Gingerbread Pumpkin Trifles

27 ingredients
8 steps

Ingredients

  • FOR THE CRUMB TOPPING:
  • 1/2 cups Sugar
  • 1-1/2 cup All-purpose Flour
  • 1/2 teaspoons Ground Ginger
  • 1/2 teaspoons Salt
  • 1 stick Unsalted Butter, Melted And Slightly Cooled
  • FOR THE CAKE:
  • 2 whole Eggs
  • 1-1/2 cup Sugar
  • 1 stick Unsalted Butter, At Room Temperature
  • 1 teaspoon Vanilla
  • 1 Tablespoon Molasses
  • 1 cup Sour Cream
  • 2 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 Tablespoon Ground Ginger
  • 2 teaspoons Cinnamon
  • 1 teaspoon Nutmeg
  • 1 teaspoon Salt
  • FOR THE PUMPKIN CREAM:
  • 8 ounces, weight Cream Cheese, At Room Temperature
  • 1/2 cups Canned Unsweetened Pumpkin Puree
  • 1/2 cups Sugar
  • 1/2 cups Frozen Whipped Topping
  • 1 Tablespoon Vanilla
  • 1 pinch Salt

Directions

  1. 1
    To make the crumb topping, combine the sugar, flour, ginger and salt in a bowl. Stir in the melted butter and let the mixture sit while you assemble the rest of the cake.
  2. 2
    Preheat the oven to 350 F and butter and flour a 9 x 13 baking pan.
  3. 3
    For the cake: In a large bowl using either a stand mixer or a hand mixer cream the eggs and sugar together. Beat in the butter. Add the vanilla, molasses and sour cream and continue mixing until combined.
  4. 4
    In a separate bowl, combine the flour, baking soda, baking powder, ground ginger, cinnamon, nutmeg and salt. Stir the flour mixture into the wet batter and mix.
  5. 5
    To assemble the cake, pour the batter into the buttered and floured 9 x 13 baking pan. With your fingers, crumble the crumb topping evenly over the batter. Put the dish into the heated oven and bake for approximately 50 minutes or until a cake tester inserted in the center comes out clean. Remove dish from oven and set it on a rack to cool.
  6. 6
    While the cake cools, make the pumpkin cream by combining the cream cheese, pumpkin puree, sugar, whipped topping, vanilla and salt in a bowl and mix until completely smooth and all the ingredients are fully incorporated.
  7. 7
    To assemble the trifles: Place a large spoonful of the pumpkin cream into the bottom of an 8 ounce jar, cut up the cake into cubes and layer a few cubes over the cream. Repeat layers a couple more times and be sure to finish the top with some of the baked crumb mixture.
  8. 8
    This amount of cream should give you enough for four 8 ounce jars but with enough leftover cake to make 4 more, if you like. Or eat the cake plain!

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