Friday, August 24, 2012

Strawberry-Banana Trifle

I made this once, and it was! Seriously, it's not too heavy, and made with fruit {Which makes it healthier, right}, and it makes a TON! Try it and you won't be disappointed. {PS...Mallory's favorite}
Strawberry-Banana Trifle
Photo credit to
Strawberry-Banana Trifle
2 bananas, peeled
3 egg whites
2 tablespoons oil
1 box (18.25 ounces) white cake mix
Filling and Fruit:
2 boxes (3 ounces each) cook-and-serve vanilla or banana pudding mix {I used instant!}
3-1/2 cups milk
2 bananas, peeled and sliced
2 cups sliced strawberries, plus more for garnish
1 cup heavy cream, whipped with
1 tablespoon sugar

Heat oven to 350 degree F. Line a 13 x 9 x 2-inch baking pan with nonstick foil. Set aside.

Cake: In a mixer, combine 1-1/3 cups water, the bananas, egg whites and oil. Mix until mostly smooth, about 2 minutes. Add cake mix. Beat on low speed for 30 seconds, then increase speed to high and beat 2 minutes. Pour into prepared pan and bake at 350 degree F for 33 to 35 minutes.

Cool cake in pan on a wire rack for 15 minutes, then, using foil, lift cake from pan and cool completely.

Filling and Fruit: Meanwhile, cook pudding mix with milk for 15 to 20 minutes over medium heat, until thickened and bubbly. Transfer to a bowl and refrigerate 30 minutes. {or just make instant}

Trim edges from cooled cake. Cut in half, then cut one half into cubes (about 20). Place in a trifle dish or bowl and press slightly to compress. Spoon 2 cups pudding over cake. Top with 1 sliced banana and 1 cup of the sliced strawberries. Cut second cake half into cubes and continue layering cake, pudding, bananas and strawberries. Top with heavy cream. Refrigerate at least 3 hours or overnight. {The longer, the better}

Recipe Source: Slightly adapted from

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