Strawberry Pineapple Trifle
I used to make a punch bowl cake when we were first married, everyone loved it especially my husband. Well somewhere over the years, the recipe disappeared and I have not been able to find it again. I have tried a bunch of recipes over the years but none are the same. They are usually very good, though none are the same. I pulled several elements from different ones over the years and this strawberry pineapple trifle was so good, that it was already gone when I got to the dessert table. People were asking for the recipe and scraping the bowl to get a little taste. I got a couple of bites off my daughters plate and it was good, still not the one I used to make but a winner none the less.
I started by capping a quart of fresh strawberries (from the store since it is February). I set a few strawberries aside for topping, then chopped the rest up into little pieces and stirred in 1/2 cup of sugar, I let them sit for a few hours to create a juice, this could be done the night before. I sat the whipped topping out to thaw. I mixed up a package of yellow butter cake mix and baked it according to directions on the box. Once cooked, I set it aside and allowed to cool completely. I did all this before church and assembled the dessert after lunch. This recipe only uses about half a cake so you can make 2 of these desserts with one mix or you could make another dessert with the other half (I am planning to open some frozen strawberries to put on the leftover squares after supper tonight). Next time, I may use a square cake pan for half the batter and make the rest into cupcakes. When I was ready to assemble the dessert, I cut the cake into small even squares.
I placed the cream cheese into a large mixing bowl and microwaved for 20 seconds at a time until it was soft (since I never remember to lay mine out to soften). Then I stirred in the sugar until it was smooth, added in the can of sweetened condensed milk and 3 tbls of the pineapple juice from the can of pineapple. Then I folded in most of the whipped topping leaving just a little in the container for a dollop on top at the end. I placed a few spoonfuls of the creamy mixture into the bottom and made a layer of cake squares in the bottom with the cut side up so it can absorb the juice from the pineapple and strawberries. I sprinkled strawberries and juice over the cake layer, then sprinkled pineapple and juice on also, making sure to get some near the edge so it shows through the glass if you are using a clear bowl.
I spooned half of the remaining creamy mixture over the cake and fruits spreading to the edge and repeated the cake, strawberries and pineapple layers. I had a 20 oz can of pineapple and only used about half of it so that is why I put down an 8 oz can in the recipe, but you could use more pineapple if you really like it. Then I poured on the last of the creamy mixture leaving a little room around the edges to show the strawberries and pineapple. Then I topped it with the reserved whipped topping and put a whole strawberry in the middle. I chopped up a couple of strawberries and decorated the top with little pieces of strawberry and pineapple.
Strawberry Pineapple Trifle
Ingredients
1 quart fresh strawberries, capped and washed
1/2 cup sugar
8 oz can crushed pineapple in juice
1 pkg yellow butter cake mix (prepared according to box)
8 oz cream cheese, softened
1/3 cup sugar
1 can sweetened condensed milk
8 oz frozen whipped topping, thawed
Set aside 3 strawberries, chop up the rest of the strawberries, stir in the 1/2 cup sugar and allow to set for several hours or overnight in the refrigerator. Prepare and cook cake mix following directions on the box. Allow to cool completely and cut half the cake into small squares. In a large mixing bowl, combine cream cheese and 1/3 cup sugar stirring until smooth, add in condensed milk and 3 tbls of the juice from the can of pineapple. Fold in most of the whipped topping reserving 2-3 tbls for the top if desired.
In a large trifle bowl, place 2-3 spoons of the creamy mixture in the bottom and place a layer of the cake squares with the cut side up to allow the juices to soak in to the cake, top with half of the strawberries and juice. Set aside 1 tsp of the pineapple for topping, then place half of the pineapple and juice over the cake layer. Spoon half of the remaining creamy mixture over the top spreading to the edge. Repeat with cake, strawberry, and pineapple layers. Top with the rest of the creamy mixture and then spoon reserved whipped topping in the middle and place a whole strawberry in the center. Chop up the other 2 strawberries and sprinkle over the top, repeat with reserved pineapple. Cover and refrigerate for several hours or overnight to allow the cake to absorb the flavors of the fruit and creamy mixture.
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