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Pumpkin Gingerbread Trifle

Layers of gingerbread cake, butterscotch pumpkin pudding, and whip cream stack up to make this delicious fall treat.

Course Dessert
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12

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

  1. Preheat oven to 350 degrees Fahrenheit.  Grease and flour a 9 x 9 inch pan.

  2. 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.

  3. Bake for 20-25 minutes.  Let cool.

Pudding

  1. Prepare pudding according to package directions.  Allow to cool if you used the cook and serve.  

  2. Once the pudding has thickened.  Add the pumpkin and brown sugar.  Stir until combined.

Whip Cream

  1. In a medium bowl, combine all ingredients and beat with a hand mixer until stiff peaks hold their shape. 

  2. 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.