Sunday, June 28, 2015

Patriotic Pound Cake Trifle & Special Pound Cake Recipe

Here's another lovely dessert all dressed up ready to 'salute' America's upcoming birthday! 

The recipe for the pound cake is may prefer using a store-purchased (angel food) cake. Either way, this is a very delicious treat.  Simple enough the kids can help you put it together. 

Just layer pieces of the cake with pudding, Cool Whip, berries and pretty sprinkles. 

I love it in the jars for individual servings too. 


2 sm. pkgs. (4-serv. size) instant vanilla, white chocolate or cheesecake pudding (sugar free if desired) 
3-1/2 c. (2%) milk
1/2 c. sour cream, optional
1 loaf-sized pound cake, cut into bite-sized squares
1 lb. strawberries, sliced
2 pints, blueberries, washed 
Set aside a few berries for garnish
2 Tb. (fresh) lemon juice
2 Tb. sugar
1 (8 ozs) Cool Whip topping, thawed
trifle bowl or several small mason jars 

In large bowl, whisk together instant pudding mixes and milk until pudding is thick. Stir in sour cream (just makes it creamier, but is optional) 
Refrigerate for about 10 minutes. 

While you're waiting, place the berries in a large bowl; toss with lemon juice and sugar.  Allow to sit for about 10 minutes. 

When ready to assemble, spoon some pudding into each jar, or lightly cover the bottom of the trifle bowl. Top with a layer of cake pieces, (using about half the amount, in trifle bowl) then layer half the berries with their juice, then half the Cool Whip. Repeat layers once more, finishing off top with Cool Whip. Garnish with a few berries.  Cover and refrigerate at least 3 hours until ready to enjoy.  Sprinkle with decorative jimmies just before serving. 


2 sticks real butter (1 cup), room temperature
1 c. sugar

1 Tb. lemon juice (from half a lemon)

1/2 tsp. vanilla extract

4 large eggs

2 c. all purpose flour

1/4 tsp. baking powder

Lightly grease a loaf pan (9″ long x 5″). Set aside. 
Preheat oven to 300 degrees.

In large bowl, cream the butter and sugar together. Beat until light and fluffy, about 3 minutes. Add lemon juice, vanilla and eggs; blending on low at first, then at medium high until smooth and fluffy. Add flour and baking powder, blending just until incorporated. Pour into prepared pan. Bake for 80-95 minutes (yes, that's right!) until top is golden or until toothpick inserted in center comes out clean. Rest in pan for 10 minutes; run a knife around edges and flip out of pan onto cooling rack. Cool completely before slicing and enjoying. 

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