pamperedpnina
- 209
Looking for a Pumpkin Spice Cake Trifle Recipe?
- Thread starter pamperedpnina
- Start date
Click For Summary
SUMMARY
The forum discussion centers around two pumpkin trifle recipes, highlighting a pumpkin spice cake trifle and a pumpkin gingerbread trifle. The first recipe, shared by Michelle817, incorporates spice cake, instant vanilla pudding, pureed pumpkin, and whipped topping, creating a layered dessert that can be prepared in advance. The second recipe, provided by Cynna, features gingerbread and pumpkin pie filling, offering a comforting alternative to traditional pumpkin pie. Both recipes emphasize the use of common ingredients and are suitable for holiday gatherings.
PREREQUISITES- Understanding of basic baking techniques
- Familiarity with trifle assembly
- Knowledge of ingredient substitutions (e.g., sugar-free options)
- Experience with layering desserts
- Research variations of trifle recipes using seasonal ingredients
- Explore techniques for making homemade whipped topping
- Learn about flavor pairings for pumpkin desserts
- Investigate dietary modifications for traditional dessert recipes
Bakers, dessert enthusiasts, and anyone looking to create festive holiday treats will benefit from this discussion, especially those interested in pumpkin-based desserts.
LeslieSGI
Gold Member
- 443
This version is from Michelle817 - I made it for my office T'giving and it was wonderful.
Pumpkin Trifle recipe
I love pumpkin, and love my trifle bowl, so I made a fantastic recipe using both! I combined two recipes I found online and came up with this one. It still tastes great today, 2 days after I made it. Yummy!!
Pumpkin Trifle
Ingredients
1 pkg. spice cake mix
1 large pkg. (6.1 oz) instant vanilla pudding, divided
1 (15 oz.) can pureed pumpkin, divided
½ cup vegetable oil
3 eggs
1 (14 oz.) can sweetened condensed milk
1 tsp. pumpkin pie spice
1 large tub (16 oz.) whipped topping, divided
Directions
1. Make cake: Preheat oven to 350º. Lightly grease a 9x13 inch baking dish. Combine cake mix, 2 tbsp. of the vanilla pudding mix, ½ of the pumpkin puree, ½ cup water, ½ cup oil, and 3 eggs. Mix on low for 30 seconds, then medium for 2 minutes. Pour into prepared pan. Bake for 38-40 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes, and then remove from pan. Cool completely on wire rack. (Set aside about ¼ of the cake for another use.) Cut into 1-inch cubes.
2. Make filling: In a large bowl, combine remainder of pudding mix, ½ cup water, sweetened condensed milk, remaining pumpkin puree, and pumpkin pie spice. Mix well. Fold in just under half of the whipped topping until no streaks remain.
3. Assemble: Place 1/3 of the cake cubes in bottom of trifle bowl. Top with 1/3 of the pudding mixture, then 1/3 of the whipped topping. Repeat twice for a total of 3 layers. Refrigerate 8 hours before serving.
(Optional: include 1 cup chopped toasted pecans and/or 1 cup English toffee bits in the layers)
I love pumpkin, and love my trifle bowl, so I made a fantastic recipe using both! I combined two recipes I found online and came up with this one. It still tastes great today, 2 days after I made it. Yummy!!
Pumpkin Trifle
Ingredients
1 pkg. spice cake mix
1 large pkg. (6.1 oz) instant vanilla pudding, divided
1 (15 oz.) can pureed pumpkin, divided
½ cup vegetable oil
3 eggs
1 (14 oz.) can sweetened condensed milk
1 tsp. pumpkin pie spice
1 large tub (16 oz.) whipped topping, divided
Directions
1. Make cake: Preheat oven to 350º. Lightly grease a 9x13 inch baking dish. Combine cake mix, 2 tbsp. of the vanilla pudding mix, ½ of the pumpkin puree, ½ cup water, ½ cup oil, and 3 eggs. Mix on low for 30 seconds, then medium for 2 minutes. Pour into prepared pan. Bake for 38-40 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes, and then remove from pan. Cool completely on wire rack. (Set aside about ¼ of the cake for another use.) Cut into 1-inch cubes.
2. Make filling: In a large bowl, combine remainder of pudding mix, ½ cup water, sweetened condensed milk, remaining pumpkin puree, and pumpkin pie spice. Mix well. Fold in just under half of the whipped topping until no streaks remain.
3. Assemble: Place 1/3 of the cake cubes in bottom of trifle bowl. Top with 1/3 of the pudding mixture, then 1/3 of the whipped topping. Repeat twice for a total of 3 layers. Refrigerate 8 hours before serving.
