Light. Luscious. Just a little bit fancy.
Hey there 👋
If you’re in the mood for something sweet, creamy, and just a little indulgent, this Cherry Almond Amaretto Trifle is about to be your new favorite dessert.
It’s one of those recipes that looks like it took all day, but comes together way easier than you’d think.
Layers of fluffy cake, sweet-tart cherries, smooth whipped cream, and that subtle almond-amaretto flavor… it’s the kind of dessert that makes people say, “Wait… you made this?!”
I’ve made this for dinner parties, holidays, and random Tuesdays when I just needed something pretty and delicious.
The textures and flavors all balance perfectly, and it’s super easy to prep ahead of time. Let’s make it!
🍒 What You’ll Need
- 1 pound cake (store-bought or homemade), cut into 1-inch cubes
- 2 cups cherry pie filling
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp almond extract
- 2 tbsp amaretto liqueur (optional, but yummy)
- 1/2 cup sliced almonds, toasted
- Optional garnish: whole cherries, mint leaves
💡 Pro Tips
- Toast your almonds – It brings out the flavor and gives the trifle a nice crunch.
- Chill your bowl and beaters – Makes the whipped cream come together faster and fluffier.
- Use store-bought pound cake – No shame. It works great and saves time.
- Let it sit – An hour in the fridge before serving lets all the flavors soak in.
- Glass bowl = wow factor – A clear bowl shows off all those pretty layers.
🔧 Tools You’ll Need
- Electric mixer or hand whisk
- Mixing bowls
- Glass trifle bowl or large clear glass bowl
- Silicone spatula
- Measuring spoons and cups
- Small skillet (for toasting almonds)
🔄 Substitutions & Variations
- No amaretto? Sub almond syrup or almond milk.
- No pound cake? Use angel food cake or sponge cake.
- Want it lighter? Use whipped topping instead of homemade whipped cream.
- Make it boozy? Add extra amaretto between cake layers.
- Different fruit? Try raspberries or mixed berries instead of cherry.
⏱ Make Ahead Tips
- You can cube the cake and toast the almonds a day ahead.
- Whip the cream a few hours ahead—just keep it chilled.
- Assemble the whole trifle up to 6 hours in advance.
🍴 Servings & Cook Time
- Serves: 8
- Total Time: 25 minutes (plus chilling time if desired)
🧠 Why This Recipe Works (Quick Science)
- Layering gives each bite texture and flavor.
- Whipped cream lightens up the richness of cake and fruit.
- Toasting almonds activates their natural oils for extra flavor.
- Amaretto adds depth without overpowering the dessert.
🧁 Step-by-Step Instructions
1. Toast the almonds
Heat a dry skillet over medium heat and toast sliced almonds until golden and fragrant, about 3–4 minutes. Stir often!
2. Whip the cream
In a chilled bowl, whip heavy cream with powdered sugar and almond extract until soft peaks form.
3. Layer the pound cake
Place a layer of cubed pound cake at the bottom of the trifle bowl. Drizzle with amaretto if using.
4. Add cherry filling
Spoon cherry pie filling over the cake layer, spreading evenly.
5. Add whipped cream
Spoon or pipe a layer of whipped cream on top of the cherry filling.
6. Repeat the layers
Repeat layers (cake, cherries, whipped cream) until the bowl is full. End with whipped cream.
7. Garnish
Top with toasted almonds, whole cherries, and a few mint leaves for a fresh pop.
🥶 Leftovers & Storage
- Cover tightly with plastic wrap or a lid and store in the fridge.
- Good for up to 3 days – the flavors just keep blending!
- Don’t freeze – the texture of whipped cream and cake doesn’t hold up.
❤️ Why I Love This Recipe
This trifle is one of those desserts that hits all the right notes—sweet, creamy, fruity, and just a little nutty. I made this once for a holiday party, and people kept asking for the recipe. Now it’s one of my go-to crowd-pleasers.
- It looks stunning without a ton of effort
- You can make it ahead of time (a hostess’s dream)
- That combo of cherry + almond + cream? Dreamy
- Feels fancy but is super doable with store-bought shortcuts
🍽 What to Serve With It
- Coffee or espresso
- Light sparkling wine or prosecco
- A cozy dinner like roasted chicken or pasta
- Perfect for the end of a brunch, too!
📅 Meal Plan Ideas
- Day before: Cube cake, toast almonds, make whipped cream
- Morning of: Assemble trifle and chill
- Dinner: Serve after a lighter meal or when guests are over
⚠️ Common Mistakes
- Overbeating the whipped cream – It’ll turn grainy or into butter. Stop at soft peaks!
- Using warm cake – Let it cool before layering or it’ll melt the cream.
- Skipping almond extract – Just a little makes a huge flavor difference.
- Too much liquid – Don’t soak the cake in amaretto—just a drizzle is enough.
❓ FAQ
Can I make this without alcohol?
Absolutely. Just skip the amaretto or use almond extract and water.
What kind of cake works best?
Dense cakes like pound or sponge work best so they don’t fall apart in the layers.
Can I use fresh cherries?
Yes! Pit and halve them, then simmer with a little sugar to soften.
Do I need a trifle bowl?
Nope. Any large, clear bowl works. Even mason jars for mini versions!
👋 Ready to Make It?
I hope you try this Cherry Almond Amaretto Trifle and love it as much as I do. It’s simple, elegant, and always a hit. If you give it a go, leave a comment and let me know how it turned out—or ask any questions if you need help!
Happy layering! 🍒💛