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Bake Up Something Special

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Winter Eggnog Trifle

Winter Eggnog Trifle

Ingredients:14
Servings:12

By Cindy RaheUpdated 09/20/2016

Winter Eggnog Trifle

Ingredients:14
Servings:12

This trifle will fool everyone into thinking it took you hours to make. Layers of eggnog cake, eggnog pudding and tart cranberry sauce give this dessert a pretty presentation and incredible holiday taste.

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Winter Eggnog Trifle

Prep time:30 min
Total time:3 hr 0 min
Ingredients:14
Servings:12

Winter Eggnog Trifle

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Ingredient

Cake:

1 box Betty Crocker™ Super Moist™ White Cake Mix
1 1/4 cups eggnog
1/3 cup vegetable oil
3 egg whites

Cranberry Sauce:

4 cups fresh or frozen whole cranberries
1 1/3 cups water
1 1/3 cups granulated sugar

Pudding:

2 boxes (6-serving size each) vanilla instant pudding and pie filling mix
3 cups eggnog
3 cups milk

Toppings:

1 1/2 cups heavy whipping cream
1 tablespoon powdered sugar
1/2 cup pomegranate arils
Powdered sugar for sprinkling

Instructions

Step 1
Heat oven to 350° F. Grease 13x9-inch pan; line with cooking parchment paper.

Step 2
In large bowl, beat Cake ingredients with electric mixer on medium speed about 2 minutes or until well combined. Spread in pan; bake about 30 minutes or until toothpick inserted in center of cake comes out clean. Place pan on cooling rack to cool completely. While cake bakes and cools, make Cranberry Sauce and Pudding.

Step 3
In 2-quart saucepan, heat Cranberry Sauce ingredients to boiling over medium-high heat. Reduce to simmer; cook 5 to 10 minutes or until berries have burst and sauce begins to thicken. Pour sauce into wider bowl to cool. Cover and refrigerate until ready to use.

Step 4
In large bowl, beat Pudding ingredients with whisk until combined. Cover and refrigerate until ready to use.

Step 5
Cut completely cooled cake into cubes. Just before assembling trifle, in medium bowl, beat whipping cream and 1 tablespoon powdered sugar with electric mixer on high speed to stiff peaks.

Step 6
In trifle bowl, layer cake cubes, pudding mixture and cranberry sauce; repeat. Top with whipped cream and a generous sprinkling of pomegranate arils. Sprinkle with powdered sugar.

Recipe Tips

You can assemble this trifle early in the day or even the night before; cover and refrigerate until serving. Or the components for the trifle can be prepared a day or two in advance and assembled the day of.
The aril is simply the seed pod inside a pomegranate. The clear, ruby-colored fruit surrounds a tiny, crisp seed, and the whole aril is edible.

Nutrition Facts

Nutrition facts are not available for this recipe