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Trifle is an easy dessert, and one that's sure to impress. This Melon Ball Trifle is from my book, “The Spirited Baker”, themed on a favourite cocktail!
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5 from 1 vote

Melon Ball Trifle

Trifle is an easy dessert that’s sure to impress. This Melon Ball Trifle is from my book, “The Spirited Baker”, and is themed on a favourite cocktail!
Prep Time40 mins
Cook Time45 mins
Cooling time15 mins
Total Time1 hr 40 mins
Course: Dessert
Cuisine: British
Servings: 12 People
Calories: 691kcal
Author: Marie Porter


9 x 13 cake pan
Trifle Bowl



  • 3 cups Cake flour
  • 2 ¼ cups Sugar
  • 2 tablespoon Baking powder
  • 1 ½ teaspoon Salt
  • 3 ½ oz Instant vanilla pudding mix
  • 6 Eggs
  • ½ cup vodka
  • 1 cup orange juice
  • 1 ½ cups Butter melted
  • 2 tablespoon Pure vanilla extract
  • Zest of 1 orange

Melon Soak

  • ¼ cup water
  • ¼ cup Midori melon liqueur
  • ½ cup sugar


  • 2 small boxes vanilla instant pudding
  • 1 ¾ cup milk
  • ¼ cup Midori melon liqueur


  • 2-3 cans Mandarin orange segments drained
  • 1-2 Honeydew melons



  • Preheat oven to 350°F (180°C). Liberally a 9x 13? cake pan with vegetable shortening, and/or spray with baking spray.
  • Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs, vodka, and orange juice, beating until smooth. Carefully add melted butter, vanilla, and orange zest to the mix, mixing on medium speed until smooth.
  • Pour batter into prepared cake pan. Bake until golden and knife inserted into center of batter comes out clean – about 45 minutes. Allow to cool 10-15 minutes before turning cake out onto baking rack to cool fully. Ideally, allow to cool to room temperature, wrap tightly with plastic wrap.
  • Allow cake to sit overnight, assemble trifle the following day.

Melon Soak

  • Combine ingredients in a small saucepan, heat until sugar dissolves. Set aside. (Alternatively: Substitute ¼ cup reserved water/syrup from the canned mandarin orange slices for the plain water.)


  • Whisk together pudding mix, milk, melon liqueur, and food coloring – if desired. Allow to set up slightly before assembling trifle.

To Assemble Trifle

  • Cut cake into 1- 1.5″ cubes.
  • Cut melons in half, scoop out and discard seeds. Slice, remove rind, and chop into bite sized pieces. (You can use a melon baller if you want to get fancy with it!)
  • In a large trifle-type bowl, arrange ⅓ of the cake cubes (or whatever percentage it takes to get a good solid layer down) on the bottom. Drizzle with Melon soak, spoon ⅓ of the pudding mixture evenly over top. Arrange orange segments and melon pieces on top of pudding layer.
  • Repeat twice with remaining cake, pudding, and fruit. Serve immediately, or cover with plastic wrap and refrigerate until serving.


** Feel free to substitute homemade custard. That’s how I tend to do it, but have utilized instant pudding mix in this recipe to keep things a bit more simple! There are some great custard recipes in The Spirited Baker cookbook… just sayin!


Calories: 691kcal | Carbohydrates: 96g | Protein: 9g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 146mg | Sodium: 827mg | Potassium: 427mg | Fiber: 2g | Sugar: 70g | Vitamin A: 1080IU | Vitamin C: 33mg | Calcium: 196mg | Iron: 1mg