Chocolate Pineapple Trifle

Name: Chocolate Pineapple Trifle
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 12
Cuisine: English, Scottish, British, European
Ingredients: 454 grams package angel food cake mix; 567 grams can crushed pineapple, drained; 1 chunk Pineapple and grated chocolate, optional; 2 Tbsps confectioners sugar; 2 Tbsps cornstarch; 3 eggs, lightly beaten; 476 milliliters heavy whipping cream; 167 grams package instant chocolate pudding mix; 976 milliliters cold milk, divided; 2 teaspoons rum extract; 100 grams sugar; 1 teaspoon vanilla extract; 79 milliliters water

Chocolate Pineapple Trifle takes roughly 1 hour and 5 minutes from beginning to end. This dessert has 463 calories, 8g of protein, and 18g of fat per serving. This recipe serves 12. This recipe is typical of European cuisine. Head to the store and pick up angel food cake mix, heavy whipping cream, pineapple and chocolate, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Pineapple Orange Trifle, Italian Pineapple Trifle, and Rum Pineapple Cake Trifle.

Instructions

Prepare and bake cake according to package directions. Cool completely. Meanwhile, for pineapple pudding, combine sugar and cornstarch in a large saucepan. Gradually whisk in 2 cups of milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients you will need

Corn Starch

Pineapple

Sugar

Milk

Equipment you will use

Oven

Sauce Pan

Whisk

Remove from the heat. Stir 1/2 cup hot mixture into the eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes longer.

Ingredients you will need

Egg

Equipment you will use

Frying Pan

Remove from the heat; stir in pineapple and vanilla.

Ingredients you will need

Pineapple

Vanilla

Pour into a bowl; press a piece of waxed paper or plastic wrap on top of pudding. Refrigerate, without stirring, until cooled. Meanwhile, whisk the remaining milk and pudding mix for 2 minutes.

Ingredients you will need

Pudding Mix

Milk

Wrap

Equipment you will use

Plastic Wrap

Whisk

Bowl

Let stand for 2 minutes or until soft-set. Chill.

To assemble, cut cooled cake into 1-in. cubes.

Place a third of the cake in a 3-1/2-qt. trifle dish.

Combine water and rum extract; drizzle a third over the cake. Top with pineapple pudding, a third of the cake and a third of the rum mixture.

Ingredients you will need

Rum Extract

Pineapple

Water

Rum

Layer with the chocolate pudding and remaining cake and rum mixture. Cover and chill.

Ingredients you will need

Chocolate

Rum

Just before serving, in a large bowl, beat cream until it begins to thicken.

Ingredients you will need

Cream

Equipment you will use

Bowl

Add confectioners' sugar; beat until stiff peaks form.

Ingredients you will need

Powdered Sugar

Spread over cake.

Ingredients you will need

Spread

Garnish with pineapple and grated chocolate if desired.

Ingredients you will need

Chocolate

Pineapple

Equipment

Ingredients

Servings:

454grams

package angel food cake mix 567grams

can crushed pineapple, drained 1chunk

Pineapple and grated chocolate, optional 2Tbsps

confectioners' sugar 2Tbsps

cornstarch 3

eggs, lightly beaten 476milliliters

heavy whipping cream 167grams

package instant chocolate pudding mix 976milliliters

cold milk, divided 2teaspoons

rum extract 100grams

sugar 1teaspoon

vanilla extract 79milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Trifle. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Ruinart , Wine with a 5 out of 5 star rating seems like a good match. It costs about 89 dollars per bottle.