Betty's Pineapple Raspberry Trifle

Bettyskitchen's picture

Dec. 18, 2012

In this video, Betty demonstrates how to make a Pineapple Raspberry Trifle. This is a great dessert for summeror any time of the year!


Fresh pineapple 2/3 , peel and cut into chunks
Fresh raspberries 2 Cup (32 tbs) , rinsed and patted dry
Granulated sugar 1/4 Cup (4 tbs)
Cream cheese 12 Ounce
Confectioners sugar 3/4 Cup (12 tbs)
Vanilla extract 1 Teaspoon
Whipping cream 2 Cup (32 tbs)
Pound cake 16 Ounce , frozen (or angel food cake)
For decoration
Pineapple 1/3 , cut into rings
Mint sprig 3



1. Peel and core pineapple. Cut it into chunks and pat it dry with paper towel.

2. Cut pound cake into ¾-inch cubes while it is still cold. Set aside.


3. In a medium-sized bowl, add sugar, raspberries, and pineapple chunks. Mix well and set aside.

4. In a separate bowl, combine cream cheese, confectioner's sugar, and vanilla. With electric mixer, on medium speed beat until light and fluffy.

5. Gradually pour whipping cream, beating on low for 1 1/2 minutes. Beat on high until thick.

6. In a large, clear, straight sided bowl, drop 1/3 of the cake pieces at the bottom.

7. Sprinkle 1/3 of the pineapple-raspberry mixture on top.

8. Put 1/3 of the cream cheese mixture, and spread it evenly. Repeat layers twice, ending with a cream cheese layer.

9. Decorate the top with pineapple rings and mint sprigs.

10. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or overnight.


11. Serve pineapple raspberry trifle chilled.

Recipe Summary

Difficulty Level: Easy
Servings: 4

Nutrition Facts

Serving size

Calories 1466Calories from Fat 811

 % Daily Value*

Total Fat 91 g140%

Saturated Fat 53 g265%

Trans Fat 0 g


Sodium 731 mg30.46%

Total Carbohydrates 140 g46.7%

Dietary Fiber 9 g36%

Sugars 100 g

Protein 15 g30%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet