Pound Cake Trifle is a simple and delicious layered dessert made with pound cake, vanilla pudding and fruit! This showstopper of a dessert is easy to make and always a crowd favorite!

Pound Cake Trifle in a glass trifle bowl with vanilla pudding and berries.

If you are looking for truly foolproof and delicious dessert for a crowd, then you have to try this Pound Cake Trifle recipe! You can make this with either leftover pound cake like this Sour Cream Pound Cake recipe, or use frozen store-bought pound cake.

If you love pound cakes, be sure to try this Cannoli Pound Cake or this classic Lemon Ricotta Pound Cake recipe.

Why You Need to Make this Trifle!

Pound Cake Trifle is one of those desserts you make once and you’ll make all the time! It’s truly easy and fun to put together and is ready in just minutes.

This is a great recipe to use up leftover pound cake, or any cake you have on hand. You will need about 8 cups of cubed cake, which is about half a standard pound cake.

If you’ve never had a trifle before, it’s just layers of cake, custard or pudding, and fruit in a large glass bowl. You can use a trifle bowl or large glass mixing bowl.

Trifles are a great make ahead recipe as well. You can make and serve immediately or make up to a day in advance and refrigerate until ready to serve.

Plus, this dessert is a real showstopper! It’s a beautiful presentation with the colors and layers and always a favorite with anyone who tries it.

Once you make this recipe, you can play around with it and use different flavors and fruits. It really is the perfect dessert for holidays, barbecues, or any occasion!

Ingredients

overhead photo of ingredients including cool whip, vanilla pudding mix, and berries.
  • Pound Cake: you can use leftover pound cake here or store-bought pound cake. Sara Lee Frozen Pound cake works (you will need two loaves) or you can usually find pound cake in the bakery section of your grocery store.
  • Vanilla Jell-O: vanilla flavored pudding adds a nice creamy texture and flavor to this trifle. I like to use the Jell-O brand, but use whatever 3.4 ounce brand or flavor you enjoy.
  • Cool Whip: the Cool Whip adds a light and sweet texture. You can substitute 8 ounces of whipped cream if you’d like.
  • Fruit: here, I use the classic berry combination for the trifle. You could always do all strawberries or all blueberries if that’s what you have on hand.
  • Whipping Cream: lastly, I like to finish off the trifle with a bit of whipped cream on top. You can always skip this step and just use the pudding to cover the top of the trifle.

How to Make Pound Cake Trifle

Pound Cake Trifle is a simple to make no bake dessert that can be prepared in advance. To start you will need a large glass bowl, like a trifle bowl, to build your trifle.

process shots showing how to make recipe including mixing the pudding and layering the ingredients in a large glass bowl.

Step 1: make the pudding.

The first step is to make the pudding. In a large bowl, whisk together the pudding mix and milk. Once that has been combined, whisk in a defrosted container of Cool Whip. Whisk again until the pudding has set; about 4-5 minutes.

Step 2: cube the pound cake.

Next, use a serrated knife to cut your pound cake into cubes. Use leftover pound cake here like from my Pound Cake recipe, or just buy store-bought pound cake and cube it. You will need about 8 cups total. Place about a third of the cake in the bottom of the trifle bowl.

Step 3: layer the pudding.

Use a spoon to spread about a third of the pudding on top of the pound cake.

Step 4: add the berries and repeat.

Next, add on a layer of sliced strawberries. Top with some blueberries, and repeat the layers. You should have three layers total.

overhead photo of pound cake trifle in a glass trifle bowl with berries arranged on top.

For the top layer, you can add some fresh whipped cream. This is optional, but adds a nice finish to the trifle. Arrange the berries on top how ever you like and get creative with it!

Expert Tips

  • A trifle bowl is a glass bowl made specifically for trifles. If you don’t have one, you could always use a large glass mixing bowl or punch bowl for this recipe.
  • Pound Cake Trifle is a great way to use up leftover pound cake like this Sour Cream Pound Cake recipe. You will need about half of a pound cake, or you can use two store-bought pound cakes like the frozen Sara Lee brand.
  • Cool Whip adds a nice flavor and texture to the pudding but you could always substitute eight ounces of whipped cream instead.
  • I like to slice the berries and layer them in the trifle. However, you can dice them and use whatever combination of berries you like here.
  • You can finish off the trifle with a bit of whipped cream (optional) or just smooth out the pudding. Either way, it’s delicious!
  • Make the trifle up to two days in advance. Just cover with plastic wrap and refrigerate until ready to serve. The trifle will last in the refrigerator for 4-5 days.
Pound Cake trifle layered in a glass trifle bowl topped with berries.

