Spring Fruit Trifle

Featured in the April 2006 Showtime Magazine
Prep Time:
15 minutes
Cook Time:
35 minutes
12 servings



1box (18.25 oz.)Hill Country Fare white cake mix,

3Egg whites,


1container (8 oz.)H-E-B bakers heavy whipping cream,

1cupH-E-B pineapple more fruit spread,

1can (15 oz.)Dole mandarin oranges drained,

1pkg. (16 oz.)H-E-B frozen papaya, mango & strawberry blend thawed,


1Heat oven to 350F. Spray a 9 x 13 inch baking dish with non-stick cooking spray and dust with 2 Tablespoons flour; shake out excess.

2Combine cake mix, eggs, 1 1/2 cups WATER and oil in a mixing bowl. Mix for 2 minutes on medium speed with an electric mixer. Pour cake batter into prepared baking pan and bake on center oven rack for 35 minutes or until done. Cool cake completely in pan on cake rack and then cut intoone-inch cubes.

3Clean the electric mixer beaters and bowl and pour the cold heavy cream in the bowl. Whip the cream on high speed for 4 minutes or until the cream forms soft peaks. Keep chilled until ready to use.

4For Assembly: Cover bottom of 3-quart trifle or punch bowl with 1/2 of the cake pieces, 1/2 of the Pineapple More Spread, 1 1/2 cups whipped cream and 1 1/2 cups each mandarin oranges and fruit blend. Repeat layers topping off with remaining whipped cream and fruit. Cover with plastic wrap and chill for 15 minutes or more. Add-ons: 1/2 cup sliced ALMONDS or PECAN PIECE

Nutritional Information

No Nutritional Information Available

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