I made this little Americana-themed trifle for Memorial Day and the Fourth of July… but honestly, it’s the kind of easy summer dessert you can make anytime.
It looks festive and pretty layered in a trifle bowl, but it’s secretly so simple to throw together — especially with store-bought angel food cake. I used the gluten-free Kinnikinnick version, but regular angel food cake works perfectly too. The gluten free mix is tricky to find at the store, so I always order on Amazon. Here’s the link. Light, fluffy, fresh, and one of those desserts everyone always goes back for another scoop of.
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Easy summer dessert
Angel Food Trifle Cake
Light, fluffy, fruity, and so easy. I made this with Kinnikinnick gluten-free angel food cake, but you can absolutely swap in a regular angel food cake if gluten free isn’t needed.
Ingredients
- 1 angel food cake, cut into bite-size cubes
- 1 box instant vanilla pudding mix
- 2 cups cold milk
- 1 container whipped topping, thawed
- 1 package fresh strawberries, sliced
- 1 package fresh blueberries
- Optional: raspberries, bananas, or lemon zest
Instructions
- Cut the angel food cake into bite-size cubes.
- In a bowl, whisk together the pudding mix and cold milk until thickened.
- Fold in about half of the whipped topping to make the pudding mixture light and fluffy.
- In a trifle dish or large glass bowl, layer cake cubes, pudding mixture, berries, and whipped topping.
- Repeat the layers until your dish is full.
- Top with extra berries and a little whipped topping.
- Chill for at least 1 hour before serving.
Easy Flavor Swaps
- Lemon pudding with strawberries for a bright summer version.
- Cheesecake pudding with blueberries for a red, white, and blue dessert.
- Chocolate pudding with raspberries if you want something richer.
Affiliate links used, if you purchase through my links, I may earn a small commission at no extra cost to you.
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