Gluten-Free Celebration Trifle

Gluten-Free Celebration Trifle

Make a sweet statement with this fabulous and fruity trifle with an easy homemade pastry cream.

Prep Time

30

Minutes

Total Time

3:30

Hrs:Mins

Makes

10

servings

1
box 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
  1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of (8- or 9-inch) square pan. Make and bake cake as directed on box using water, butter, vanilla and eggs. Run knife around sides of pan to loosen cake. Cool 1 hour. Cut cake into 1-inch pieces; set aside.
  2. Meanwhile, in heavy 2-quart heavy saucepan, stir together sugar and cornstarch; stir in milk. Cook and stir over medium heat until thickened and bubbly. In medium bowl, beat eggs with wire whisk just until blended. Gradually stir 1 cup hot milk mixture into egg mixture, whisking constantly, until combined. Pour milk and egg mixture back into saucepan. Return to medium heat. Cook, stirring constantly, 1 to 2 minutes longer, or until thick and bubbly. Remove from heat. Stir in butter and vanilla. Press plastic wrap on filling to prevent a tough layer from forming on top. Refrigerate at least 1 hour.
  3. In medium bowl, whip cream until stiff peaks form. Fold whipped cream into pudding mixture until combined.
  4. In large bowl or trifle bowl, place half of the cake pieces. Brush or sprinkle half the liqueur over cake. Spoon half the berries, half the mangos and half the coconut over cake. Spread half the pudding mixture over coconut. Repeat with remaining cake, liqueur, berries, mangos and coconut. Cover; refrigerate at least 1 hour before serving. Garnish with additional fruit and coconut, if desired. Refrigerate any remaining trifle.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Success
Select a clear liqueur to keep the color of the cake from turning purple.
How-To
To whip cream quickly, chill the beaters and bowl 15 minutes before whipping cream.
Betty Crocker® Mixes win Edison Award
Betty’s mixes won gold. The Edison Best New Product Awards are given annually and are voted on by a not-for-profit group. Enjoy this recipe using one of the mixes.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 480
    • (Calories from Fat 200),
  • Total Fat 23g
    • (Saturated Fat 14g,
    • Trans Fat 1/2g),
  • Cholesterol 160mg;
  • Sodium 380mg;
  • Total Carbohydrate 58g
    • (Dietary Fiber 2g,
    • Sugars 30g),
  • Protein 7g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 4 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.