Strawberry-Banana Trifle

Pudding, bananas, and strawberries are layered with cubes of banana-flavored cake in this lovely summertime dessert recipe.

Strawberry-Banana Trifle
Servings: 16 Prep 30 mins Chill 3 hrs or overnight Bake 350°F 35 mins Cook 20 mins


  • 2 bananas, peeled
  • 3 egg whites
  • 2 tablespoons oil
  • 1 box (18.25 ounces) white cake mix
Filling and Fruit:
  • 2 boxes (3 ounces each) cook-and-serve vanilla or banana pudding mix
  • 3 1/2 cups 2% low-fat milk
  • 2 bananas, peeled and sliced
  • 2 cups sliced strawberries, plus more for garnish
  • 1 cup heavy cream, whipped with
  • 1 tablespoon sugar

Make It

1. Heat oven to 350 degrees F. Line a 13 x 9 x 2-inch baking pan with nonstick foil. Set aside.


2. In a blender, combine 1 1/3 cups water, the bananas, egg whites and oil. Blend until smooth, about 1 minute. Place cake mix in a large bowl and add mixture from blender. With an electric mixer, beat on low speed for 30 seconds, then increase speed to high and beat 2 minutes. Pour into prepared pan and bake at 350 degrees F for 33 to 35 minutes.

3. Cool cake in pan on a wire rack for 15 minutes, then, using foil, lift cake from pan and cool completely.

Filling and Fruit:

4. Meanwhile, cook pudding mix with milk for 15 to 20 minutes over medium heat, until thickened and bubbly. Transfer to a bowl and refrigerate 30 minutes.

5. Trim edges from cooled cake. Cut in half, then cut one half into cubes (about 20). Place in a trifle dish or bowl and press slightly to compress. Spoon 2 cups pudding over cake. Top with 1 sliced banana and 1 cup of the sliced strawberries. Cut second cake half into cubes and continue layering cake, pudding, bananas and strawberries. Top with heavy cream. Refrigerate at least

6. 3 hours or overnight.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 314, Fat, total (g): 12, chol. (mg): 25, sat. fat (g): 5, carb. (g): 48, fiber (g): 2, pro. (g): 5, sodium (mg): 339, Percent Daily Values are based on a 2,000 calorie diet.