Cranberry Eggnog Trifle

Cranberry Eggnog Trifle

Eggnog infused cake is layered with fresh cranberry sauce and eggnog pudding in this gorgeous, show-stopping holiday dessert!

yield: 12 servings

prep time: 30 minutes

cook time: 30 minutes

total time: 1 hour

Cranberry Eggnog Trifle



  • 1 white cake mix
  • 1 1/4 cups eggnog
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 1/4 teaspoon nutmeg


  • 4 cups fresh or frozen cranberries
  • 1 1/3 cups water
  • 1 1/3 cups sugar


  • 2 boxes (3.4 oz.) instant vanilla pudding
  • 3 cups eggnog
  • 2 1/2 cups milk


  • 1 1/2 cups heavy cream
  • 2 tablespoons powdered sugar
  • Additional cranberries, for garnish (optional)


  1. Preheat oven to 350 degrees. Grease a 9 x 13-inch baking pan; line with parchment paper.
  2. In large bowl, beat cake ingredients with electric mixer on medium speed about 2 minutes or until well combined. Spread into prepared pan. Bake for 25-30 minutes or until toothpick inserted in center of cake comes out clean. Cool completely.
  3. While cake bakes and cools, make cranberry sauce and pudding. In a medium saucepan, heat cranberry sauce ingredients to boiling over medium-high heat. Simmer for an additional 5-10 minutes or until berries have burst and sauce begins to thicken. Cover and refrigerate until ready to use.
  4. In large bowl, whisk pudding ingredients until well combined. Cover and refrigerate until ready to use.
  5. Cut cooled cake into cubes. Just before assembling trifle, in medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed to stiff peaks.
  6. In trifle bowl, layer cake cubes, pudding mixture and cranberry sauce; repeat twice. Finish with a final layer of cake and pudding (no cranberry sauce). Top with whipped cream and garnish with additional cranberries, if desired. Serve within 1-2 hours.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.