This Layered Chocolate Trifle Is the Perfect Party Dessert

Gather the ingredients. Preheat the oven to 350 F. Grease and flour a 9 x 13-inch pan. The Spruce / Kristina Vanni In a large bowl, blend the cake mix, water, oil, and eggs at low speed until moistened. Increase to medium speed and beat for 2 more minutes. The Spruce / Kristina Vanni Pour batter into the prepared pan. Bake for 26 to 31 minutes or until a toothpick inserted in the center comes out clean. The Spruce / Kristina Vanni Cool the cake in the pan for 5 minutes. Use a skewer to poke the cake all over. Drizzle with the rum. Cool completely. The Spruce / Kristina Vanni Meanwhile, prepare the chocolate pudding. In a large saucepan, stir both packages of the pudding mix into the milk. Bring to a boil over medium heat, stirring constantly. Remove from the heat. The pudding will thicken as it cools. The Spruce / Kristina Vanni Cover and refrigerate the cake and the pudding until ready to assemble the trifle, or at least 2 hours. For a creamier pudding, place plastic wrap directly on the surface of the pudding as it chills in the refrigerator. Stir before assembling trifle. The Spruce / Kristina Vanni Cut the cake into 1-inch cubes. Layer half of the cake in the bottom of a large trifle bowl. The Spruce / Kristina Vanni Top with half of the cherry pie filling. The Spruce / Kristina Vanni Top with half of the chocolate pudding. The Spruce / Kristina Vanni Repeat with remaining cake, cherry pie filling, and chocolate pudding. The Spruce / Kristina Vanni Top with whipped cream and sprinkle with sliced almonds. The Spruce / Kristina Vanni Scoop and enjoy!