The sweet taste of almond pound cake paired with the tartness of fresh blueberries, blackberries, and strawberries makes this trifle an edible masterpiece! Layers of white chocolate pudding take it over the top, turning every forkful into a fusion of flavors and textures. Serve it in a trifle dish for a showstopping addition to your next celebration, or create individual trifles for a family picnic or potluck.

To make the pound cake

1. Preheat oven to 350F. Grease two standard loaf pans with butter or oil of your choice.
2. In the bowl of a stand mixer, combine softened butter and sugar. Mix on medium speed for 2 minutes.
3. Add eggs and mix until mixture is well combined.
4. In a separate bowl combine flour, baking powder, and salt. With the mixer on low speed, gradually add in flour mixture. Slowly mix in whole milk and almond extract.
5. Pour batter into prepared loaf pans and bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Remove cake from oven and let cool to rool temperature in pan.

To make the pudding mixture

1. While the cake is cooling, whisk together instant white chocolate pudding mix and milk until well combined. Place thawed whipped topping in a large bowl, then use a rubber spatula to gently fold the pudding mixture into the topping mixture.
2. Once the pound cake has cooled to room temperature, cut into bite-sized pieces. Layer pound cake, pudding mixture, and berries in a trifle dish or single serving cups. Serve immediately and enjoy!