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TYLER, Texas (KLTV) - This pretty and simple-to-make dessert is delicious, light and fluffy, as far as sweets go. It’s a no-bake twist on pineapple upside-down cake, a dessert my mom used to make occasionally back in the ‘80s.

Pineapple upside-down cake trifle by Mama Steph

Ingredients

4 cups of vanilla pudding, chilled (use your favorite kind: instant, cooked, or made from scratch)

4 cups whipped cream (or non-dairy whipped topping, if preferred)

16-ounce pound cake (homemade or bakery)

20-ounce can pineapple tidbits or chunks, drained

14 ounce can pitted cherries in cherry juice, drained

1 cup pineapple jam or preserves

Method:

1. Cut the pound cake into cubes.

2. Make whipped cream, if not using non-dairy whipped topping. (See instructions below)

3. Warm the jam or preserves over low heat to loosen.

4. Begin to build the trifle:

In a large bowl, such as a trifle bowl or glass salad bowl, make a light layer of whipped cream across the bottom.

Then add a layer of pudding, then cake, then warmed jam, then pineapple and cherries.

I layered this way twice, ending with a layer of whipped cream on top, and used some pieces of pineapple and some cherries to decorate the top. You can do it however you like. You can’t go wrong with this simple dessert. Enjoy!

To make your own whipped cream:

Place 32 ounces of cold heavy whipping cream into large, cool mixing bowl. Using hand mixer or stand mixer with whisk attachment, begin whisking the cream, gradually increasing speed to high. Let the cream mix on high speed until it begins to thicken. (just a couple of minutes; just when you think it isn’t going to happen, it does!)

When cream begins to thicken, add about 1/4 cup powdered sugar by sprinkling over the top of the cream, and blending it in. Add 1/2 teaspoon of vanilla extract, if desired. When whipped cream looks thick enough to spread, stop beating, and use in or on your favorite dessert.