“.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 1 (15 ounce) canmandarin orange segments in light syrup
  • 12 teaspoon ground cinnamon
  • 1 (10 3/4 ounce) thawed frozen pound cake, cut into 1/2-inch cubes
  • 1 (20 ounce) can pineapple chunks, drained
  • 1 cup Market Pantry® Heavy Whipping Cream
  • 12 cup coconut flakes

Directions

  1. In a medium saucepan, bring the mandarin oranges with their syrup and the cinnamon to a boil. Continue boiling until reduced to 3/4 cup, about 10 minutes.
  2. Divide half of the pound cake cubes among 8 trifle glasses and spoon half of the orange sauce on top. Divide the pineapple chunks among the glasses, then top with the remaining cake and sauce.
  3. Whisk the cream until soft peaks form. Divide among the glasses and top with the coconut.
  4. Tip: The orange sauce can be refrigerated in an airtight container for up to 1 week.

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