Introduction

This Gingerbread Trifle combines moist, spiced gingerbread cake with creamy pumpkin spice and white chocolate puddings. It’s a festive, layered dessert perfect for the holiday season or any cozy gathering.

A clear glass trifle bowl on a white marbled surface holds a layered dessert with five visible layers. Starting from the bottom, the first layer is a mix of crumbled dark brown cake pieces. Above it, there is a creamy white layer with small dark specks, suggesting vanilla flavor. The third layer consists of more dark brown cake cubes evenly spread. This is followed by another thick white cream layer with a yellowish custard-like layer spread thinly on top. The pattern repeats with another row of dark brown cake cubes, topped with a thick final layer of white cream and a heap of dark brown cake cubes piled in the center on top. The bowl is simple and transparent, highlighting the contrast between the dark and light layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 tablespoons (128 g) unsalted butter, room temperature
⅓ cup (67 g) granulated sugar
¾ cup (253 g) molasses, unsulphured
1 large egg, room temperature
2¼ cups (281 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
¾ cup (177 g) water
1 box (3.3 ounces) instant white chocolate pudding mix
2 cups (490 g) whole milk, cold (for white chocolate pudding)
1 teaspoon pumpkin pie spice
16 ounces whipped topping, divided
1 box (3.3 ounces) instant white chocolate pudding mix
2 cups (490 g) whole milk, cold (for pumpkin spice pudding)

Instructions

Step 1: Preheat the oven to 325°F and spray a 9×9-inch baking dish with nonstick cooking spray.
Step 2: In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar together until light and fluffy.
Step 3: Add molasses and egg to the butter mixture and beat until smooth.
Step 4: In a large bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and kosher salt.
Step 5: Alternately add the dry ingredients and water to the wet mixture: add one-third of the dry ingredients and mix until just combined, then add half the water, another third of the dry ingredients, the remaining water, and the last third of dry ingredients. Mix until combined but do not overmix.
Step 6: Pour the batter into the prepared baking dish and bake for 45-50 minutes. Check after 30 minutes and cover with foil if edges darken too quickly. The cake is ready when a toothpick inserted comes out with a few crumbs but no wet batter. Remove from oven and let cool.
Step 7: To make the pumpkin spice pudding, whisk together a box of instant white chocolate pudding mix, 2 cups cold whole milk, and 1 teaspoon pumpkin pie spice in a bowl for 2 minutes.
Step 8: Gently fold half (8 ounces) of the whipped topping into the pumpkin spice pudding, reserving the other half for topping. Refrigerate until ready to use.
Step 9: To make the white chocolate pudding, whisk a box of instant white chocolate pudding mix with 2 cups cold whole milk for about 2 minutes. Refrigerate until ready to use.
Step 10: Once the gingerbread cake is completely cool, cut it into 1-inch cubes.
Step 11: In a trifle dish, layer the bottom with a single layer of gingerbread cake cubes.
Step 12: Add a layer of pumpkin spice pudding, followed by a layer of white chocolate pudding.
Step 13: Repeat the layering two more times, alternating cake cubes, pumpkin spice pudding, and white chocolate pudding.
Step 14: Top the final layer with the reserved whipped topping and extra gingerbread cake cubes.
Step 15: Chill the trifle until ready to serve.

Tips & Variations

For deeper spice flavor, try adding a pinch of ground cloves or nutmeg to the cake batter.
Use fresh whipped cream instead of whipped topping for a lighter texture.
Serve in individual glasses for elegant, single servings.
If you prefer, substitute the pumpkin pie spice with cinnamon and nutmeg separately.

Storage

Store the Gingerbread Trifle covered in the refrigerator for up to 3 days. Gently stir before serving if liquid separates slightly. For best texture, serve chilled but not straight from the freezer.

How to Serve

A clear glass trifle dish with three distinct layers of light brown cake cubes, separated by thick layers of white creamy pudding. The pudding layers have a smooth texture and some pale yellow custard streaks. On top, there is a thick, fluffy white cream layer crowned with a pile of more golden-brown cake cubes, arranged loosely. The dish is set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, you can bake the gingerbread cake up to two days in advance. Wrap it well and keep it at room temperature or refrigerated, then assemble the trifle just before serving.

Can I use a different pudding flavor?

Absolutely! Vanilla or cinnamon pudding works well as a substitute, but the white chocolate and pumpkin spice combination adds a special holiday touch.