I really felt the need to bake – I’ve been feeling off kilter for a few days and I thought if I got my bake on I’d improve. Mercifully baking wasn’t off, but the rest of me was. If I had messed up on baking things, I’d have cried. I made blueberry scones on Tuesday and then I made up a cake that’s been cooking in my head. It’s been dying to get out and when I pulled it all together, it was pretty darn tasty if I do say so myself.
I included the recipe at the end of the post. Hope you enjoy!
Everything in this recipe is from scratch, save the bananas, pineapples and strawberries. I couldn’t make up my mind between a white cake/angel food base or a butter cake. I decided on butter cake because…well, I’m a huge fan of butter cakes, aka yellow cakes.
You can easily do a shortcut on this cake by making everything from the box – cake, canned custard and jello instant vanilla pudding – if you’re in a time crunch. However, I do implore that you at least try it once from scratch. I guarantee you will love it best that way. I know I do!
When I first told hubby about this cake he was overjoyed because I told him what was going in it and he went, “OMG. YOU’RE MAKING TRIFLE!” I guess it could be construed as trifle, but it wasn’t. At least not in assembly.
I hope you like it as much as I did.
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