Triple Berry Trifle

INGREDIENTS For cake: 2½ cups all-purpose flour 2¼ teaspoons baking powder 2 cups sugar 4 eggs 1 cup buttermilk ¾ cup vegetable oil 1 teaspoon vanilla extract 1 package instant vanilla pudding 1 pint fresh strawberries, sliced ½ pint fresh blueberries ½ pint fresh raspberries

INSTRUCTIONS

For cake: Preheat oven to 350 degrees. Spray 9-by-13-inch pan with pan spray and set aside. In a large mixing bowl whisk together flour, baking powder and sugar together until combined. Add in eggs, buttermilk, vegetable oil and vanilla extract and mix until combined. Do not overmix the batter. Once the batter is smooth, pour into prepared baking dish. Bake for 30 to 40 minutes until golden brown or a toothpick inserted in the center of the cake comes out clean. Let cool before cutting into cubes and assembling.

To assemble: Have instant pudding made ahead of time. Try replacing milk with heavy cream to give it a lighter and creamier texture. Start by layering the bottom of an 8-by-4-inch glass bowl with half of the vanilla cake cubes. Break apart the pieces as needed to fit. Then spoon 1/3 of the pudding on top of the cake layer and spread evenly. Sprinkle half of the fresh strawberries, blueberries and raspberries over the pudding layer. Repeat using remaining cake, pudding and fruit. Top with remaining pudding and fruit. Chill and enjoy!