(Yields: 12 Servings)
- 1 box Pillsbury Angel Food Cake
- Red, yellow, green, blue, and purple liquid food coloring
- 1 5.1 oz box instant vanilla pudding
- 1Preheat oven to 350.
- 2Prepare the angel food cake batter according to the package directions.
- 3Divide cake batter evenly into 6 small bowls. Add three drops of food coloring each to make rainbow colors pink, yellow, green, blue and purple. For orange, use two drops of yellow and one drop of red.
- 4Drop the batter by spoonfuls into two standard nonstick 1 lb loaf pans (each pan approximately (9 inches x 5 inches) .
- 5Bake at 350 for 33 to 45 minutes, until the cakes are brown on top and have a deep crack. Do not underbake.
- 6Cool the cakes by resting each pan on its side on a cooling rack. Let the cake cool completely before proceeding (at least one hour).
- 7Remove cake from pans by running a serrated knife around the edge of each pan. Pull gently at the sides all the way around to loosen, invert and continue to pull until the cake releases. (If it tears, don't worry - you will be chopping the cake into little pieces shortly - noone will ever know!)
- 8Cut each cake loaf into slices. Remove the top crust from each slice and discard. Cut the remaining cake pieces into 1 to 1 1/2 inch squares and set aside.
- 9Prepare the custard. Pour three cups milk into a medium bowl, Whisk the pudding mix into the milk. Continue to whisk for two minutes. Add one cup whipped topping and stir until fully incorporated.
- 10Assemble the trifle in a large glass bowl (or trifle dish), beginning with a layer of cake squares, then custard, fruit, and a layer of whipped topping. Continue layering in this order until all the cake, custard and fruit have been used. Top with remaining whipped topping.
- 11Refrigerate trifle for two to three hours before serving.
Inspired By: Tablespoon.com