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Pumpkin-Butterscotch Gingerbread Trifle

Delight in Pumpkin-Butterscotch Gingerbread Trifle Bliss

This Pumpkin-Butterscotch Gingerbread Trifle combines beloved fall flavors into a stunning dessert for gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 3 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Gingerbread Cake Mix Using homemade gingerbread enhances flavor.
For the Pudding
  • 2 cups Cold Fat-Free Milk Dairy-free alternative can be used.
  • 1 box Instant Butterscotch Pudding Mix Vanilla pudding can be used instead.
  • 1 teaspoon Ground Cinnamon Adjust according to preference.
  • 1 teaspoon Ground Ginger Can skip if using a flavored cake mix.
  • 1/2 teaspoon Ground Nutmeg Freshly grated enhances flavor.
  • 1/2 teaspoon Ground Allspice Can be omitted if unavailable.
  • 1 can Canned Pumpkin Fresh pumpkin puree is a homemade option.
For the Topping
  • 1 container Reduced-Fat Whipped Topping Regular whipped cream optional.

Equipment

  • 8-inch baking pan
  • large mixing bowl
  • Whisk
  • trifle bowl or individual cups

Method
 

Step-by-Step Instructions
  1. Preheat your oven according to the gingerbread cake mix package instructions, usually around 350°F (175°C). Grease an 8-inch baking pan, prepare the batter, pour into the pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow the cake to cool completely.
  2. Once the cake has cooled, remove it from the pan and crumble into small pieces, saving 1/4 cup for topping.
  3. In a large bowl, whisk together 2 cups of milk and the butterscotch pudding mix, adding cinnamon, ginger, nutmeg, and allspice. Mix for about 2 minutes until smooth, then fold in the canned pumpkin.
  4. In a trifle bowl or individual cups, layer one-quarter of the gingerbread crumbs, half of the pumpkin mixture, another quarter of the crumbs, half of the whipped topping, and repeat until all ingredients are used, finishing with reserved crumbs.
  5. Cover with plastic wrap and refrigerate for at least 2 hours or overnight. Serve with extra whipped topping and a sprinkle of cinnamon, if desired.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 5mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 2500IUVitamin C: 1mgCalcium: 100mgIron: 1mg

Notes

Ensure ingredients are cool before assembling to prevent melting. You can prepare this trifle a day in advance for convenience.

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