Citrus Trifle

Name: Citrus Trifle
Ingredients: 1 (9 ounce) box of jiffy yellow cake mix (can use other cake mix but will need to adjust amount of blood orange juice, and it will make more t); 1 blood orange, juice of; water; 1 egg; 1 (7 ounce) box instant vanilla pudding; 3 cups cold milk; 1 (8 ounce) container frozen whipped topping, thawed; 16 ounces fresh strawberries; 1/4 cup red raspberry preserves (I use seedless)

9 ingredients

7 steps

Ingredients

1 (9 ounce) box of jiffy yellow cake mix (can use other cake mix but will need to adjust amount of blood orange juice, and it will make more t)
1 blood orange, juice of
water
1 egg
1 (7 ounce) box instant vanilla pudding
3 cups cold milk
1 (8 ounce) container frozen whipped topping, thawed
16 ounces fresh strawberries
1/4 cup red raspberry preserves (I use seedless)

Directions

1

Preheat oven to 350 degrees.
2

Juice the blood orange and pour into liquid measuring cup. Add enough water to come up to just below the 1/2 cup mark.
3

In a medium bowl, add cake mix, egg and the juice/water and blend at medium speed for two minutes. Pour into a greased 8X8 or 9 inch round cake pan.
4

Bake for 18-20 minutes or until toothpick comes out clean. Allow to cool completely.
5

While cake is cooking and cooling, mix vanilla instant pudding with 3 cups milk and then refrigerate. Clean and core strawberries and then cut into quarters. Place strawberries in medium bowl and add the raspberry preserves. Mix to combine.
6

Assembly:
7

In a trifle bowl, add half of the cake, which you have broken up into pieces. Layer on half of the pudding, 1/2 of the strawberries and 1/2 of the whipped topping. Repeat layers. Could garnish with some strawberries or blood orange slices.