Mini Cherry Pie Trifles

Happy holidays sweet friends. Time has certainly gotten away from me these days. I am just now getting back into the swing of things after being sick for 2 weeks with a nasty stomach bug!! We went to DC for an amazing short trip, and I ended up with food poisoning the day we got home. So, I haven’t been baking at all, and way behind with all of my posts.

I loved creating these mini cherry pie trifles using Lucky Leaf Cherry Pie Filing! It’s so delicious and perfect to use in so many creative ways. I hope you love these adorable and delicious little individual desserts! Stay tuned for more festive recipes to come!!

I bought 2 packs of these cute little mini jars with lids from Michaels. The recipe makes 11!

I was so busy shooting videos of the cake, that I actually forgot to photograph it 🙂 You will make it in a 9×13 inch pan and use a round cookie cutter to cut pieces to fit into the jars.

I made stabilized whipped cream so that it holds up well in the jars!

Add the cherry pie filling over the cake round.

Pipe the whipped cream over the cherries and repeat the process twice.

Add festive holiday glitter on top!

I was able to put the lids on them and keep them in the fridge for up to two weeks. They are fabulous!!

She’s so pretty, she deserves a bow 🙂

Mini Cherry Pie Trifles

Makes: 11 mini trifles Prep time: 40 minutes Bake time : 12-15 minutes

Ingredient

CAKE:

1 CUP, UNSALTED SOFTENED BUTTER

1 3/4 CUP GRANULATED SUGAR

1 TABLESPOON VANILLA BEAN PASTE OR VANILLA EXTRACT

4 EGGS

1 CUP WHOLE MILK

1 TABLESPOON BAKING POWDER

1 TEASPOON SALT

3 CUPS ALL PURPOSE FLOUR/ SCOOPED AND LEVELED

2 CANS Lucky Leaf cherry pie filling

STABILIZED WHIPPED CREAM:

8 OUNCES SOFTENED CREAM CHEESE

1 CUP CONFECTIONERS SUGAR

1 TABLESPOON VANILLA BEAN PASTE OR VANILLA EXTRACT

2 CUPS HEAVY CREAM

Direction

PREHEAT YOUR OVEN TO 350 DEGREES.

BUTTER AND FLOUR A HALF SHEET PAN AND LINE WITH PARCHMENT PAPER

PLACE YOUR SECOND MIXING BOWL FOR THE WHIPPED CREAM, AND THE WHISK IN THE FREEZER TO GET VERY COLD. 

MAKE THE CAKE:

IN YOUR FIRST MIXING BOWL, BLEND THE BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY, ( AROUND 3 MINUTES)

ADD IN YOUR VANILLA BEAN PASTE AND EGGS, ONE AT A TIME.

ADD IN THE BAKING POWDER AND SALT AND BLEND WELL.

ALTERNATE ADDING THE FLOUR AND MILK, ENDING WITH THE FLOUR.

POUR INTO YOUR PREPARED PAN AND SMOOTH THE TOP OUT.

BAKE FOR 12 MINUTES AND SET ASIDE TO COOL COMPLETELY.

COVER WITH PLASTIC WRAP AND PLACE IN THE FRIDGE OVERNIGHT OR UNTIL COMPLETELY COOLED.

WHILE THE CAKE IS CHILLING, MAKE YOUR STABLIZED WHIPPED CREAM

IN YOUR CHILLED MIXING BOWL, ADD IN THE SOFTENED CREAM CHEESE

ADD IN YOUR CONFECTIONERS SUGAR AND BLEND WELL

ADD IN THE VANILLA AND MIX

SLOWLY ADD IN YOUR HEAVY CREAM AND BLEND COMPLETELY.

NOW, SLOWLY BEGIN TO INCREASE THE SPEED OF YOUR MIXER UNTIL STIFF PEAKS FORM IN THE CREAM. SET ASIDE UNTIL READY TO PIPE.

WHEN YOUR CAKE IS COMPLETELY COLD, CUT ROUNDS OF THE CAKE TO FIT INSIDE YOUR JARS. 

BEGIN BY ADDING ONE CAKE ROUND TO THE BOTTOM.

NOW ADD A HEAPING TABLESPOON OF THE CHERRY PIE FILLING

PIPE YOUR WHIPPED CREAM ON TOP OF THE CHERRIES

REPEAT THIS PROCESS ONE MORE TIME, ENDING WITH THE WHIPPED CREAM AND A FEW CHERRIES ON TOP.

(SEE MY PHOTOS)

I ALSO ADDED SOME DECORATIVE SPRINKLES AND EDIBLE DECORATIONS TOO

KEEP IN THE FRIDGE UNTIL READY TO EAT

THEY WILL KEEP FOR A FEW DAYS IN THE FRIDGE, IF YOU HAVE ANY LEFT 😉 

 

ENJOY!!

 

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