This Summer Berry Pound Cake Trifle is filled with creamy, whipped vanilla pudding, buttery pound cake chunks, and fresh blueberries and raspberries. It’s layered together to create an easy summer treat that’s ready in no time! Perfect for the 4th of July!
Even though I’m fully grown and haven’t been in school for quite some time now, I still think of the 4th of July as the halfway point of summer. I still even get that back-to-school feeling when August rolls around!
So, I’m squashing the feeling of summer being almost halfway over with…which, really, it’s not! Instead, let’s just focus on some patriotic treats today. Sound like a plan?
If you’ve been hanging around here long enough, you know that easy treats are the name of my game. So, it only seemed fitting to share with you a simple, yet festive treat that just screams summer and 4th of July fun.
This summer berry trifle with pound cake is filled with creamy, whipped vanilla pudding, buttery pound cake chunks, and fresh blueberries and raspberries. It’s layered together to create an easy summer treat that’s ready in no time!
The blueberries and raspberries create a deliciously sweet flavor and are perfectly festive for the 4th. Layer everything together and you have the perfect berry trifle with pound cake.
Ingredients for Pound Cake Trifle
You need just 6 simple ingredients to make this summer berry trifle! Here’s what goes into this red, white, and blue dessert:
- Instant vanilla pudding mix
- 2% milk
- Whipped topping (such as Cool Whip)
- Pound cake
- Fresh blueberries
- Fresh raspberries
Do I Have to Use Instant Pudding?
I’m a total sucker for the boxed, instant pudding, which is what I used in this recipe. You can definitely make your own pudding, but to keep things simple, I opted for vanilla. (My favorite kind, by the way!)
Do I Have to Use Store-Bought Pound Cake?
For this pound cake trifle recipe, I used Sara Lee butter pound cake that you can find in your grocer’s freezer. I’ve mentioned this before (and I’m not getting paid to say this), but Sara Lee pound cake is the best. My favorite! It reminds me of my childhood.
Of course, homemade pound cake is even better, but again….we’re going for easy today!
How to Make Pound Cake Trifle
This berry trifle takes all of 10 minutes to prepare, and it can be served immediately!
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In a large bowl, whisk together the instant pudding mix and milk for 2-3 minutes, or until it starts to thicken.
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Gently fold the whipped topping into the pudding until just combined. Set aside.
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Place about ¼ cup of pound cake cubes into the bottom of a glass jar or trifle.
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Spread a layer of pudding mixture on top of pound cake.
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Add about 1/4 cup of blueberries on top of pudding, followed by more pound cake cubes, another layer of pudding, and then top the pudding with about 1/4 cup of raspberries.
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Repeat until you’re out of ingredients, ending with pudding.
This simple dessert is impressive enough for parties, get-togethers, and for watching the fireworks on July 4th. And I guarantee you’ll be making this treat all year long!
Tips for Making a Summer Berry Trifle
- I chose to serve this pound cake trifle in mini mason jars for ease and cuteness, but feel free to use a regular trifle dish.
- Make sure to buy instant vanilla pudding mix for this recipe. If you accidentally buy cook and serve, you’ll have to prepare it on the stove and then chill it in the fridge until cool.
- Make sure your milk is fridge cold before mixing it into the pudding mix.
Looking for more pound cake desserts? I’ve got you covered!
- Chocolate-Covered Pound Cake Bites
- Strawberry Pound Cake
- Grilled Pound Cake with Mascarpone Cream & Berries
- Peppermint Pound Cake
- Chocolate Chip Pound Cake
Summer Berry Pound Cake Trifle
Ingredients
- 1 box (3.4 ounce) instant vanilla pudding mix
- 2 cups 2% milk (should be cold)
- 1 container (8 ounce) whipped topping (such as Cool Whip), thawed
- 1 (16 ounce) pound cake , cut into small cubes
- 3 cups fresh blueberries
- 3 cups fresh raspberries
Instructions
- In a large bowl, whisk together the instant pudding mix and milk for 2-3 minutes, or until it starts to thicken.
- Gently fold whipped topping into pudding until just combined. Set aside.
- Place about ¼ cup of pound cake cubes into the bottom of a glass jar or trifle. Spread a layer of pudding mixture on top of pound cake. Add about 1/4 cup of blueberries on top of pudding, followed by more pound cake cubes, another layer of pudding, and then top the pudding with about 1/4 cup of raspberries.
- Repeat with rest of jars. If using a medium trifle dish, repeat the layering process, ending with pudding.
- Serve immediately or refrigerate until ready to serve.
Notes
- If you'd rather make your own pound cake rather than buy it from the store, I recommend making this pound cake recipe. It calls for chocolate chips, so simply omit them.
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