I am a HUGE fan of trifles, which is why I decided to combine my favorite Fall, pumpkin spice flavors into an Easy Pumpkin Spice Trifle! Trifles are easy because you can make the components ahead of time and then assemble it before serving. Plus, they make for a pretty presentation, which would make this dish the perfect dessert for your Thanksgiving feast!
Pumpkin Spice Trifle2 C. Cold Milk
1 (3-1/2 ounce) box of Instant Vanilla Pudding
1 C. Canned Pumpkin Puree
1 t. Cinnamon
1/2 t. Ground Ginger
1/8 t. Ground Cloves
1/8 t. Ground Nutmeg
1 Box Spice Cake Mix (plus ingredients on box mix)
1 C. Cold Whipping Cream
1 T. Powdered Sugar
Bake spice cake according to box instructions. Set aside to cool. Cut cooled cake into cubes.
*Set aside ~1/2 cup of cake, crumbled for garnish.
To make whipped cream layer: whip cold cream in a cold bowl until stiff peaks form. Fold in powdered sugar. Place whipped cream in refrigerator while you prepare pudding layer.
To make pudding layer: Combine cold milk, instant pudding, pumpkin puree, cinnamon, ginger, cloves and nutmeg in a bowl. Whisk until smooth. Refrigerate until ready to layer trifle.
To layer trifle: Place one layer of cake cubes at the bottom of a clear, glass trifle dish. Top with 1/3rd of the whipped cream. Top that with 1/2 the pumpkin pudding. Repeat the cake layer, whipped cream layer and then pudding layer. Place the remaining whipped cream in a piping bag and pipe a border of whipped cream around the top of the trifle. Alternately, use a spatula to spread the remaining whipped topping on the trifle. Garnish with the remaining crumbled spice cake.
Refrigerate until ready to serve!
For a printable version of this recipe, go here.