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Candy Cane Latte Trifle

This stunning trifle is bursting with the delicious flavours of candy cane, coffee, red velvet cake, vanilla pudding and white chocolate peppermint mousse.


  1. Preheat oven to 350°F (180°C) for metal or glass pans (325°F/165°C for dark or coated pans). Grease bottom and sides of two 9-inch (23 cm) round cake pans; flour lightly.
  2. Using electric mixer at low speed, blend cake mix, water, oil and eggs for about 30 seconds or until moistened; beat at medium speed for 2 minutes.
  3. Pour batter into prepared pan; bake immediately in centre of oven for 22 to 27 minutes (add 3 to 5 minutes to baking time for dark or coated pans) or until toothpick inserted in centre comes out clean.
  4. Let cool in pans on rack for 15 minutes. Transfer cakes directly to rack; let cool completely. Cut cakes into 1-inch (2.5 cm) cubes.
  5. Stir together coffee and sugar; let cool completely.
  6. Place white chocolate chips in heatproof bowl. Heat 2/3 cup (150 mL) cream in saucepan set over medium heat until just starting to simmer; pour over chocolate chips. Let stand for 1 minute; whisk until smooth. Stir in mint extract. Let cool to room temperature.
  7. Whip remaining cream until stiff peaks start to firm; fold into white chocolate mixture. Refrigerate for 15 minutes.
  8. In 10-cup (2.5 L) trifle dish, layer one-third of the white chocolate mixture and one-quarter of the cake cubes. Drizzle generously with coffee. Add 1 Snack Pack pudding, spreading to edge. Repeat layers twice. Top with remaining cake cubes. Drizzle with remaining coffee.
  9. Spoon cream cheese frosting over top; smooth top. Garnish with candy canes, red and white candies and shards of white chocolate candy cane bark.
  10. Tip: Spike coffee with your favourite liqueur if desired.