Frequently Asked Questions

Can a trifle be made ahead?

Yes! The trifle can be eaten immediately, but it’s best made a couple hours ahead of time. Just cover with plastic wrap and refrigerate until ready to serve. A trifle can be made up to two days in advance and stays fresh for about 4-5 days.

Are trifles difficult to make?

Trifles are actually a very easy to dessert to make. It is all about assembly so long as you have the ingredients ready to go. Use leftover pound cake or store-bought frozen and defrosted pound cake for easy work.

Is there alcohol in trifle?

While some trifles do contain a bit of sherry, this recipe does NOT have any alcohol in it making it kid-friendly, and more delicious in my opinion.

What cake to use in a Pound Cake Trifle?

Use your leftover pound cake to make trifle! A trifle will need about half of a standard pound cake recipe like this Sour Cream Pound Cake. Don’t have pound cake on hand? Just pick up two of the frozen Sara Lee Pound Cakes and cut into cubes.

Overhead photo of pound cake trifle with berries arranged on top.

More Delicious Recipes to Try!

Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.

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Pound Cake Trifle

Pound Cake Trifle

Pound Cake Trifle is a simple and delicious dessert made with either leftover or store-bought pound cake. Use a trifle bowl if you have one for pretty presentation.
5 from 16 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 16 servings
Calories: 471kcal

Equipment

  • trifle bowl

Ingredients

  • 8 cups pound cake, cubed
  • 2 3.4 ounce packages vanilla pudding mix (like Jell-O)
  • 4 cups milk (2% or whole)
  • 8 ounces Cool Whip, softened
  • 3 cups sliced strawberries
  • 2 cups blueberries
  • 1 cup heavy whipping cream (optional)

Instructions

  • Cut your thawed pound cake into bite-sized cubes. You should have about eight cups total of pound cake.
  • In a large bowl, whisk together both packages of pudding with the milk until well combined. Then, whisk in the container of Cool Whip until the mixture smooth; set aside for 4-5 minutes to thicken.
  • Arrange the Trifle. Start by place about a third of the pound cake cubes into the bottom of the trifle bowl. Next, scoop about a third of the pudding mixture over the pound cake, then add on a third of the strawberries and blueberries. Repeat to make three layers total.
  • If adding the whipped cream on top, in a separate bowl whisk the cream until it reaches desired consistency. Spread over the top of the trifle and arrange berries for pretty presentation.

Notes

  • A trifle bowl is a glass bowl made specifically for trifles. If you don’t have one, you could always use a large glass mixing bowl or punch bowl for this recipe.
  • Pound Cake Trifle is a great way to use up leftover pound cake like this Sour Cream Pound Cake recipe. You will need about half of a pound cake, or you can use two store-bought pound cakes like the frozen Sara Lee brand.
  • Cool Whip adds a nice flavor and texture to the pudding but you could always substitute eight ounces of whipped cream instead.
  • I like to slice the berries and layer them in the trifle. However, you can dice them and use whatever combination of berries you like here.
  • You can finish off the trifle with a bit of whipped cream (optional) or just smooth out the pudding. Either way, it’s delicious!
  • Make the trifle up to two days in advance. Just cover with plastic wrap and refrigerate until ready to serve. The trifle will last in the refrigerator for 4-5 days.

Nutrition

Calories: 471kcal | Carbohydrates: 84g | Protein: 10g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 147mg | Sodium: 776mg | Potassium: 294mg | Fiber: 2g | Sugar: 52g | Vitamin A: 538IU | Vitamin C: 18mg | Calcium: 188mg | Iron: 3mg
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Recipe Rating




9 Comments

  1. 5 stars
    I just made the pound cake trifle. It was easy to put together! I’m glad I found the recipe online. I had the bowl up in the cupboard and had not used in quite a long time. We are going to friends for a cookout and bringing this yummy desert! Thanks again! I would recommend to try.😊

    1. Thank you so much, Tammy! This trifle is one of my favorite recipes bring to get togethers. So happy you loved it!

  2. 5 stars
    A few years ago I found a beautiful trifle bowl at a yard sale for $1. Every year I say I’m going to use it, but I never do, because it seems like it would cost a fortune to make enough to fill it up! So I put ornaments and lights in it at Christmas and use it for a centerpiece lol. This recipe looks pretty inexpensive and tasty, too, so I’m going to take the ornaments out and try it!