Ingredients for Pumpkin Gingerbread Trifle
- Gingerbread Cake Mix
- Vanilla Pudding Mix
- 2 cups milk
- Solid Pack Pumpkin
- 1/2 cup packed brown sugar
- Frozen Whipped Topping
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How to Make Pumpkin Gingerbread Trifle
- Prepare and bake two 9-inch round gingerbread cakes according to package directions, using two greased 9-inch round cake pans. Cool completely on wire racks.
- While cakes cool, prepare the pumpkin pudding: In a large saucepan, whisk together 1 (5.1 ounce) box instant vanilla pudding mix and 2 cups milk.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil.
- Reduce heat and simmer for 1-2 minutes, or until thickened. Remove from heat and let cool to room temperature.
- Stir in 1 (15 ounce) can pumpkin puree and 1/2 cup packed brown sugar until well combined.
- In a 4-quart glass serving bowl or trifle dish, crumble one cooled gingerbread cake layer and gently press down to form the first layer.
- Top with half of the pumpkin pudding mixture and half of 2 cups whipped topping (store-bought or homemade).
- Repeat layers with the remaining gingerbread cake, pumpkin pudding, and whipped topping.
- Cover and refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
47g
Fat
18g
Carbs
5g
