going to use about 1/3 of the bar in total. You can save the remaining for another use
  10. Sprinkle about 1/3 of a cup over the top layer in our Trifle
  11. Next place the Raspberries on top. Keep them in uniform rows to create an elegant looking top
  12. Now sprinkle a bit more of the White Chocolate over the top of the Berries.

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Use Wax Paper to Seal Cake

Use Wax Paper to Seal Cake

If you rub a bit of vegetable oil in your cake pans, put a circle of wax paper in the bottom of pan, cut long strips of wax paper and stick to the inside all around the pan (it can be higher than the pan), you can trim the cake if needed after it comes out of the oven, then place a piece of wax paper on the top of the cake and flip over. It comes right out of the pan and is sealed until you're ready to frost it! A lot less crumbs, too!

pineapple cake

pineapple cake

I use the pineapple juice from the can of pineapple slices and add enough water to have the correct amount of liquid. This is so good. Adds a touch more flavor and uses up the juice.

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