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Pumpkin Trifle

Pumpkin. Spice. Smooth. Creamy. Satisfying. Everything you love about fall in one dessert!

Scale

Ingredients

Pudding:

1 cup milk

1/8 cup sugar

2 tsp cornstarch

1/8 tsp salt

1/2 cup pumpkin puree

1 egg yolk

1 tsp pumpkin pie spice

1 tsp vanilla

Spice Cake:

3/4 cup unsalted butter

13/4 cups sugar

21/2 cups all purpose flour

3/4 tsp salt

1 tsp baking soda

2 tsp baking powder

1 Tbsp pumpkin pie spice

1 Tbsp natural process cocoa powder

11/4 cups buttermilk

3 eggs

2 tsp vanilla

Whipped Cream:

1 cup heavy cream

1 tsp. vanilla extract

Instructions

Pudding:

Now it’s time to temper the egg yolk. If you haven’t done this before, it’ll be easier to ask someone to help you.

Spice Cake:

  1. Preheat oven to 350 degrees.
  2. Grease and flour pans. (We use Baker’s Joy.)
  3. In a medium bowl, whisk together flour, salt, baking soda, baking powder, pumpkin pie spice, and cocoa. Set aside.
  4. In bowl of electric mixer, beat butter and sugar until light and fluffy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add flour mixture alternately with buttermilk, stirring after each addition. Do not overmix!
  7. Stir in vanilla.
  8. Pour into prepared pans and bake about 20-25 minutes, or until done. (Amount of time depends on pans you are using.)

Whipped Cream:

  1. Add heavy cream and vanilla to a mixing bowl.
  2. Turn electric mixer on high speed.
  3. Beat until light and fluffy. Do not over mix!

Assembly:

  1. Take pudding out of the fridge and remove plastic wrap.
  2. Crumble your cooled cake into small pieces.
  3. Place whipped cream into a piping bag.
  4. Place crumbled cake into the bottom of the trifle glass, press down gently.
  5. Spoon out pumpkin pudding and spread gently over the top of the crumbled cake.
  6. Pipe whip cream over the top of the pudding
  7. Sprinkle a small amount of ground cinnamon over the whip cream.
  8. Repeat until your glass is filled.
  9. Enjoy!

Notes

Cover with plastic wrap touching the pudding before refrigerating to keep a skin from forming on top.

Use a scale to ensure your pans have the same amount of batter.

This cake recipe is scaled to make one full-sized cake.

Beating the whip cream can be messy!

You can use champagne flutes in place of trifle glasses.