Easter morning started early at our house, not because of sunrise service or egg hunts, but because my daughter-in-law Marcie arrived with her three little ones each holding a basket, a jellybean-sticky smile, and an unmatched sock. My oldest grandson had declared he wanted “something with clouds and colors” for dessert
and so I cleared the kitchen table, pulled out the trifle bowl, and said, “Let’s build an Easter Trifle.” Not far behind them came our neighbors, the Paulsons, who brought over tulips and leftover pound cake. Marcie and I exchanged a glance and laughed our dessert just got an upgrade.
While the kids dyed eggs on one end of the table, I let each of them choose a pastel hue to tint the cake batter. They took their jobs seriously, swirling pink, green, and yellow like artists at work. As the cake baked and the scent of vanilla filled the kitchen,
my husband was outside hiding plastic eggs along the garden path. The pudding cooled in the fridge while we prepped layers: fluffy whipped topping, pudding, cake cubes, and sprinkles. My youngest granddaughter placed each chocolate egg on top like she was decorating a crown.
By the time dinner ended, everyone was hovering near the fridge. I set the Easter Trifle in the center of the table and let them dig in with long spoons and short patience. It wasn’t just a dessert it was a memory layered with cake, pudding, and the kind of laughter that sticks around long after the dishes are done.
Short Description
This Easter Trifle is a festive layered dessert featuring cubes of pastel cake, smooth vanilla pudding, whipped topping, and cheerful candy garnishes perfect for holiday gatherings.
Key Ingredients
- 1 box white or yellow cake mix
- Pastel food coloring (pink, yellow, green, blue)
- 2 boxes instant pudding mix (vanilla or white chocolate)
- 4 cups cold milk
- 16 oz whipped topping (thawed)
- Mini chocolate eggs, sprinkles, and edible flowers for garnish
Tools Needed
- Trifle bowl or large glass bowl
- Hand or stand mixer
- Mixing bowls
- Whisk
- Spatula
- Baking sheet
- Knife and cutting board
Cooking Instructions
Step 1: Prepare the Cake
Bake the cake according to package instructions. Divide the batter into separate bowls and tint each with a different pastel food coloring. Pour into the prepared pan in sections or swirls and bake. Cool completely, then cut into 1-inch cubes.
Step 2: Make the Pudding
In a mixing bowl, whisk pudding mix with 4 cups of cold milk until thickened and smooth. Chill in the refrigerator for 10 to 15 minutes to firm up.
Step 3: Layer the Trifle
In your trifle bowl, add a layer of colored cake cubes at the bottom. Spoon a generous layer of pudding on top, then spread a layer of whipped topping.
Step 4: Repeat Layers
Continue layering cake cubes, pudding, and whipped topping until the bowl is full or you’ve used all ingredients. Finish with whipped topping on the top layer.
Step 5: Decorate and Chill
Decorate the top with mini chocolate eggs, sprinkles, and edible flowers. Chill in the fridge for at least 1 hour before serving so the flavors meld together.
Why You’ll Love This Recipe
Quick to assemble with boxed ingredients and zero baking stress
A festive and colorful showstopper for your holiday table
Fun activity for kids to help color and layer
Customizable with flavor and topping variations
Can be made ahead and chilled until ready to serve
Soft, creamy, and light in texture
Naturally portioned by the spoonful
Gluten-free cake mix or sugar-free pudding options work well
Mistakes to Avoid & Solutions
Using warm cake for layering
Warm cake melts the whipped topping and softens the pudding.
Solution: Always cool the cake completely before cutting and layering.
Over-mixing pudding with milk
Pudding may not set properly if mixed too fast or with hot milk.
Solution: Use cold milk and mix until just thickened—then let chill.
Too much food coloring
Overdoing it can create muddy or unnatural colors.
Solution: Use gel-based color in small amounts and build slowly.
Skipping chill time
The trifle may slide or taste loose without time to set.
Solution: Chill at least 1 hour (up to 24 hours for best flavor).
Layering unevenly
Lopsided layers can make the dessert less appealing visually.
Solution: Use a spoon or offset spatula to spread each layer evenly.
Serving and Pairing Suggestions
Serve as a centerpiece dessert for Easter lunch or brunch
Pair with light dishes like quiche, fruit salad, or roast chicken
Use individual clear cups for party-ready single servings
Add a few sprigs of mint or edible flowers for garden party flair
Set out extra toppings for guests to customize their slices
Storage and Reheating Tips
Store covered in the refrigerator for up to 3 days
Do not freeze—whipped topping and pudding will lose texture
Serve chilled straight from the fridge
Avoid storing with fresh flowers or moist toppings to prevent sogginess
Use a long-handled spoon for cleaner servings from the bottom up
FAQs
1. Can I make Easter Trifle a day ahead?
Yes, it’s actually better when made ahead. Prepare the night before and chill overnight for best texture.
2. Can I use homemade cake or pudding instead of boxed?
Absolutely. A homemade sponge cake and stovetop custard can be used for an elevated version.
3. What if I don’t have a trifle bowl?
Use a large glass mixing bowl or even individual mason jars to showcase the layers.
4. Can I make it dairy-free?
Yes. Use a dairy-free cake mix, almond or oat milk for the pudding, and a coconut-based whipped topping.
5. How do I prevent the whipped topping from deflating?
Make sure the cake and pudding are completely cooled before layering and avoid overmixing the topping.
Tips & Tricks
Freeze the cake briefly before cubing to make cleaner cuts
Use an offset spatula for even, flat layers
Add lemon zest to pudding for a bright flavor twist
Match candy egg colors to the cake for extra visual harmony
Let kids help with decorating to make it more festive and personal
Recipe Variations
Strawberry Shortcake Easter Trifle
Use strawberry cake mix, layer with vanilla pudding and fresh strawberries.
Lemon Blueberry Trifle
Swap vanilla pudding for lemon, use lemon cake, and fold in blueberries.
Chocolate Cream Trifle
Use chocolate cake and white chocolate pudding, with crushed chocolate eggs between layers.
Carrot Cake Trifle
Use carrot cake, cinnamon-spiced pudding, and top with crushed pecans and golden raisins.
Mini Cup Trifles
Assemble in small clear cups for individual servings—great for buffets or kids’ tables.
Final Thoughts
Gathering everyone around the table to build this Easter Trifle was more than a baking task it was a shared experience full of smiles, tiny spoons, and chocolate-covered fingers. Watching my grandchildren pick candy eggs for the top with the same care as choosing their Easter outfits told me this dessert wasn’t just fun it was meaningful in the most unexpected way.
There’s something about layering soft cake and pudding that invites people in. It’s not just about the flavors or how lovely it looks on the table. It’s about everyone dipping in, sharing the bowl, and walking away with a sweet moment they didn’t know they needed. And honestly, I wouldn’t trade that for anything./
Creamy Easter Trifle
Ingredients
- 1 box white or yellow cake mix
- Pastel food coloring pink, yellow, green, blue
- 2 boxes instant pudding mix vanilla or white chocolate
- 4 cups cold milk
- 16 oz whipped topping thawed
- Mini chocolate eggs sprinkles, and edible flowers for garnish
Instructions
- Bake pastel‑colored cake as directed, cool completely, then cut into 1‑inch cubes.
- Whisk pudding mix with 4 cups cold milk until smooth and thick, then chill 10–15 minutes.
- Layer cake cubes in a trifle bowl, followed by pudding and whipped topping.
- Repeat layers until all ingredients are used, finishing with whipped topping on top.
- Decorate with chocolate eggs, sprinkles, and edible flowers, then chill at least 1 hour before serving.
