White Chocolate-Raspberry Trifle Cake

Wonderful summer dessert and easy to make. I made the cake in a 8" springform pan which worked well. I used strawberries instead of raspberries to make a strawberry shortcake version. I added diced strawberries to the jam layer and I followed another reviewer's comments and just used white chocolate pudding with a splash of vanilla extract and it tasted great. I used the 16oz family size pound cake and I'm glad I did because I think the 10.5 would not have been enough for me. Huge hit with the family and I'll be making this again and again!

This recipe is very quick and easy to make. Made it for a summer family bbq and everyone loved it.

tasty, easy, moist with the pudding layers would add some more raspberries on top

I made this for my daughters Birthday yesterday. Everybody loved it. thanks

This recipe was a breeze!! The ingredients are easy to find and easy to use and very yummy!! I didn't assemble it into a cake, however, instead of slicing the pound cake real thin, I cubed it and assembled it in my trifle dish. And I thought the white Cool Whip ontop would look too plain so I folded in 2 TBLS of raspberry jam, spread that in an even layer, then piped plain white rosettes around the top and put the raspberries in the center. Looks beautiful, tastes delicious, was SO easy!

This is good but I think you need way more raspberry. I would add it between the layers liberally. It's very easy and quick to make. I would skip the white chocolate part. Find white choc pudding and add a teaspoon of vanilla for some extra flavor. It's not a sweet recipe but good and quick so that's why I'd make it again. My family loved it at Xmas

absolutely delicious. my family will ask for this over and over again.