Ingredients
1
box Betty Crocker™ pound cake mix
Water and eggs called for on cake mix box
1/2
lb rhubarb, cut into 1/2-inch pieces (2 cups)
1
cup sugar
1/4
cup orange juice
2
cups sliced strawberries
2
boxes (4-serving size each) vanilla pudding and pie filling mix (not instant)
2 1/2
cups milk
2
cups Cool Whip frozen whipped topping, thawed
1/2
cup orange marmalade
1
cup medium-size whole strawberries, if desired
Shredded orange peel, if desired
Preparation
Heat oven to 350°F. Make and bake cake mix as directed on box for one 9-inch loaf or two 8-inch loaves, using water and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
Meanwhile, in 2-quart saucepan, mix rhubarb, sugar and orange juice. Heat to boiling over medium heat. Reduce heat to low; cook about 15 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Stir in sliced strawberries.
While rhubarb mixture is cooling, in 2-quart saucepan, mix pudding mix and milk. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Press plastic wrap directly on pudding to prevent a tough layer from forming on top. Refrigerate at least 2 hours until chilled. Fold in whipped topping.
Cut pound cake horizontally in half. Spread marmalade over bottom half. Top with top half. Cut into 18 slices. Place 9 slices in bottom of 2 1/2- to 3-quart trifle or serving bowl.
Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover; refrigerate at least 2 hours until chilled.
Arrange whole strawberries on top of trifle. Garnish with orange peel. Store covered in refrigerator.
