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Taste-of-the-Islands Banana Foster Trifle

* * * ½   47 ratings

Grand Prize Winner - This decadent trifle features pound cake layered with coconut cream pudding, bananas, pineapple, toasted coconut and macadamia nuts.

  • Prep Time:
    30 min


  • 1 (10.75 ounces) package Sara Lee® Frozen Pound Cake thawed
  • 1 (8 ounces) can pineapple tidbits in juice
  • 1 (3.4 ounces) package instant coconut or banana cream pudding and pie filling
  • 1 cup heavy whipping cream
  • 1/3 cup sour cream
  • 1/4 cup powdered sugar
  • 2 tablespoons coconut flavored rum divided
  • 1 cup caramel topping
  • 3 s bananas thinly sliced
  • 2/3 cup shredded coconut toasted
  • 1/3 cup macadamia nuts finely chopped


  1. Cut pound cake into 1-inch cubes. Set aside.
  2. Drain pineapple; reserving juice.
  3. Place pudding mix, whipping cream, sour cream, sugar, reserved pineapple juice and 1 tablespoon of the coconut rum in a large bowl. Beat at medium-high speed with an electric mixer until stiff peaks form.
  4. Combine remaining 1 tablespoon of coconut rum and ice cream topping in microwave-safe bowl. Microwave on High until warmed.
  5. Layer pound cake cubes in 4 Martini or dessert glasses. Drizzle caramel topping mixture over pound cake. Top with coconut cream mixture and bananas.
  6. Garnish with pineapple tidbits, toasted coconut and macadamia nuts.

Cook's Tip: Substitute 1 teaspoon rum extract for coconut flavored rum. This recipe also works well in a Trifle Bowl.

Submitted by: Jeanette N. of Sophia, West Virginia


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