Hawaiian Trifle

This is a post that is long over due, but it is one of my favorite things from Hawaii and I still want to share the creation with you.

While on Maui I wasn’t baking much. As many of you know it is hard to bake much of anything in an under stocked and unfamiliar kitchen. And it’s hot there. No need to have the oven on just for some cupcakes. So to avoid baking, I made a trifle using fresh fruit from around the island and a nice pound cake from the near by grocery store.

To make my trifle Hawaiian and not just tropical I got all of my fruit from the fruit stands on the side of the road. I know this doesn’t mean much, but I felt better about using that fruit then the fruit from the store.

IMG 0909 224x300 Hawaiian TrifleIMG 0913 224x300 Hawaiian TrifleIMG 0915 224x300 Hawaiian Trifle

I picked up some guavas, passion fruits, mangos, a freshly picked papaya, and some Maui Gold pineapple. You can’t have a Hawaiian Trifle with out Maui grown pineapples!

The great thing about this recipe is that it isn’t limited to Hawaiian fruits or pound cake. Trifles can be made using any cake or fruit you have around the house. You also can replace the whipped cream for pudding or pastry cream. But, if you have a craving to make your own trifle, I recommend using what ever fruit is locally grown or in season. It makes for a much more flavorful dessert.

Hawaiian Trifle


  • 1 mango
  • 1 small papaya
  • 4 passion fruits
  • 2 guavas
  • 1/2 cup pineapple, cut into small chunks
  • 1 pound cake (store bought is fine)
  • 1 big tub cool whip
  • 1/2 cup freshly squeezed pineapple juice
  • 2 tbsp coconut rum (other flavors/liquors work well too)

To Make the Trifle:

  1. Cut the mango, papaya, pineapple, guava, and pound cake into small chunks. And scoop the passion fruit pulp into a small bowl. Set aside.
  2. Take the bowl you wish to display your trifle in, and layer 1/2 the pound cake on the bottom. Sprinkle with 1 tbsp coconut rum and 1/4 cup pineapple juice.
  3. Then take 1/2 the passion fruit pulp and spread over the pound cake. And layer with 1/2 of the mango, papaya, guava, and pineapple chunks. Spread a layer of whipped cream over the fruit, and repeat with the second layer (starting with the pound cake and ending with the whipped cream).
  4. Top with any left over chunks of fruit, cover and refrigerate for at least 1 hour before serving.
If you want smaller layers, or larger amounts of fruit and cake you can do 3 or 4 layers. 



About bigfatbaker

BigFatBaker is written by Erin Meyer. Erin is a college student looking to learn more about the kitchen through her various baking adventures. Check out the about page for more information!


  1. Yum-how I wish I had access to all of that lovely fruit! I envy you-that trifle is fantastic. Thanks for sharing.

    • bigfatbaker says:

      Now that I am back on the east coast, it is impossible to find anything that flavorful. It was amazing!

  2. Definitely feels like Hawaii with all the fruit! Looks great!

  3. I love trifle! I’ve never had one like this but it sounds amazing! Gotta try it.

  4. You were much more creative than we were on our recent vacation! We ate boxed brownie mixes and store bought angelfood cake! Lovely trifle~

  5. Take me to those road side stands. Impressive for a vacation dessert b

  6. Baking on Maui? No way…I’d rather be out, enjoying the beauty! :)
    Your trifle sounds so good, though…love all those exotic fruits in there. Delish!

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