FIRECAKE PUDDING.

The perfect dessert for the 4th of July! Layers of moist vanilla cake, creamy vanilla pudding, strawberries, and blueberries! This dessert is served cold, so it’s perfect for a hot summer BBQ!
*Make this dessert the day before*

Layers of deliciousness

The different layers of cake, pudding, and fruit truly make this dessert the best! You get a little bit of everything in every bite.

Switch it up

If you’re not too into strawberries and blueberries, maybe put slices of banana in the layers! Or whatever other fruit you prefer. Tbh, you don’t even need fruit! The layers of cake and pudding are delicious alone. So go crazy! Do whatever you want.

Without a trifle

If you don’t have a trifle, that’s okay! Most people don’t. Another cool idea is to do the same process in a short, wide pan in maybe two or three layers. Then, for the top layer, you can decorate it as the American flag with the strawberries and blueberries to be festive for next 4th of July! 🇺🇸

What you need

Cake
  • 1 box Betty Crocker Super Moist Yellow Cake mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup water

Note: You could also use ready-to-go angel food cake to make your life easier.

Pudding
  • 1 vanilla pudding Jello pack
  • 1.5 cups ice cold water
  • 1 can sweetened condensed milk
  • 3 cups heavy whipping cream

Note: You could also use cool whip for the layers between the cake instead! That’s also delicious.

Fruit
  • ​Strawberries, sliced
  • Blueberries

Note: Feel free to use whatever fruit you want and the amount you need or want.

The Method

  1. In a small bowl, beat the ice cold 1.5 cups water with the sweetened condensed milk with an electric mixer for about a minute on medium speed. Then, add in the vanilla pudding packet and mix for another two minutes until completely combined. Wrap tightly & refrigerate for a minimum of 4 hours.
  2. Bake the super moist yellow cake according to box directions using the eggs, vegetable oil, and water. Allow to cool completely.
  3. Put a large mixing bowl in the freezer for 10 minutes to make it extra cold. When the pudding is set and the cake has already cooled down, begin whisking the heavy whipping cream alone in that bowl until stiff peaks form on medium speed. I suggest using a KitchenAid Mixer or handheld mixer. This may take a long time! Don’t under whisk.
  4. When you have stiff peaks, slowly fold in the vanilla pudding a bit at a time until all yellow streaks are gone.
  5. In a trifle or short and wide pan, begin with a layer of cake. Then, pour enough pudding to cover the cake completely. Add your strawberries around the side of the glass or all over the pudding if you’re using a pan. Add some blueberries. Then, repeat until done! Cake, pudding, berries.
  6. Wrap tightly and refrigerate for 4 or more hours.

Enjoy!