Cranberry Trifle Recipe
This post may contain affiliate links. Please read my disclosure policy.
This easy cranberry trifle features soft cake layered with sweet tart cranberries and homemade custard. This beautiful dessert is perfect for any time of year!
How to Make Cranberry Trifle Recipe
Pin now to save it for later!
Follow Spend With Pennies on Pinterest for more great tips, ideas and recipes!
I love serving trifles for dessert, especially when I am cooking for a crowd! They’re always gorgeous, easy to make and the best part is that you make them ahead of time!
This cranberry trifle features a homemade sweet tart cranberry sauce and a from-scratch custard layered with your favorite cake! You can assemble this up to 2 days ahead of time but I’d recommend adding the whipped cream & decorations just prior to serving.
I topped this recipe with Sugared Cranberries and added a little bit of orange peel to make it extra pretty. You can use whipped cream, whipped topping or even shaved white chocolate and fresh cranberries as a topping.
- 24 oz fresh cranberries 2 packages
- 1-1/2 cups water
- 1 cup sugar
- 1 cinnamon stick
- 1 1/3 cups sugar
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 4 1/2 cups 2% milk
- 9 egg yolks
- 1 tablespoon vanilla extract
- 1 tablespoon butter
- 1 loaf 16 oz frozen pound cake, cut into 1″ cubes
- 1 9 x13 white cake baked, cooled and cubed
- Whipped cream for decorating
- Sugared Cranberries for decorating
Combine all cranberry layer ingredients in a saucepan. Bring to a boil, reduce heat and cook uncovered about 10 minutes. Cool completely. Discard cinnamon stick.
Combine sugar, cornstarch, and salt in a large saucepan. Whisk in milk. Stir over medium-high heat until mixture reaches a boil, let boil 2 minutes while stirring.
Whisk egg yolks in a small bowl. Slowly add 1 cup of the hot milk mixture to the eggs while whisking. Return the mixture to the sauce pan and stir over medium heat until thick and bubbly. Let boil 2 minutes.
Remove from heat and stir in butter and vanilla.
Cool in the saucepan for 15-20 minutes stirring occasionally. Pour into a large bowl and place plastic wrap on the surface. Refrigerate until completely cooled.
Place half of the cake cubes on the bottom of a trifle bowl. Top with half of the cranberry mixture and half of the custard. Repeat layers.
Top with whipped cream and candied cranberries if desired.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)