Gingerbread Trifle

Instead of serving out of one big trifle bowl, you could also use mason jars to make individual servings of this dessert. It’s fun to have people assemble their own dessert with all the available layer options laid out, or you can have them individually assembled before you serve them!

Creamy No Bake Desserts

Gingerbread Trifle

PREP TIME30MINUTES MINS

COOK TIME50MINUTES MINS

CHILLING TIME2HOURS HRS

TOTAL TIME3HOURS HRS 20MINUTES MINS

Gingerbread Trifle is a layered dessert of homemade gingerbread cake, pumpkin spice pudding, and white chocolate pudding, topped with a whipped topping and more cake pieces.

Ingredients

Gingerbread Cake

▢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

Pumpkin Spice Pudding Layer

▢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 Layer

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

Instructions

Gingerbread Cake

Preheat the oven to 325°F. Spray a 9×9-inch baking dish with nonstick cooking spray. Set aside.

In the bowl of a stand mixer with a paddle attachment, cream butter and sugar until light and fluffy.

Add the molasses and egg. Beat until smooth.

In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, and salt.

Add about 1/3 of the dry ingredients to the butter and sugar mixture, mixing until just combined (don't overmix). Add half the water, followed by another third of the dry ingredients. Pour in the remaining water and add the final third of the dry ingredients. Mix until combined.

Pour batter into prepared baking dish. Bake 45-50 minutes. (Check the cake after about 30 minutes; cover with aluminum foil if the edges are getting too dark.) The cake is done when an inserted toothpick comes out with a few crumbs, but no wet batter. Remove from the oven and let cool as you prepare the pudding.

Pumpkin Spice Pudding

In a bowl, combine a box of pudding mix with 2 cups milk and pumpkin pie spice, whisking for 2 minutes.

Gently fold in half (8 ounces) of the whipped topping, reserving the other half for the topping. Refrigerate until ready to use.

White Chocolate Pudding

In a bowl, add a box of white chocolate pudding mix and 2 cups cold milk. Whisk for about 2 minutes. Refrigerate until ready to use.

Assembly

When the cake has completely cooled, cut it into 1-inch cubes.

Cover the bottom of a trifle dish with a single layer of gingerbread cake pieces.

Top with a cup of the pumpkin spice pudding, followed by a cup of the white chocolate pudding

Repeat this layering two more times.

Top with the reserved whipped topping and extra gingerbread cake pieces.

Chill until ready to serve.