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Gingerbread Trifle

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.
Prep Time30 mins
Cook Time50 mins
Chilling Time2 hrs
Total Time3 hrs 20 mins
Course: Dessert
Cuisine: American
Keyword: Gingerbread Trifle
Servings: 12
Calories: 341kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Gingerbread Cake

  • 9 tablespoons butter, room temperature
  • cup (67g) granulated sugar
  • ¾ cup (253g) molasses, unsulphured
  • 1 large egg, room temperature
  • cups (281g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • ¾ cup water

Pumpkin Spice Pudding Layer

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

Instructions

Gingerbread Cake

  • Preheat the oven to 325°F. Spray a 9x9-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.

Nutrition

Calories: 341kcal