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Gluten-Free Celebration Trifle
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Prep Time:
30 minutes
Total Time:
3 hours 30 minutes
Indulge in a delightful and fruity trifle featuring a simple homemade pastry cream.
Ingredients:
  • 1 box (15 oz) Betty Crocker™ Gluten Free Yellow Cake Mix
  • Water, butter, vanilla and eggs as called for on cake mix box
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 2 cups milk
  • 2 eggs, lightly beaten
  • 2 tablespoons butter
  • 1 teaspoon gluten-free vanilla
  • 3/4 cup whipping cream
  • 1/4 cup raspberry-liqueur, brandy or apple juice concentrate, thawed
  • 2 cups raspberries or sliced strawberries
  • 2 mangoes, peeled and cut-up
  • 1/2 cup sweetened coconut, toasted
Instructions:
  • Preheat the oven to 350°F (or 325°F for a dark or nonstick pan) and grease the bottom of an 8- or 9-inch square pan. Prepare and bake the cake according to the box instructions using water, butter, vanilla, and eggs. After baking, run a knife around the sides of the pan to loosen the cake. Let it cool for 1 hour, then cut into 1-inch pieces and set aside.
  • In a heavy 2-quart saucepan, combine sugar and cornstarch, then mix in milk. Cook over medium heat until thickened and bubbly. In a medium bowl, whisk eggs until blended. Gradually whisk 1 cup of the hot milk mixture into the eggs until combined. Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly, until thick and bubbly. Remove from heat and stir in butter and vanilla. Cover with plastic wrap directly on the surface and refrigerate for at least 1 hour before using.
  • Whip cream in a medium bowl until stiff peaks form, then gently fold it into the pudding mixture until fully combined.
  • In a large bowl or trifle bowl, layer half of the cake pieces. Drizzle or sprinkle half of the liqueur over the cake. Add half of the berries, mangos, and coconut on top. Spread half of the pudding mixture over the coconut layer. Repeat the layers with the remaining ingredients. Cover and refrigerate for at least 1 hour before serving. Top with extra fruit and coconut if desired. Store any leftovers in the fridge.

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