Pumpkin Cake Trifle
Tender pumpkin-spiced cake is layered with whipped cream in individual serving glasses to create a simple, festive dessert. Chilling the assembled trifles before serving allows the cake and cream to develop a refreshing, cohesive texture.
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Ingredients
For the Pumpkin Cake
- 15 ounces pumpkin purée
- 3 large eggs
- ¼ teaspoon ground ginger
- Nonstick cooking spray as required for coating the baking sheet
- 1 tablespoon ground nutmeg
- 1 box yellow cake mix such as Duncan Hines
- 1 teaspoon ground cinnamon preferably fresh and aromatic
For Assembly and Serving
- Whipped cream homemade or prepared, in the desired quantity
- Individual serving glasses
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly coat a cookie sheet with nonstick cooking spray so the baked cake can be removed without sticking.
- Place the yellow cake mix, nutmeg, cinnamon, and ginger in a large mixing bowl. Whisk until the spices are evenly dispersed and any visible lumps have been broken apart.
- Add the eggs and pumpkin purée to the seasoned cake mixture. Stir briefly by hand, then blend with a hand mixer on low speed until the batter becomes smooth and uniform. Avoid excessive mixing, which may introduce too much air.
- Transfer the batter to the prepared cookie sheet and spread it into an even layer. Bake for 6–10 minutes, checking at the earliest suggested time. The cake is finished when a toothpick inserted into the center comes out clean.
- Remove the baking sheet from the oven and allow the cake to cool completely without taking it off the sheet. Once cooled, cut it with a knife or cookie cutters into pieces sized to fit the serving glasses.
- Arrange alternating layers of pumpkin cake pieces and whipped cream inside each glass. Continue layering until the glasses reach the preferred level. For a polished presentation, apply the whipped cream with a piping bag and finish each trifle with a decorative swirl.
- Refrigerate the completed trifles until serving time. Present them well chilled.
Notes
Set a timer for 6 minutes and check the cake before extending the baking time, as overbaking may reduce its moisture.
Allow the cake to cool fully before cutting and assembling the layers.
The trifles are best served cold and may remain refrigerated until needed.