• Classic Yellow Cake Mix (440 g) baked in a 7 x 11-inch cake pan and cooled | --- | 1 package
• Brandy (optional) | --- | ¼ cup (60 mL)
• Raspberry Preserves | --- | ½ cup (160 g)
• Fresh Fruit (berries, sliced apples, sliced pears, etc.) | --- | 4–6 cups (600 g–1 kg)
• Vanilla Pudding or Custard | --- | 4 cups (460 g)
• Sweetened Whipped Cream | --- | 4 cups (480 g)

1. Brush cooled cake with brandy and then spread with raspberry preserves. Slice into 1-inch squares and set aside.
2. In a trifle dish or 8-inch round serving dish (preferably clear so the layers can be displayed) spread even layers of one third of the whipped cream, half the pudding and one third of the fruit. Top with half of the cake cubes, preserves side up. Repeat layers once more, then top with the remaining whipped cream and fruit.
3. Chill for at least 1 hour before serving.