Ingredients
- 1 box white cake mix
- 1/2 cup sour cream
- 1 teaspoon almond extract
- 3 eggs
- 1/2 cup canola oil
- 3/4 cup water
- 2 cups milk
- 1 3.4 ounce package white chocolate or cheesecake flavored instant pudding
- 1 14 ounce can sweetened condensed milk
- 2 tubs of whipped topping 8-ounce, you will not use it all
- 4 cups sliced strawberries
- 1 1/3 cups strawberry preserves
- 1 pint fresh blueberries
- Flag windmill optional
Servings:
Instructions
- Heat oven to 350.
- In a large bowl, beat together the cake mix, sour cream, almond extract, eggs, canola oil and water. Beat for 2 minutes, then pour into a heavily greased 13 x 9 inch pan. Bake for 25-30 minutes or until cake pulls away from the sides. Cool completely.
- In a medium bowl, whisk together the milk, pudding, sweetened condensed milk and half a tub of whipped topping until combined. Cover and refrigerate.
- To assemble trifle, cut cake into cubes and place half the cake in the bottom of a trifle dish. Top with half of the pudding mixture. Top with about 2 cups of strawberries. Then cover with the next layer of cake.
- Place strawberry preserves in the microwave for 10 seconds to warm and then pour preserves over the cake.
- Top with most of the remaining strawberries. (Keep some back to decorate the top.)
- Spread on the rest of the pudding mixture.
- Then top with 1 full tub of whipped topping.
- Decorate the outside edge with blueberries.
- Add strawberries to the center.
- Refrigerate for 2 hours and insert pinwheel before serving.
Recipe Notes
Note: For quicker preparation, use a store-bought cake.
If you’re serving dessert outside, decorate this Flag Trifle with a flag pinwheel (available at discount/dollar stores). A spinning pinwheel adds to the presentation, and kiddos love it.
Recipe Credits:
Juliana Goodwin
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