Lucky Leaf
Blueberry Peach Trifle

A prepared cake mix is the base with Blueberry and Peach Fruit Fillings or Toppings stirred into the batter. It forms the base for a rich Trifle layered with additional fruit filling and a mousse simply prepared with pudding and whipped cream. Easy to make, easy to assemble, easy to eat. Try it with a variety of other fruit fillings or toppings too.


24 servings
30 oz. dry yellow cake mix
1 cup water
6 large eggs, whisked
1/2 cup melted unsalted butter

3 cups heavy cream
3 Tbsp. fine granulated sugar
3 cups Lucky Leaf® Vanilla Pudding
2 cups Lucky Leaf® Premium Peach Fruit Filling or Topping, pulsed in a food processor

4 cups Lucky Leaf® Premium Blueberry Fruit Filling or Topping
4 cups Lucky Leaf Premium Peach Fruit Filling or Topping
1 1/2 cups whipped cream, for garnishing


Preheat oven 350°F.

In mixing bowl, combine dry cake mix, water, eggs and butter and mix on medium for 2 minutes until smooth. Divide batter into half.
Into one half of the batter, stir 1 cup blueberry fruit filling or topping. Pour blueberry cake batter into a half-size (17 x 12") parchment-lined sheet pan and smooth out top until even. Repeat this process with the other half of the cake batter using 1 cup of the peach fruit filling, and pour peach batter into another parchment-lined half sheet pan. Smooth out top. Bake cakes 18–20 minutes or until cakes are cooked through and start to pull from the edges of the pans. Remove from heat and cool to room temperature. Cut each cake into 24 equal pieces. Hold.
In a mixing bowl equipped with a whisk attachment, whip cream until firm. Sprinkle in sugar and continue to whip until firm peaks form. Remove from mixer. Fold in pudding until smooth. Divide mousse in half. Into one half, gently mix 2 cups blueberry fruit filling until smooth. Repeat process with remaining mousse using 2 cups peach fruit filling.
To Assemble
For Each Trifle, in the bottom of a 16-oz. wine glass or beverage glass, spoon 2 Tbsp. blueberry fruit filling or topping. Place 1 piece of blueberry cake over filling and top with 1/3 cup blueberry mousse. Top with 2 Tbsp. peach fruit filling or topping and a piece of peach cake. Spoon 1/3 cup peach mousse over top of cake. Top with a dollop of whipped cream and a dollop of both fruit fillings Cover and refrigerate at least 4 hours or overnight before serving.

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