Pumpkin Trifle

Pumpkin Trifle

Layers of spiced cake, creamy pumpkin, and gingersnap crunch make this trifle a showstopper.

105 min Serves 12 serving(s) Medium Thanksgiving Cuisine

Our own summary of the original by Georgia Goode — the full post and photos live at thepioneerwoman.com.

This pumpkin trifle features homemade spice cake cubes layered with a creamy pumpkin-cheese mixture, crushed gingersnaps, and fluffy whipped cream. It's an easy, make-ahead dessert perfect for fall gatherings.

Directions

Heat oven to 350°F.

Mix the spice cake mix with buttermilk, oil, and eggs as directed on the box. Pour into a greased 9x13-inch pan and bake per package instructions. Let cool completely on a wire rack, about 1 hour. Then cut half the cake into 1-inch cubes (you'll have about 6 cups). Save the rest for another use.

In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth, about 1 minute. Add pumpkin puree, 1 cup sugar, pumpkin pie spice, and 1 teaspoon vanilla. Beat until combined, scraping the bowl as needed.

Using clean beaters and bowl, beat heavy cream, remaining 1/2 cup sugar, and remaining 2 teaspoons vanilla on medium-high until stiff peaks form, about 1.5 minutes. Fold 1.5 cups of this whipped cream into the pumpkin mixture.

Place 3 cups of cake cubes in the bottom of a large trifle dish. Spread half the pumpkin mixture over the cake. Sprinkle half the crushed gingersnaps on top. Spread half the remaining whipped cream over the crumbs. Repeat layers. Garnish with candied ginger and extra cookie crumbs. Serve right away or cover and refrigerate up to 1 day.