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Red Velvet Trifle Cups: An Easy and Delicious Layered Dessert

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These Red Velvet Trifle Cups feature layers of moist red velvet cake and creamy vanilla or cheesecake pudding, finished with fluffy whipped topping and chocolate shavings. An easy, elegant individual dessert perfect for parties, holidays, and special occasions.

Ingredients

  • PAM® Baking Spray
  • 1 pkg (15.25 oz) Duncan Hines® Signature Red Velvet Cake Mix
  • 1 cup lowfat buttermilk or water
  • 3 eggs
  • 1/2 cup vegetable oil
  • 2 pkgs (3.4 oz each) vanilla or cheesecake instant pudding mix
  • 4 cups whole milk
  • Reddi-wip, for serving
  • Chocolate shavings, for serving

Instructions

  1. Preheat oven to 350°F (175°C). Spray an 11×17-inch jellyroll pan with PAM® Baking Spray.
  2. Combine the red velvet cake mix, buttermilk or water, eggs, and vegetable oil in a large mixing bowl. Beat with an electric mixer on low speed for about 30 seconds, until moistened. Increase to medium speed and beat for 2 minutes until smooth.
  3. Pour the cake batter evenly into the prepared pan. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
  4. Place the pan on a wire rack and allow the cake to cool completely. Using a serrated knife, cut the cooled cake into approximately 120 small squares.
  5. Prepare the vanilla or cheesecake instant pudding mix with the 4 cups of whole milk according to the package directions. Whisk until smooth and thickened.
  6. Arrange approximately 10 red velvet cake cubes in each of 10 individual serving glasses. Divide the prepared pudding evenly among the glasses, layering it over and between the cake cubes. Use the remaining cake cubes to create additional layers as desired.
  7. Top each trifle cup with a generous swirl of Reddi-wip and a sprinkle of chocolate shavings. Serve immediately or refrigerate until ready to enjoy.

Notes

  • Buttermilk adds a richer flavor and more tender texture to the red velvet cake, but water can be used as a convenient substitute.
  • Choose vanilla instant pudding for a classic flavor or cheesecake instant pudding for a cream cheese-inspired taste.
  • Allow the cake to cool completely before assembling the trifles to prevent the pudding from melting or becoming runny.
  • For attractive layers, use clear dessert glasses, small mason jars, or individual trifle cups.
  • For a make-ahead dessert, assemble the cake and pudding layers up to 24 hours in advance and refrigerate covered. Add the whipped topping and chocolate shavings just before serving.
  • Store leftover trifle cups covered in the refrigerator for up to 3 days. The cake will soften as it absorbs moisture from the pudding.
  • For extra decoration, sprinkle reserved red velvet cake crumbs over the whipped topping.
  • Nutrition values are approximate and vary depending on the pudding flavor, choice of buttermilk or water, and amount of whipped topping used.

Nutrition

Find it online: https://yumfamilyrecipes.com/red-velvet-trifle-cups-an-easy-and-delicious-layered-dessert/