(Optional: include 1 cup chopped toasted pecans and/or 1 cup English toffee bits in the layers)
V
vwpamperedchef
My family loves this one! (I use sugar free pudding and light cool whip). And of course love Paula Deen!!
Pumpkin Gingerbread Trifle Recipe #105081
Nice alternative to pumpkin pie, and what a way to mix two delicious holiday flavors together! Great for a holiday dessert or anytime you want a good 'comfort' food. Enjoy! I use CoolWhip French Vanilla for extra oomph! Recipe compliments of Paula Deen and the FoodNetwork.
by Cynna
40 min | 10 min prep
SERVES 20
2 (14 ounce) packages gingerbread mix
1 (5 1/8 ounce) package vanilla pudding mix
1 (30 ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or ground cinnamon
1 (12 ounce) container frozen whipped topping
1/2 cup gingersnaps (optional)
Bake the gingerbread according to the package directions; cool completely.
Meanwhile, prepare the pudding and set aside to cool.
Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
Repeat with the remaining gingerbread, pudding, and whipped topping.
Sprinkle of the top with crushed gingersnaps, if desired.
Refrigerate overnight.
Trifle can be layered in a punch bowl.
© 2008 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Pumpkin Gingerbread Trifle Recipe #105081
Nice alternative to pumpkin pie, and what a way to mix two delicious holiday flavors together! Great for a holiday dessert or anytime you want a good 'comfort' food. Enjoy! I use CoolWhip French Vanilla for extra oomph! Recipe compliments of Paula Deen and the FoodNetwork.
by Cynna
40 min | 10 min prep
SERVES 20
2 (14 ounce) packages gingerbread mix
1 (5 1/8 ounce) package vanilla pudding mix
1 (30 ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or ground cinnamon
1 (12 ounce) container frozen whipped topping
1/2 cup gingersnaps (optional)
Bake the gingerbread according to the package directions; cool completely.
Meanwhile, prepare the pudding and set aside to cool.
Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
Repeat with the remaining gingerbread, pudding, and whipped topping.
Sprinkle of the top with crushed gingersnaps, if desired.
Refrigerate overnight.
Trifle can be layered in a punch bowl.
© 2008 Recipezaar. All Rights Reserved. http://www.recipezaar.com
Frequently Asked Questions
What ingredients do I need for a Pumpkin Spice Cake Trifle?
To make a Pumpkin Spice Cake Trifle, you will need pumpkin spice cake mix, eggs, oil, water, cream cheese, powdered sugar, whipped topping, and pumpkin puree. You can also add spices like cinnamon and nutmeg for extra flavor, as well as layers of gingersnap cookies or pecans for added texture.
How do I prepare the Pumpkin Spice Cake for the trifle?
Start by following the instructions on the pumpkin spice cake mix box. Typically, you'll need to mix the cake mix with eggs, oil, and water, then bake it in a preheated oven according to the package directions. Once baked, allow the cake to cool completely before cutting it into cubes for layering in the trifle.
Can I make the Pumpkin Spice Cake Trifle ahead of time?
Yes, you can prepare the Pumpkin Spice Cake Trifle ahead of time. It’s best to assemble the trifle a few hours before serving to allow the flavors to meld. However, if you need to make it a day in advance, store it in the refrigerator, covered, to keep it fresh.
What can I use instead of whipped topping in the trifle?
If you prefer not to use whipped topping, you can substitute it with homemade whipped cream. Simply whip heavy cream with a bit of sugar and vanilla extract until soft peaks form. You can also use Greek yogurt for a healthier option, though it will change the flavor and texture slightly.
How should I serve the Pumpkin Spice Cake Trifle?
Serve the Pumpkin Spice Cake Trifle in clear glass bowls or individual cups to showcase the beautiful layers. Use a large spoon to scoop out portions, and consider garnishing with additional whipped cream, a sprinkle of cinnamon, or crushed gingersnap cookies for an attractive presentation.
Similar Pampered Chef Threads
- winklermom Recipes and Tips
winklermom
- sfdavis918 Recipes and Tips
dwyerkim
- PCLaurel Recipes and Tips
nikkies
- peichef Recipes and Tips
KindaichiShota
- alidafrizzell Recipes and Tips
crystalscookingnow
- twopamperedchefs Recipes and Tips
tabnat80
- pchockeymom Recipes and Tips
smart2cook
- Kathytnt Recipes and Tips
Grandmarita
- smilesarepriceless Recipes and Tips
smilesarepriceless
- Chef Shari Recipes and Tips
DebB