Description
This Halloween trifle is a festive and delicious layered dessert perfect for spooky gatherings. It features moist chocolate cake, creamy vanilla pudding tinted orange, and fluffy Cool Whip, all decorated with fun Halloween-themed candies and sprinkles. The dessert is visually appealing, easy to assemble, and sure to delight guests of all ages.
Ingredients
Scale
Cake
- 1 box chocolate cake mix
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs, room temperature
Pudding
- 1 small box instant vanilla pudding
- 2 cups milk
- Orange food coloring (optional)
Toppings & Decorations
- 8 oz container Cool Whip
- Sprinkles
- Chocolate balls wrapped like eyes
- Gummy body parts like brains, teeth, fingers, etc.
- Any additional decorations you like
Instructions
- Preheat Oven: Move the oven rack to the middle position and preheat the oven to 350 degrees F to ensure even baking of the cake.
- Prepare Baking Sheet: Spray a small rimmed baking sheet generously with cooking spray to prevent the cake from sticking after baking.
- Mix Cake Batter: In a large bowl, beat together the chocolate cake mix, water, vegetable oil, and eggs until the batter is smooth and well combined.
- Spread Batter: Evenly spread the prepared batter onto the greased baking sheet to create a thin, uniform layer for baking.
- Bake Cake: Bake the cake for 12-15 minutes or until a toothpick inserted into the center comes out clean, ensuring the cake is fully cooked but moist.
- Cool Cake: Remove the cake from the oven and transfer it onto a cooling rack. Allow the cake to cool completely before assembling the trifle.
- Prepare Pudding: While the cake cools, whisk together the instant vanilla pudding mix and milk in a medium bowl until smooth and thickened.
- Add Color: Add several drops of orange food coloring to the pudding and whisk until the color is well blended and vibrant.
- Chill Pudding: Place the pudding in the refrigerator for 10-15 minutes to let it set firmly before piping.
- Prepare Whipped Topping: Remove the Cool Whip and the set pudding from the refrigerator and get ready for layering.
- Set Up Pastry Bags: Fit two pastry bags with large round tips; fill one with the orange pudding and the other with the Cool Whip.
- Cut Cake Circles: Use the rim of your trifle dish as a guide to lightly press into the cooled cake. Remove and cut out the circle shape with a sharp knife, trimming smaller if necessary to fit the dish.
- Layer Cake: Place the cut cake circles into the bottom of the trifle dish as the first layer.
- Pipe Pudding: Using the pastry bag, pipe the orange pudding evenly over the cake layer.
- Pipe Whipped Topping: Next, pipe Cool Whip evenly on top of the pudding layer to create a creamy topping.
- Decorate: Finish the trifle by decorating with sprinkles and Halloween-themed candies like chocolate eyes and gummy body parts for a spooky look.
- Serve or Store: Serve the trifle immediately for freshest taste or store covered in the refrigerator for up to 1 day before serving.
Notes
- Make sure the cake is completely cooled before cutting and assembling to avoid the pudding and whipped topping melting.
- Use room temperature eggs for better cake batter consistency and rise.
- Orange food coloring is optional, but it adds a festive Halloween touch to the pudding layer.
- You can substitute Cool Whip with homemade whipped cream if preferred.
- This dessert is best enjoyed within 1 day to maintain freshness of the cake and toppings.
- Feel free to customize decorations with your favorite Halloween candies and sprinkles to enhance the spooky theme.
