Filed Under: 30 minutes or more, Child, Dessert, Easter, Fruit, Pregnancy

Tropical Fruit Trifle

Pre-made poundcake makes this recipe simple and fun to put together.

June 26th, 2007

By Leeanne Wright

"My son Brayden, 6, said it was the best dessert I've ever made, and my littlest son Jaiven, 3, enjoyed feeding it to himself." -Carolyn Froese, mom, Markham, Ont.
Prep Time
20 minutes
  • 1 14-oz. packaged pound cake
  • 1/3 cup strawberry jam
  • 1 19-oz. can pineapple chunks drained (reserve 1/4 cup juice)
  • 6 kiwis, peeled and sliced
  • 1 mango, peeled and cut into small cubes
  • 1 package instant pudding (made with 2 cups milk, see package details)
  • 1 1/2 cups 35% cream
  • 2 tbsp icing sugar
  • 1/3 unsweetened coconut, toasted
  1. Cut pound cake into 1/2-inch slices. Spread jam on each slice. Cover the bottom of a large glass bowl with cake slices (jam side up). Cut cake slices to make them fit if necessary. Pour reserved pineapple juice over cake.

  2. Line edge of bowl with kiwi slices, then fill in the middle with half of pinapple and mango. Top with 1/2 cup pudding.

  3. Repeat layering, starting with kiwi and following with remaining cake and fruit. Finish up with remaining pudding. Cover and refrigerate at least 4 hours.

  4. Before serving, whip cream with icing sugar and spread on top of last layer. Sprinkle with coconut.

Nutrients Per Serving

29.9 g fat, 124.3 mg calcium, 302 mg sodium, 72.8 g carbohydrates, 3.4 g fibre, 7 g protein; excellent source of vitamin A and vitamin C; good source of folate, riboflavin, and magnesium.

Tropical Fruit Trifle
Photo by Angus Fergusson

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