Ingredients
12
12 servings
- •cooking spray
- •1 (15.25 ounce) package red velvet cake mix
- •1.25 cups water
- •0.33333334326744 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 10x15-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.
Nutritional Facts
Per 12 servings
- Calories: 417
- Carbohydrate: 60g
- Fat: 17g
- Fiber: 1g
- Protein: 7g
- Sugar: 12g
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