For a more intense gingerbread flavor, add 1/2 teaspoon of ground ginger to the cake batter. If you don't have gingersnap cookies, you can use any type of crunchy cookie or even toasted nuts for the topping. To make the trifle ahead of time, assemble it up to 2 days in advance and store it in the refrigerator. For a boozy twist, brush the gingerbread cake layers with a little rum or brandy before adding the pudding.
Paula's Pumpkin Gingerbread Trifle
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME9 hrs 25 mins
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SERVING12 People
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VIEWS13
A symphony of autumnal flavors layered in a classic English trifle. Gingerbread cake meets creamy pumpkin spice pudding and fluffy whipped topping for a show-stopping dessert perfect for any fall or winter gathering.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate102 g
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Cholesterol36 mg
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Fiber7 g
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Protein7 g
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Saturated Fat10 g
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Sodium744 mg
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Sugar29 g
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Fat20 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375 degrees F (190 degrees C). (5 minutes)
02
StepIn a large bowl, whisk together the gingerbread cake mix, water, and eggs until well combined. Divide the batter evenly between two ungreased 9-inch cake pans. (5 minutes)
03
StepBake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cake pans to wire racks and let cool for 10 minutes before inverting them to cool completely to room temperature. (35 minutes)
04
StepWhile the cakes are cooling, prepare the pudding. In a medium saucepan, whisk together the milk and vanilla pudding mix. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from heat and let cool until thickened, about 10 minutes. (15 minutes)
05
StepOnce the pudding has thickened, stir in the pumpkin pie filling, brown sugar, and cinnamon until well combined. (2 minutes)
06
StepTo assemble the trifle, crumble one of the gingerbread cakes into the bottom of a large trifle bowl or punch bowl. Pour half of the pumpkin pudding mixture over the cake. Top with a layer of whipped topping. (10 minutes)
07
StepRepeat the layers with the remaining gingerbread cake, pudding mixture, and whipped topping. Sprinkle the crushed gingersnap cookies evenly over the top. (10 minutes)
08
StepCover the trifle with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld together. (8+ hours)
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Please Rate
Name Connelly
Jul 1, 2025I added a splash of rum to the pudding and it was amazing!
Eloy Wyman
Jul 1, 2025I made this for a Christmas party and it was gone in minutes! So easy to make and absolutely delicious.
Easton Ohara
Jun 11, 2025This trifle was a huge hit at our Thanksgiving dinner! Everyone loved the combination of gingerbread and pumpkin.
Cornell Hartmann
Jun 9, 2025This recipe is a keeper! I'll be making it again and again.
Lucie Ledner
Jun 6, 2025I didn't have gingersnaps, so I used crushed amaretti cookies instead. It was a delicious substitution!