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Blueberries and Cream Cake Trifle

Blueberries and Cream Cake Trifle is a layered dessert with creamy angel food cake cubes, blueberry fruit filling, and whipped cream. It's easy to assemble, creamy and sweet, and the perfect make-ahead dessert (great for the holidays!)
Course Dessert
Cuisine American
Keyword Blueberries & Cream Cake Trifle, blueberry angel food cake, blueberry angel food cake dessert
Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings 20 servings
Calories 247kcal
Author Chelsea Lords


  • 1 store-bought (10 oz.) angel food cake, cut into 1-inch cubes (See Note 1)
  • 2 packages (8 oz. each) full-fat, brick-style cream cheese
  • 3/4 cup evaporated milk
  • 3/4 cup white, granulated sugar
  • 1 can (21 oz.) Lucky Leaf Premium Blueberry Fruit Filling
  • 1-1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract, optional


  • CREAM CHEESE LAYER: Using a hand mixer or in a stand mixer, whip together the cream cheese and sugar until smooth and creamy, about 2-3 minutes. Add in the evaporated milk and mix until smooth.
  • ANGEL FOOD CAKE: Remove cake from packaging. Slice into 1-inch thick slices. Cut each slice into small 1-inch cubes and then add cubes into the cream cheese mixture. Gently fold the cake cubes into the cream mixture until well coated.
  • WHIPPED CREAM: Combine heavy cream, powdered sugar, and vanilla extract (if using) in the base of a stand mixer fitted with a whisk attachment. Mix on low speed until sugar is incorporated and then increase the speed to medium high and beat, watching closely, until soft peaks form.
  • ASSEMBLY: In a trifle dish or 9x13-inch dish, spread 1/2 of the cake mixture along the bottom. Top with 1/2 of the can of blueberry fruit filling. Smooth 1/2 of the whipped cream on top. (Don't worry about it looking perfect or pretty, it will be a bit messy!)
  • ASSEMBLY CONT.: Repeat the layers: remaining cake mixture, remaining blueberry fruit filling, and remaining whipped cream. Cover tightly and chill for at least 2 hours and up to 24 hours.
  • SERVE: Cut into squares and serve or refrigerate (covered) until ready to serve. To get clean slices, run a knife under hot water for a few seconds, wipe to dry, make 1 slice, and repeat. Use a metal spatula to remove bars and serve.



Note 1: Angel Food Cake: To keep things easy (while still tasty!), get a packaged angel food cake from the bakery section of your grocery store. If you aren't able to find one, you can grab a boxed mix and prepare the angel food cake before proceeding with this recipe. Another alternative is to make your own. Whichever way you proceed,, we're looking for a fresh cake and about 6-1/2 to 7 cups of cake cubes -- any more than that and the trifle will seem dry.
Nutrition information will vary, depending on the type of angel food cake used.


Serving: 1bar | Calories: 247kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 161mg | Potassium: 117mg | Fiber: 1g | Sugar: 29g | Vitamin A: 419IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg