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Gingerbread Trifle Recipe

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5 from 74 reviews

This Gingerbread Trifle is a festive and delicious layered dessert featuring moist gingerbread cake combined with creamy pumpkin spice pudding and rich white chocolate pudding, topped with whipped topping for a perfect holiday treat.

Ingredients

Scale

Gingerbread Cake

  • 9 tablespoons (128 g) unsalted butter, room temperature
  • 1/3 cup (67 g) granulated sugar
  • 3/4 cup (253 g) unsulphured molasses
  • 1 large egg, room temperature
  • 2 1/4 cups (281 g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3/4 cup (177 g) water

Pumpkin Spice Pudding

  • 1 box (3.3 ounces) instant white chocolate pudding mix
  • 2 cups (490 g) whole milk, cold
  • 1 teaspoon pumpkin pie spice
  • 16 ounces whipped topping, divided

White Chocolate Pudding

  • 1 box (3.3 ounces) instant white chocolate pudding mix
  • 2 cups (490 g) whole milk, cold

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 325°F (163°C) and spray a 9×9-inch baking dish with nonstick cooking spray to prevent sticking.
  2. Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, cream the unsalted butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes.
  3. Add Molasses and Egg: Beat in the molasses and egg to the creamed butter and sugar mixture until smooth and fully combined.
  4. Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, and kosher salt.
  5. Combine Wet and Dry Ingredients Alternately: Add about one-third of the dry ingredients to the wet mixture, mixing until just combined. Then add half of the water and mix gently. Repeat with another third of the dry ingredients, followed by the remaining water, and finally the last third of dry ingredients. Mix until fully combined but do not overmix.
  6. Bake the Cake: Pour the batter into the prepared baking dish. Bake for 45-50 minutes, checking after 30 minutes. If the edges brown too quickly, cover the dish loosely with aluminum foil. The cake is done when a toothpick inserted inside comes out with a few moist crumbs but no wet batter. Remove from oven and let cool completely.
  7. Prepare Pumpkin Spice Pudding: In a bowl, whisk together one box of instant white chocolate pudding mix, 2 cups cold whole milk, and 1 teaspoon pumpkin pie spice for about 2 minutes until thickened.
  8. Fold in Whipped Topping: Gently fold in half (8 ounces) of the whipped topping into the pumpkin spice pudding until smooth. Reserve the remaining whipped topping for later. Refrigerate until ready to use.
  9. Prepare White Chocolate Pudding: In another bowl, whisk together one box of instant white chocolate pudding mix with 2 cups cold whole milk for about 2 minutes until thickened. Refrigerate until ready to use.
  10. Cut Cake into Cubes: Once the gingerbread cake has cooled completely, cut it into 1-inch cubes for the trifle layers.
  11. Assemble the Trifle: Start by spreading a layer of gingerbread cake cubes at the bottom of a trifle dish. Follow with a layer of pumpkin spice pudding, then a layer of white chocolate pudding.
  12. Repeat Layers: Repeat the layering process two more times—cake cubes, pumpkin spice pudding, and white chocolate pudding—to build up the trifle.
  13. Top and Chill: Finish by topping with the reserved whipped topping and some extra cake cubes for decoration. Refrigerate the trifle until ready to serve to allow flavors to meld and pudding to set.

Notes

  • Ensure the cake is completely cool before cutting to avoid crumbling.
  • You can substitute the instant pudding flavors for variety if desired.
  • For a festive touch, garnish with cinnamon sticks or crushed gingerbread cookies.
  • Store leftovers covered in the refrigerator for up to 3 days.

Keywords: gingerbread trifle, holiday dessert, layered pudding dessert, gingerbread cake, pumpkin spice pudding, white chocolate pudding

Find it online: https://thedishspot.com/gingerbread-trifle-recipe/