Description
This Easy Christmas Red Velvet Cake Trifle is a festive and delightful dessert perfect for holiday celebrations. Layers of moist red velvet cake, sweet cherry pie filling, and creamy whipped cream infused with cream cheese come together in a beautiful trifle dish for an impressive yet simple treat. Made with a boxed cake mix and a quick homemade cream cheese whipped cream, this recipe is both approachable and delicious for any holiday table.
Ingredients
Scale
Cake
- 1 box red velvet cake mix (prepared with vegetable oil and eggs as directed on the box)
Cream Cheese Whipped Cream
- 8 oz package cream cheese, softened
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar (add more to taste)
- 2 tsp vanilla extract
- Pinch of salt
Other
- 21 oz can cherry pie filling
- Optional garnish: crushed candy canes
Instructions
- Prepare the Red Velvet Cake: Follow the directions on the cake mix box to prepare the red velvet cake batter, using vegetable oil and eggs as instructed. Pour the batter into a 9×13 inch pan and bake until done, about 45 minutes. Allow the cake to cool completely before assembling the trifle.
- Make Cream Cheese Base: In a small bowl, use an electric mixer to whip the softened cream cheese until smooth and fluffy. Set aside this base for the whipped cream.
- Whip the Cream: In a large mixing bowl, with an electric mixer on medium speed, whip the heavy cream until soft peaks form.
- Combine Cream Cheese and Whipped Cream: Add the whipped cream cheese to the whipped cream and continue beating on high speed until stiff peaks form. Mix in the powdered sugar, vanilla extract, and a pinch of salt. Adjust sweetness by adding more powdered sugar if desired. This cream cheese whipped cream can be made up to a day ahead and refrigerated.
- Layer Cake Cubes: Cut the cooled red velvet cake into cubes. Place one-third of the cake cubes in the bottom of a trifle dish to form the first layer.
- Add Cherry Pie Filling: Spread one-third of the cherry pie filling evenly over the cake layer.
- Add Cream Cheese Whipped Cream: Spread one-third of the cream cheese whipped cream layer evenly on top of the cherry pie filling.
- Repeat Layers: Repeat the layering process two more times with remaining cake cubes, cherry pie filling, and cream cheese whipped cream, ending with a final layer of whipped cream on top.
- Chill or Serve: Serve the trifle immediately or cover and refrigerate for up to one day before serving to let the flavors meld.
- Optional Garnish: Before serving, garnish the top with a sprinkle of crushed candy canes for a festive touch.
Notes
- The cream cheese whipped cream can be made one day in advance and kept refrigerated to save preparation time on the day of serving.
- Use a deep trifle dish or a large clear bowl to showcase the beautiful layers of this dessert.
- Feel free to substitute cherry pie filling with another fruit pie filling for variation.
- Ensure the cake is completely cooled before cutting and layering to avoid melting the cream layers.
- The optional crushed candy canes add a festive crunch but can be omitted if preferred.
