Pumpkin Trifle
This Pumpkin Trifle is super easy, make-ahead, and show-stopping. Everyone will love the pretty look of this tasty trifle. Most importantly, it is full of deliciousness in every bite!
Servings: 20 servings
Ingredients
- 16 oz heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon Knox plain gelatin powder, dissolved in 1 1/2 TB water in small glass bowl
- 14 oz spice cake mix, from box, baked according to package instructions and cooled
- 3 oz instant vanilla pudding mix, prepared according to instructions and chilled
- 15 ounce pumpkin pie mix filling, from can
- 1 tablespoon brown sugar, packed
- 1 teaspoon ground cinnamon
- 16 whole crispy gingersnap cookies, broken into pieces
Instructions
- In a chilled bowl, add heavy whipping cream, powdered sugar, and vanilla. Using chilled beaters of an electric mixer, beat until soft peaks almost form.
- Microwave gelatin/water mixture for 5 seconds or until it is a thick liquid, but not hot. It should be lukewarm.
- In a slow stream, gently pour in the liquid gelatin straight into the whisks while you continue to beat. Be sure to fully incorporate the gelatin mixture into the whipped cream. Beat until stiff peaks form. It's fine if you over-beat it. Set aside to chill.
- In a bowl, stir together the prepared instant pudding, pumpkin pie filling, brown sugar, and cinnamon until well incorporated. Chill.
- In a trifle bowl, crumble half of the baked spice cake into the bottom and press down to form an even layer. Add half of the pudding/pumpkin mixture on top. Add half of the broken gingersnaps. Add half of the stabilized whipped cream. Repeat layers.
- If desired, sprinkle top with cinnamon for garnish. Cover loosely and place in fridge to chill overnight.
Equipment
Notes
- Chill your mixing bowl and beaters in the freezer for about 15 minutes before making whipped cream. This helps the cream to become fluffy and hold stiff peaks more easily.
- Spice cake mix can be found at most major grocery stores.
- The final layer of whipped cream on top can be piped instead of spread, for decoration.
- Be sure to chill the trifle overnight for best results. This allows the flavors to meld and the cake to soften, giving you a deliciously moist trifle.
- This recipe is part of our Fall Pumpkin Recipes Collection.
Nutrition (per serving)
Calories: 258kcal | Carbohydrates: 36g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 283mg | Potassium: 161mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2099IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg