Gingerbread Pumpkin Delight Trifle
This Gingerbread Pumpkin Delight Trifle is a stunning and flavorful dessert featuring layers of moist gingerbread cake, rich pumpkin butterscotch pudding, and smooth whipped topping. The combination of warm spices and creamy textures makes this dessert perfect for festive occasions or cozy family gatherings. Prepare it in advance to showcase a beautiful, hassle-free centerpiece for your table. Enjoy the delightful contrast of spiced gingerbread crumbles and velvety pumpkin layers in each bite.
18
Servings
N/A
Calories
11
Ingredients
Ingredients
gingerbread cake mix
1 (14.5 ounces/package)
water
1 1/4 cups (none)
egg
1 (none)
cold nonfat milk
4 cups (none)
sugar-free instant butterscotch pudding mix
2 (1 ounce/package)
solid-pack pumpkin
1 (15 ounces/can)
ground cinnamon
1 teaspoon (none)
ground ginger
1/4 teaspoon (none)
nutmeg
1/4 teaspoon (none)
allspice
1/4 teaspoon (none)
frozen reduced-fat whipped topping, thawed
1 (12 ounces/carton)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the gingerbread cake mix, water, and egg. Beat on low speed for 30 seconds, then increase to medium speed and continue beating for 2 more minutes until the mixture is smooth.
3
Pour the batter into an ungreased 8-inch square baking pan, spreading it evenly.
4
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted near the center comes out clean.
5
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
6
Once cooled, crumble the cake thoroughly and set aside 1/4 cup of crumbs for garnish.
7
In a separate large bowl, whisk together the cold milk and butterscotch pudding mixes until the mixture is slightly thickened, about 2 minutes. Allow it to sit for another 2 minutes until soft-set.
8
Stir the canned pumpkin and spices (cinnamon, ginger, nutmeg, allspice) into the pudding mixture until uniformly blended.
9
In a trifle bowl or a large glass serving bowl (approximately 3-1/2-qt.), start by layering a quarter of the cake crumbs at the bottom.
10
Spread half of the pumpkin mixture over the crumbs, followed by another layer of a quarter of the cake crumbs.
11
Layer half of the whipped topping over the crumbs.
12
Repeat the layering with the remaining cake crumbs, pumpkin mixture, and whipped topping.
13
Finish by garnishing the top with the reserved cake crumbs.
14
For best results, serve immediately or refrigerate until serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Gingerbread Pumpkin Delight Trifle?
A Gingerbread Pumpkin Delight Trifle is a stunning layered dessert featuring moist gingerbread cake, rich pumpkin butterscotch pudding, and smooth whipped topping.
How many servings does this recipe yield?
This recipe yields approximately 18 servings.
What is the required oven temperature for the cake?
The oven should be preheated to 350 degrees Fahrenheit or 175 degrees Celsius.
How long should the gingerbread cake bake?
The cake should bake for 35 to 40 minutes.
How do I know when the cake is finished baking?
The cake is done when a toothpick inserted near the center comes out clean.
What size baking pan is needed?
You will need an 8-inch square baking pan.
Should the baking pan be greased?
No, the instructions specify using an ungreased baking pan.
How long should the cake cool in the pan?
The cake should cool in the pan for 10 minutes before being moved to a wire rack.
What preparation is needed for the cake after it cools?
The cake must be crumbled thoroughly, with 1/4 cup of crumbs reserved for garnish.
What type of pudding mix is used?
The recipe uses two 1-ounce packages of sugar-free instant butterscotch pudding mix.
How much milk is needed for the pudding?
The recipe requires 4 cups of cold nonfat milk.
How long do you whisk the pudding mixture?
Whisk the milk and pudding mix for approximately 2 minutes until slightly thickened.
What ingredients are stirred into the pudding?
Solid-pack pumpkin and various spices including cinnamon, ginger, nutmeg, and allspice are stirred into the pudding.
How much canned pumpkin is required?
One 15-ounce can of solid-pack pumpkin is needed.
What specific spices are used in the pumpkin layer?
The spices used are 1 teaspoon of ground cinnamon and 1/4 teaspoon each of ground ginger, nutmeg, and allspice.
What size trifle bowl should be used?
A trifle bowl or large glass serving bowl of approximately 3-1/2 quarts is recommended.
What is the first layer of the trifle?
The first layer is a quarter of the gingerbread cake crumbs.
How many layers of pumpkin mixture are there?
There are two layers of the pumpkin pudding mixture.
What type of whipped topping is used?
A 12-ounce carton of frozen reduced-fat whipped topping, thawed, is required.
When is the whipped topping added to the trifle?
The whipped topping is layered twice, following the second and fourth layers of cake crumbs.
How should the trifle be garnished?
The top should be garnished with the 1/4 cup of reserved gingerbread cake crumbs.
Can this trifle be made in advance?
Yes, it can be refrigerated until serving, making it a great hassle-free centerpiece.
How many eggs are needed for the gingerbread cake?
The recipe calls for 1 egg.
What amount of water is added to the cake mix?
You will need 1-1/4 cups of water.
How long should the pudding sit to soft-set?
After whisking, let the pudding sit for about 2 minutes to achieve a soft-set consistency.
Is the gingerbread cake mix a standard size?
The recipe specifies a 14.5-ounce package of gingerbread cake mix.
What is the texture of the finished dessert?
The dessert features a contrast between spiced gingerbread crumbles and velvety pumpkin layers.
Can this be served immediately?
Yes, for best results, you can serve it immediately or refrigerate it.
What makes this trifle a good choice for holidays?
The combination of warm seasonal spices like cinnamon and ginger makes it perfect for festive occasions.
Is the pudding mixture uniform?
Yes, you should stir the pumpkin and spices into the pudding until the mixture is uniformly blended.