Pineapple Banana Trifle

November 30, 2022
3 Ratings
Photo by MJ Kroeger. Prop Stylist: Megan Hedgpeth. Food Stylist: Samantha Seneviratne.
  • Prep time 3 hours 10 minutes
  • Cook time 30 minutes
  • Serves 8
Author Notes

This recipe is a make-ahead dessert that’s perfect for big holiday dinners or festive potlucks. Juicy Dole® Canned Pineapple Slices are the bright star of this trifle, used twice for maximum tropical flavor. Half of the pineapple is macerated with sugar for the fruit layer, and half is turned into a pineapple-infused simple syrup for soaking the cake layers. This trifle boasts notes of zippy pineapple, creamy banana pudding, pineapple-soaked sponge cake, and a dollop of whipped cream to finish. Build the trifle in one large vessel or in individual cups for the serving option that best suits your gathering. —kay chun

Test Kitchen Notes

This recipe is shared in partnership with Dole. —The Editors

What You'll Need
  • For the banana pudding:
  • 2 cups whole milk
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon kosher salt
  • 2 egg yolks
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract
  • 2 medium ripe bananas, thinly sliced into 1/8-inch-thick rounds

  • For the macerated pineapples:
  • 1 (20-ounce) Dole® Canned Pineapple Slices, drained, juices reserved, and pineapple cut into 1-inch pieces
  • 3 tablespoons granulated sugar

  • For the pineapple simple syrup:
  • 1/2 cup reserved pineapple juice
  • 2 tablespoons honey
  • 1 tablespoon freshly squeezed lemon juice

  • For the trifle:
  • 2 (10-ounce) frozen pound cakes, thawed and cut into ½-inch cubes
  • Whipped cream, for garnish
  1. Make the banana pudding: In a medium saucepan, warm 1 ½ cups of milk over medium-low heat until steaming but not simmering or boiling, about 2 to 3 minutes.
  2. Meanwhile, in a medium bowl, combine the sugar, cornstarch, and salt and whisk to combine. Add egg yolks and the remaining ½ cup milk and whisk until well blended. While whisking constantly, slowly drizzle in the hot milk until well blended, then return the egg-milk mixture to the saucepan. Cook over medium-low heat, whisking constantly, until the mixture thickens into a pudding consistency, about 3 minutes.
  3. Turn off the heat and whisk in the butter and vanilla. Transfer to a small bowl and press the surface with plastic wrap to prevent a skin from forming. Refrigerate until chilled for 3 hours. Add bananas and mix well. You should have about 3 cups of banana pudding.
  4. Make the pineapple simple syrup: In a small saucepan, combine the pineapple juice, honey, and lime juice over medium heat. Cook, stirring occasionally, until the honey dissolves, about 2 minutes. Cool at room temperature or in the fridge.
  5. Make the macerated pineapples: About 30 minutes before assembling the trifles, combine the pineapples and sugar in a small bowl and toss to combine. Let macerate at room temperature, stirring occasionally, until pineapples have released their juices, about 30 minutes.
  6. Assemble the trifles: Arrange eight 8- to 10-ounce glass cups on a sheet pan. In the bottom of each cup, arrange a layer of cake, pressing the cubes together to fit. Drizzle the cake evenly with 2 teaspoons of the simple syrup, then spread 3 tablespoons of the banana pudding in an even layer over the cake. Top with a layer of macerated pineapples (about 1 tablespoon). Repeat with another layer of cake, simple syrup, pudding, and pineapples. Cover and refrigerate for at least 1 hour or overnight to allow the juices to soak into the cake.
  7. Once chilled, top each trifle with some whipped cream and serve.

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1 Review

Cheryl September 11, 2023
Vanilla pudding base - I tried it without bananas. Substituted soy milk, arrowroot, and oil for milk, corn starch, and butter. This was excellent and will do again! I didnt make the other parts of this recipe though.