This classic Pumpkin Trifle is the ultimate comfort food for the fall season. It combines creamy vanilla pudding infused with warm pumpkin pie spice and smooth canned pumpkin, layered with soft slices of thawed pound cake. The dessert is topped with a cloud of sweetened whipped cream, also kissed with spice. The texture is a delightful contrast between the custard-like filling and the tender cake, which absorbs just enough moisture to become rich and flavorful without becoming soggy. It’s an elegant yet easy-to-assemble treat that requires no baking, making it perfect for potlucks, holiday gatherings, or a cozy family dinner. Simply assemble, chill, and let the flavors meld for a truly satisfying finish to any meal.
Pumpkin Trifle
Description
This classic Pumpkin Trifle is the ultimate comfort food for the fall season. It combines creamy vanilla pudding infused with warm pumpkin pie spice and smooth canned pumpkin, layered with soft slices of thawed pound cake. The dessert is topped with a cloud of sweetened whipped cream, also kissed with spice. The texture is a delightful contrast between the custard-like filling and the tender cake, which absorbs just enough moisture to become rich and flavorful without becoming soggy. It&# 226;ÂÂs an elegant yet easy-to-assemble treat that requires no baking, making it perfect for potlucks, holiday gatherings, or a cozy family dinner. Simply assemble, chill, and let the flavors meld for a truly satisfying finish to any meal.Ingredients
Directions
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In a large bowl, whisk together the instant vanilla pudding mix, milk, canned pumpkin, and 1 3/4 teaspoons of pumpkin pie spice until well combined.
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Continue whisking for about 2 minutes until the mixture begins to thicken, then set aside.
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Cut the thawed pound cake into 16 even slices.
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Line the bottom of a large clear glass bowl or trifle dish with half of the cake slices, trimming them as needed to fit the shape.
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Spoon half of the pumpkin pudding mixture evenly over the cake layer.
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Arrange the remaining cake slices on top of the pudding layer.
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Cover the second layer of cake with the remaining pumpkin pudding mixture.
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Crumble any leftover cake pieces and sprinkle them over the top layer for added texture.
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Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours to allow the cake to soften and flavors to meld.
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Just before serving, whip the cream with confectioners' sugar and the remaining 1/4 teaspoon of pumpkin pie spice until stiff peaks form.
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Spoon the sweetened whipped cream over the chilled trifle and serve immediately.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 239.4kcal
- % Daily Value *
- Total Fat 2.9g5%
- Saturated Fat 1.8g9%
- Cholesterol 4.8mg2%
- Sodium 100.0mg5%
- Total Carbohydrate 42.8g15%
- Dietary Fiber 14.3g58%
- Sugars 18.8g
- Protein 13.9g28%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe references whipping cream and confectioners' sugar in the directions, which are not listed in the ingredients. Ensure you have heavy whipping cream and powdered sugar on hand for the topping.
Use a clear glass trifle bowl or individual serving glasses to showcase the beautiful layers of cake and pumpkin pudding.
For best texture, ensure the pound cake is completely thawed before slicing. If using frozen pound cake, thaw it overnight in the refrigerator.
This trifle can be assembled up to 24 hours in advance. Keep covered in the refrigerator until ready to add the whipped cream topping just before serving to maintain its lightness.
