Ingredients
Scale
**CAKE**
- Cooking spray
- 1 box (15.25 oz. vanilla cake mix, plus ingredients listed on the box)
- 1/2 cup Prosecco
- Zest of 1 orange
**PUDDING**
- 1 box (3.4 oz. instant vanilla pudding mix, plus ingredients listed on the box)
- 3 tablespoons Aperol
**WHIPPED CREAM**
- 1 1/2 cups heavy cream
- 1 tablespoon confectioners’ sugar
- 1 teaspoon pure vanilla extract
**APEROL JAM**
- 1 cup apricot preserves
- 2 tablespoons Aperol
**ASSEMBLY**
- 6 oranges
Instructions
**CUPCAKES**
- – Preheat oven as per cake mix instructions. Grease a standard 12-cup muffin tin with cooking spray.
- – In a bowl, mix cake mix, listed ingredients on the box (substituting 1/2 cup water with Prosecco), and orange zest. Divide batter among muffin cups.
- – Bake until a tester comes out clean, about 20 to 23 minutes. Let cool, then slice each in half parallel to the surface.
**PUDDING**
- – Prepare pudding as per package instructions. Once set, whisk in Aperol. Refrigerate until assembly.
**WHIPPED CREAM**
- – Beat heavy cream, confectioners’ sugar, and vanilla until soft peaks form. Refrigerate until needed.
**APEROL JAM**
- – Combine apricot preserves and Aperol in a bowl. Mix well.
**ASSEMBLY**
- – Cut 1 orange into half-moons for garnish. Peel and slice remaining oranges.
- – In each glass, spoon 2 tablespoons pudding, arrange orange slices around the inside, place a cupcake half on top, cover with 2 tablespoons cream, add 2 tablespoons Aperol jam, another cupcake half, 2 tablespoons pudding, and 2 tablespoons cream. Garnish with reserved orange slice.
- – Make Ahead: Components can be made 3 days ahead and stored separately in the fridge. Assembled trifles can be made 1 day ahead, covered, and refrigerated.