Pumpkin Trifle
Recipe from Midwest Living

Pound cake is layered with cranberry sauce and apricot jam, a spiced pudding mixture, and brandy-spiked whipped cream to create this towering dessert.

Pumpkin Trifle

by 2  people

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  • 1  10 3/4 ounce 
    frozen pound cake, thawed and cut into 1/2-inch cubes
  • 1/3  cup 
    apricot brandy, apricot liqueur, apricot nectar, or orange juice
  • 1  16  ounce can 
    whole cranberry sauce
  • 1/3  cup 
    apricot jam
  • 1  15  ounce can 
  • 1   4-serving-size pkg. 
    instant vanilla pudding mix
  • 1   cup 
  • 1   teaspoon 
    ground cinnamon
  • 1/2  teaspoon 
    ground nutmeg
  • 1   cup 
    whipping cream
  • 2   tablespoons 
  • 1   teaspoon 
    apricot brandy, apricot liqueur, or vanilla
  • 2  1.4 ounce bar 
    chocolate-covered toffee bars, coarsely chopped, or 1/2 cup chopped pecans, toasted
Divide cake cubes evenly among eight 10- to 12-ounce, 4-inch-tall glasses. Or, layer all cake cubes in a 2-1/2-quart clear serving bowl or souffle dish. Sprinkle with 1/3 cup brandy.
In a medium bowl, stir together the cranberry sauce and apricot jam. Spoon mixture over cake cubes. In a large bowl, whisk together pumpkin, pudding mix, milk, cinnamon and nutmeg until well combined. Spoon the mixture over cranberry layer.
In a chilled large mixing bowl, combine whipping cream, sugar and 1 teaspoon apricot brandy or vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently spread over pumpkin layer. Cover; chill for 2 to 5 hours. Sprinkle with chopped toffee bars or pecans before serving. Makes 8 servings.
Nutrition information
Per Serving: cal. (kcal) 558, Fat, total (g) 23, chol. (mg) 131, sat. fat (g) 13, carb. (g) 80, Monosaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 62, pro. (g) 4, vit. A (IU) 8746, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 28, Cobalamin (Vit. B12) (g) 0, sodium (mg) 411, Potassium (mg) 256, calcium (mg) 91, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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