Blueberry Angel Food Trifle
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Light angel food cake cut into cubes, layered with blueberry pie filling and a tangy pudding mixture, topped with whipped cream and more blueberries. Chilling allows flavors to meld. Uses sour cream stirred into instant pudding for rich texture. Serrated knife essential to preserve cake’s airy crumb. Can swap blueberry pie with cherry. Chill several hours; overnight better. Visual layers pop in glass trifle bowl but 9x9 pan works fine. A fluffy, fruity dessert that balances sweet and tart, with a creamy top. Easy prep, no actual baking if store-bought cake used. Whips up fast but patience needed to let layers soak.
Prep:
17 min
Cook:
0 min
Total:
Servings:
10 servings
#no bake
#layered dessert
#blueberry
#angel food cake
#easy dessert
Angel food cake—light as air, easy to wreck if you rush cutting. Learned the hard way. Serrated blade or forget it if you want clean cubes that hold shape. Blueberry pie filling’s sweetness bursting opposite the cake’s subtle scent that wafts out when you slice in. Always swap blueberry for cherry sometimes, change it up seasonally. Pudding mix plus sour cream thickens texture, adds tang that makes it less sweet, countering pie filling syrup. Chill minimum four hours, watch condensation form drops on bowl. Overnight trumps all though, cake soaks juices, sets, flavors marry better than rushed fridge time. Use clear trifle bowls for layers — feast for eyes, crowd pleaser at potluck. Kitchen trick: make pudding mixture the night before and whip cake tomorrow.
Ingredients
- 1 angel food cake cooled completely and cut into 1-inch cubes
- 1 can cherry pie filling substitute for blueberry pie filling
- 1 package instant vanilla pudding mix 3.4 ounces
- 1 1/2 cups milk use whole or 2%
- 1/4 cup sour cream adds richness and tang
- 1 tub 8 ounces whipped topping Cool Whip or homemade whipped cream
About the ingredients
Angel food cake can be store-bought or homemade but must be fully cooled. Warm cake equals mushy layers once mixed. The serrated knife keeps cubes from squashing—a thick chef’s or bread knife works best to keep airy crumb intact. Blueberry pie filling replaced by cherry pie filling provides a tart twist; cranberry sauce also works if you like tang. Instant vanilla pudding mix is staple, but any instant pudding will do, adjust milk quantity slightly for thickness. I add sour cream for creaminess and slight tang, but Greek yogurt works as healthy swap. Cool Whip can be swapped for freshly whipped heavy cream if you crave better texture. Keep ingredients cold for easier spreading and layering.
Method
- Cut fully cooled angel food cake into cubes about 1 inch, use serrated knife for clean cuts without crushing airy texture.
- Pick a 9x9 metal or glass baking pan or better yet a clear trifle bowl if you want to show off layers. Spread half the cake cubes evenly on the bottom.
- Spoon just over half the cherry pie filling evenly atop cake pieces, careful not to break cake cubes.
- Place the remaining cake cubes on top of the pie filling layer, pressing gently but not smashing.
- In a medium bowl mix pudding mix, milk, and sour cream. Stir vigorously about 2 minutes to avoid lumps, mixture should thicken slightly but still spreadable.
- Spread pudding-sour cream combo over the top cake layer to cover entirely without disturbing layers below.
- Generously spread the whipped topping evenly over the pudding layer for creamy cover.
- Drop remaining cherry pie filling by spoonfuls on top, don’t overly smooth; rustic look is fine.
- Refrigerate uncovered at least 4 hours to let cake soak up moisture and flavors. Overnight chilling yields better melding but keep wrapped if longer.
Cooking tips
Cutting cake after full cooling is crucial — warm slices turn gummy and disrupt final texture. Use serrated knife in gentle sawing motion. Layer evenly but gently to avoid breaking cake cubes. Spreading blueberry pie filling evenly means careful spoon work; don’t mash cubes. Mixing pudding with milk and sour cream requires two minutes vigorous stirring to kill clumps but don’t overbeat or it will lose thickness. Spread pudding evenly; smooth top for neat presentation or leave a bit rustic. Cool Whip should be cold and spread gently to preserve pudding layer underneath. You can drop rest of pie filling on whipped topping by spoonfuls; rustic drizzled look is fine. Refrigerate uncovered or lightly covered 4-5 hours minimum so cake absorbs moisture — overnight best. No hurrying the soak stage or layers stay dry and flavorless.
Chef's notes
- 💡 Cut cake fully cooled only; warm cake crushes, turns gummy, ruins airy texture. Use serrated knife, long gentle sawing strokes. Thick bread or chef’s knife works too. Pressing or chopping fast? Cubes mash and crumble. The sound crunches softly when done right.
- 💡 Mix pudding and sour cream vigorously at least 2 minutes. Lumps kill texture. Stop before too thin—should spread but hold shape slightly. Chill pudding mixture if too loose before layering. Adds tang, balances sweet pie filling syrup; use Greek yogurt as swap, but add less liquid.
- 💡 Blueberry pie filling can be swapped cherry; cranberry works for tart flip. Spoon carefully, avoid crushing cake cubes. Rustic dollops on whipped topping make good textural contrast. Don’t smooth all out; rusticness shows layers and feels homemade.
- 💡 Chilling minimum 4 hours; minimum. Longer—overnight better. Cake soaks juice. Flavors marry. Watch bowl condensation form droplets on sides; signals flavor melding. Keep uncovered short term, covered overnight or cake dries out. Fridge temp matters—too cold slows infusion.
- 💡 Use clear trifle bowl for visual layers. If none, 9x9 pan works fine but loses some presentation. Cool Whip swap with freshly whipped heavy cream makes texture richer but spreads faster. Keep whipped topping cold for best layering. Spread gently or it breaks pudding layer.
Common questions
Why use serrated knife only?
Serrated blade cuts air pockets without smashing. Straight knife crushes crumb, makes mushy cubes, ruins layering feel. Saw gently, steady pressure. Learned painful way after mush batches.
Can I substitute sour cream?
Greek yogurt is a solid sub but add less milk to avoid too runny pudding mix. Sour cream adds tang plus creaminess, yogurt skips fat but keeps texture. Tried both, sour cream tastes rounder, yogurt leaner.
Cake soggy after chilling?
Chilling long is goal but over-soak ruins texture. Use fully cooled cake—warm traps moisture, turns gummy fast. Layer carefully—don’t press cake or filling too hard, slows juice absorption and crushes cubes.
How to store leftovers?
Cover loosely or airtight container. Fridge best. Cake can firm back up but long storage dries top. Consume within 2 days ideal. Freeze not good; textures break down badly after thaw. Refresh with quick whipped topping dollop before serving.
