Pumpkin Gingerbread Trifle
I love a good trifle! Why? Because you get three, maybe more depending on the recipe, desserts in one! We were at a friends house in Pennsylvania a few years ago and she served a version of pumpkin trifle. We all loved it so I decided to recreate it on my own. I knew for sure that I had to have my family’s gingerbread cake recipe in it. That should be a whole post on it’s own so I’ll save the story behind that delicious cake for then.
I am not a big fan of pudding in general. When pudding is combined with cake and whip cream, bring it on. In this recipe, I use butterscotch pudding and mix it with pumpkin and brown sugar for the sweet orange layer. I use the cook and serve for this recipe. It adds an extra step but I think it is worth it. However, you can always use the instant as well. Also, you could use Cool Whip for the whip cream layer but I think it is worth the time to make your own whip cream. It tastes so much better! Either way, this dessert is a must for your next fall get together.
Pumpkin Gingerbread Trifle
Layers of gingerbread cake, butterscotch pumpkin pudding, and whip cream stack up to make this delicious fall treat.
Ingredients
Gingerbread Cake
- 1 1/4 cups flour
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 egg
- 1/4 cup oil
- 3/4 cup molasses
- 1/2 cup hot water
Pudding
- 2 3.5 oz package of butterscotch pudding cook and serve or instant
- 4 cups milk
- 1 cup pumpkin
- 1/4 cup brown sugar
Whip Cream
- 2 cups heavy whipping cream
- 1/3 cup sugar
- 1 tsp vanilla
- cinnamon for sprinkling on top of the trifle
Instructions
Gingerbread Cake
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Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9 x 9 inch pan.
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Mix dry ingredients in a medium bowl. In a small bowl, mix egg, oil, and molasses until combined. Stir in hot water. Pour into the dry ingredients and mix until smooth.
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Bake for 20-25 minutes. Let cool.
Pudding
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Prepare pudding according to package directions. Allow to cool if you used the cook and serve.
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Once the pudding has thickened. Add the pumpkin and brown sugar. Stir until combined.
Whip Cream
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In a medium bowl, combine all ingredients and beat with a hand mixer until stiff peaks hold their shape.
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In a trifle dish, cut the gingerbread cake into thirds and then into cubes and layer 1/3 in the bottom of the dish. Pour 1/3 of the pudding mix over the cake and 1/3 of the whip cream on the top of that. Repeat two more times, finishing with whip cream. Sprinkle cinnamon on top. Refrigerate until ready to eat.
