Red Velvet Trifle Cups
Minutes Prep Time: 30
Minutes Total Time: 50
Servings: 10
Difficulty: easy
Minutes Prep Time: 30
Minutes Total Time: 50
Servings: 10
Difficulty: easy
PAM® Baking Spray
1 pkg (15.25 oz each) Duncan Hines® Signature Red Velvet Cake Mix
1 cup lowfat buttermilk or water
3 eggs
1/2 cup vegetable oil
2 pkgs (3.4 oz each) vanilla or cheesecake instant pudding mix
4 cups whole milk
Reddi-wip and chocolate shavings, for serving
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 215 mg | 22% |
Carbohydrate | 57 g | 19% |
Cholesterol | 67 mg | 22% |
Total Fat | 21 g | 33% |
Iron | 2 mg | 12% |
Calories | 439 kcal | 22% |
Sodium | 622 mg | 26% |
Protein | 7 g | 14% |
Saturated Fat | 6 g | 28% |
Sugars | 43 g | 4% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray 11x17-inch jellyroll pan with baking spray.
Blend cake mix, buttermilk or water, eggs and oil in a large bowl with an electric mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes. Pour into pan. Bake 15 to 18 minutes, until toothpick inserted in center comes out clean.
Cool cake in pan on wire rack until completely cooled. Use a serrated knife cake into 120 small squares.
Prepare pudding according to package directions. Place 10 cake cubes in a serving glass and layer evenly with pudding. Top each trifle cup with Reddi-wip and chocolate shavings.
Red Velvet Trifle Cups