Instead of using butter to prepare the cake, we’re going to use olive oil, which may seem a little odd at first but works fantastically. It involves almost no skill and very little effort. Serve alongside fresh berries, fresh berry puree, or fresh berry sauce.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs 30 mins |
| Total Time: | 5 hrs 5 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- cooking spray
- 1 (15.25 ounce) package red velvet cake mix
- 1 ¼ cups water
- ⅓ cup oil
- 3 large eggs
- 3 cups milk
- 2 (3.4 ounce) packages instant cheesecake-flavored pudding mix
- 1 (20 ounce) can cherry pie filling
- 1 (7 ounce) can whipped cream, or to taste
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a 10×15-inch jelly roll pan with parchment paper, then spray lightly with cooking spray.
- Combine cake mix, water, oil, and eggs in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes. Pour batter into the prepared pan and smooth to even out.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes.
- When the cake is almost cooled, whisk milk and pudding mix together for 2 minutes. Let sit until set, about 5 minutes.
- Meanwhile, cut the cooled cake into 1-inch cubes.
- Place 1/2 of the cake cubes in the bottom of an 8-inch trifle bowl. Layer with 1/2 of the pudding and 1/2 of the cherry pie filling. Repeat layers once more. Refrigerate for 4 to 8 hours before serving.
- Garnish with whipped cream.
- Additional fillings might include drizzled fudge or chocolate sauce and pecan pieces. A light version could us light or nonfat pie filling, skim milk, and a light whipped topping.
- I use Duncan Hines(R) cake mix, Jell-O(R) pudding mix, Reddi Wip(R) whipped cream, and Comstock(R) pie filling.
Nutrition Facts
| Calories | 417 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 6 g |
| Sodium | 407 mg |
| Sugars | 12 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |