Why did my pumpkin trifle turn into a disaster?

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Discussion Overview

This thread centers around participants sharing their experiences and challenges with making a pumpkin trifle, particularly regarding the proportions of ingredients and assembly techniques. Several users discuss their personal adaptations and outcomes when preparing the dessert.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant notes that their trifle wouldn't fit in the bowl due to using too much whipped cream and a whole cake.
  • Another participant suggests cutting the cake into small cubes and using a specific layering method for better results.
  • One participant shares their experience of having too much pumpkin filling and plans to adjust the amount of cake used for future attempts.
  • Another participant mentions consistently using only half of a cake for their trifle and finds that reducing the whipped cream in the pumpkin layer works well.
  • One participant inquires about substituting cinnamon plus for pumpkin pie spice in their recipe.
  • Another participant shares a tip about using store-bought pound cakes for convenience in making trifles.
  • One participant describes omitting the top layer entirely and still having leftover cake and filling.
  • Another participant recounts having enough mixture for almost two trifles when they made it.
  • One participant mentions creating their own pumpkin trifle recipe that fits well in their bowl.

Areas of Agreement / Disagreement

Views differ on the appropriate amounts of cake and filling to use, with no clear consensus emerging on the ideal proportions for the trifle.

Contextual Notes

Participants are sharing personal experiences and adjustments made while preparing the pumpkin trifle for family gatherings and shows, reflecting a variety of approaches to the recipe.

Who May Find This Useful

Consultants looking for insights on making pumpkin trifles and managing ingredient proportions may find this discussion helpful.

Intrepid_Chef
Intrepid_Chef
Silver Member
Messages
5,144
OK, not exactly ...

But I made the recipe I'm about to post and it wouldn't even fit in the bowl, and that's with one layer left out!

What did I do wrong? Used the whole cake (baked in the square baker.) Used too much whipped cream (frankly, 24 ounces of whippped topping is too much for this bowl.)

It's just family eating it tomorrow but on Saturday I am making this for a show!

Cake Layer
1 Box Vanilla Cake Mix (and ingredients to make it)
1 Tbsp Cinnamon Plus

Pumpkin Layer
1 Large Box Vanilla Pudding
1 1/2 cup Milk
1 (15oz) can pumpkin (without spices)
3/4 tsp Cinnamon Plus
16 oz Frozen Whipped topping (thawed)

Top Layer
1 Small Box French Vanilla Pudding
1 Cup Milk
8 oz Frozen Whipped topping (thawed)


1) Mix the Cinnamon Plus in with the cake mix, add the other ingredients that the box calls for. Bake. When cool, cube.

2)Mix large box of pudding, 1 1/2 cups of milk, Can Pumpkin, and Cinnamon Plus mix that well, fold in 16 oz Whipped Topping

3)Combine 1 cup Milk, Small box of Pudding, fold in 8 oz whipped topping.

To assemble your trifle place part of the cubed cake in the trifle bowl, put pumpkin mixture on top of that then top with pudding mixture. Repeat.
 
Are you cutting the cake into small cubes? I bake the cake in the large bar pan and cut small cubes from that.Are you doing it in repeating layers? Cake-filling-topping-cake-filling-topping-cake-filling-topping?I would leave the whipped cream out of the pumpkin layer, and top it with just plain whipped cream (16oz package).Robin
 
I made this trifle at my show last night. WAAAAAYYYYY to much pumpkin filling. In fact, way too much filling period. I am making this all month, so I have to figure this out fast. For tomorrow night, I am only using small boxes of pudding and cool whip. But the cake question is a mystery. I baked mine in the bar pan and had way too much cake. I had cut all the cake before hand, but for tomorrow night, I will only cut up half. That way, in case I have filling left, they can serve it with the cake the next day.

BTW... I am topping my trifle with caramel and pecans. Really does make the dessert.
 
I make this one all the time. It really does fill the bowl.

I only use 1/2 of a cake in the Large Bar Pan for a trifle anyway, so I freeze the other half for next time.

I really push down the cake, and make sure it is a single layer. And I only do 2 layers. If I do 3, it will not all fit in.

Last time I made this, I messed up on the whipped cream and found that the pumpkin layer is just fine with only 8 oz. (And yes, you would probably be fine leaving the whipped cream out of it all together)

Next time I do this, I am definitely only going to use 8-oz in the pumpkin layer (instead of 16-oz). And I feel that I could have more of the topping layer, so maybe I'll add some extra whipped cream to that layer. Maybe 4-oz whipped cream in the pumpkin layer and 12 oz in topping layer (using a total of 2 8-oz containers)

Good Luck!
 
I'm going to make this for a show this weekend. The recipe I found is in the file calls for pumpkin pie spice. Can the cinnamon plus spice be substituted?
 
You could always count on Sara Lee to make one of those fabulous pound cakes (just the right size). I keep some in my freezer as they are great for trifles. Just thaw and cube them up.
 
When I do this trifle, I omit the separate top layer completely, and just top with the normal filling plus some pecans, maybe some caramel, and some sweet cinnamon sprinkle. I still never use all of the cake nor all of the pumpkin filling, however.
 
Di, I thought I PM'ed and told you this. Sorry if I didn't. Yep, when I made it the same thing happened. I actually had enough for almost 2 whole trifles! SOOOOOOO very much!
 

Frequently Asked Questions

Why did my pumpkin trifle turn into a disaster?

There could be several reasons for your pumpkin trifle not turning out as expected. Common issues include using the wrong type of pumpkin puree, not allowing layers to set properly, or using ingredients that were too warm, which can cause the layers to mix instead of staying distinct.

Did I use the wrong type of whipped cream?

Yes, using non-dairy whipped topping instead of real whipped cream can affect the texture and stability of your trifle. Real whipped cream provides a richer flavor and better structure, while non-dairy options may not hold up as well in layered desserts.

Could my trifle have been too watery?

Absolutely. If your pumpkin mixture was too watery, it could cause the layers to become soggy. Make sure to drain any excess liquid from your pumpkin puree and avoid adding too much liquid from other ingredients, such as milk or cream.

What if I didn’t let the layers chill long enough?

Not allowing the trifle to chill long enough can lead to a disaster. Chilling helps the flavors meld and allows the layers to set properly. Ideally, you should refrigerate your trifle for at least a few hours or overnight for the best results.

Did I use stale or old ingredients?

Using stale or expired ingredients can definitely ruin your trifle. Always check the freshness of your spices, whipped cream, and any other components. Fresh ingredients ensure better flavor and texture, contributing to a successful dessert.

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