Here's the dessert I made for Easter dinner this year; I did a twist on a traditional pineapple upside-down cake and made a pineapple upside-down trifle. It was a really delicious and light finish to a heavy holiday meal. The great thing about trifle is that it's so easy to tweak to your own liking.
I used yellow butter cake and replaced the water in the recipe with pineapple juice. Then I layered in pineapple chunks, but if you wanted a more traditional pineapple upside-down cake flavor you could caramelize the pineapple before adding it. Then some vanilla pudding on top of that, before repeating those layers. Lastly, on top I put whipped cream, sweetened coconut flakes, and sliced strawberries. My husband doesn't like maraschino cherries, but again, if you wanted it more traditional then you could use the cherries instead of strawberries.
Labels: baking
