Pumpkin Trifle

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

Recipe from Midwest Living
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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 pumpkin
  • 1 4-serving-size pkg. instant vanilla pudding mix
  • 1 cup milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 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, Monounsaturated 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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