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1
Prepare the pudding mix according to package directions.
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2
Remove half the strawberries from the pint container and mash.
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3
Reserve 2 whole strawberries for garnish and slice the remaining whole strawberries.
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4
Toss together the strawberry slices with the mashed strawberries.
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5
With a blender, whip together the heavy whipping cream and sugar until you get soft peaks.
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6
Set aside.
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7
In a large trifle bowl, arrange half the pound cake pieces on the bottom.
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8
Place some of the strawberries around the edge of bowl on top of the pound cake pieces.
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9
Spoon the prepared pudding over the pound cake pieces in the trifle bowl.
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10
Layer with pineapple, bananas, the remaining half of the pound cake pieces and the remaining strawberries.
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11
Top with the whipped cream.
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12
Garnish with the 2 reserved whole strawberries.
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13
Preheat the oven to 325 degrees F. Grease and flour a 12 to 15-cup tube pan.
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14
In a large bowl, beat the butter at medium speed with a mixer until creamy, about 2 minutes.
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15
Add the sugar and beat until fluffy, about 5 minutes.
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16
Add the eggs one at a time, beating well after each addition.
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17
In a medium bowl, combine the flour, baking powder and salt.
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18
Gradually add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition.
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19
Stir in the extracts and zest.
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20
Pour the batter into the prepared pan.
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21
Bake until a long wooden pick inserted in center comes out clean, about 1 hour and 15 minutes.
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22
Let cool in the pan on a wire rack for 10 minutes.
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23
Remove from the pan, and cool completely on a wire rack.
