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Pineapple Caramel Trifle Cake Recipe

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This recipe for Pineapple Caramel Trifle Cake is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cake Mixture:
1 Box- Yellow Cake Mix
12 oz -Mandarin Oranges( with juice) (3- 4 oz. cups)
3 - Eggs
1/2 Cup - Butter/Margarine (Softened)

Filling:
2-Lg. Boxes- Vanilla or French Vanilla, Instant Pudding (dry)
1- 20 oz. can- Crushed Pineapple (with juice)

Topping:
1-8 oz. - Cool Whip Topping
Drizzle( over top) Caramel Ice Cream Topping

Directions:
Directions:
Mix together for Cake:
Eggs, Mandarin Oranges- with juice-, and Butter...Slowly add Yellow Cake mix to wet ingredients. Blend well until a smooth batter and cook in 9"X13" pan at 350 º for 25-30 minutes. Remove and let completely cool and crumble the cake.

Mix together for Filling:
2-Lg. boxes- Vanilla or French Vanilla Instant Pudding (dry), 1- 20 oz. can- Crushed Pineapple-with juice

Topping: 1- 8 oz. container Cool Whip (may not need all depending on bowl size)

Build: 1 layer of cake crumbles, then 1 layer of Pudding mixture, and repeat......
For Top : Spread Cool Whip on top and peak it with a spoon. Drizzle by spoon Caramel Ice Cream Topping, on peaks, and around cake bowl. Refrigerate for at least 2 hours

Can be made with all sugar free ingredients for diabetics or to reduce the calorie count. Wonderful cool dessert. Can be made the day before. Keep refrigerated. Really pretty in Trifle bowl.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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