Print

Ghoulishly Fun Beetlejuice Mini Trifles for Halloween Delight Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 141 reviews

Celebrate Halloween with these fun and spooky Beetlejuice Mini Trifles featuring layers of vibrant green and purple white cake cubes, creamy vanilla pudding filling, crushed Oreos, and fluffy whipped cream. Perfect for a festive party dessert that’s as delightful to look at as it is to eat!

Ingredients

Cake

  • 1 box White Cake Mix
  • 1 package Instant Vanilla Pudding Mix
  • 3 large Egg Whites
  • 1 cup Milk
  • 1 cup Sour Cream
  • 1/2 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Food Coloring (green and purple)

Cream Filling

  • 1 cup Heavy Cream
  • 8 oz Cream Cheese
  • 1/2 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract

Additional

  • 15 Oreos (crushed)
  • Sprinkles (optional)

Instructions

  1. Prepare the Oven and Pans: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with non-stick spray. Line the bottoms with parchment paper to ensure the cakes release easily.
  2. Mix the Cake Batter: In a large mixing bowl, combine the white cake mix, instant vanilla pudding mix, egg whites, milk, sour cream, vegetable oil, and vanilla extract. Using an electric mixer on medium speed, beat for 2 minutes until smooth and well combined.
  3. Color the Batter: Divide the batter evenly into two separate bowls. Add green food coloring to one bowl and purple food coloring to the other. Stir each gently until the color is fully incorporated.
  4. Bake the Cakes: Pour the green batter into one prepared cake pan and the purple batter into the other. Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely.
  5. Cut Cake into Cubes: Once cooled, remove the cakes from the pans and cut them into small, bite-sized cubes suitable for layering in jars or glasses.
  6. Prepare the Cream Filling: Whip the heavy cream in a mixing bowl until stiff peaks form. In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth. Gently fold the whipped cream into the cream cheese mixture to create a light and fluffy filling.
  7. Assemble the Trifles: In your serving jars or glasses, layer green cake cubes first, then add a layer of crushed Oreos, followed by a layer of the cream filling. Next, add the purple cake cubes, more crushed Oreos, and top with additional cream filling. Optionally, sprinkle festive sprinkles on top for extra Halloween flair.
  8. Chill and Serve: Enjoy immediately or refrigerate the mini trifles until ready to serve. Chilling helps the flavors meld and the cream filling to set for a perfect texture.

Notes

  • Use full-fat cream cheese and heavy cream for the best texture and flavor in the cream filling.
  • You can substitute the Oreos with any chocolate cookies or add crushed nuts for extra crunch.
  • Make sure the cakes are completely cooled before cutting to prevent crumbling.
  • These trifles can be made a day ahead and refrigerated to save time on party day.
  • For a more intense color, add food coloring gradually until desired shade is achieved.
  • Use airtight containers to store leftovers and consume within 2-3 days for optimal freshness.

Find it online: https://oliviabakes.com/ghoulishly-fun-beetlejuice-mini-trifles-for-halloween-delight-recipe/