Pumpkin Trifle
From: Midwest LivingPound cake is layered with cranberry sauce and apricot jam, a spiced pudding mixture, and brandy-spiked whipped cream to create this towering dessert.
Servings: Makes 8 servings.
Prep: 30 mins
Total: 2 hrs 30 mins
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Ingredients
1 10 3/4-oz. 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-oz. can whole cranberry sauce
1/3 cup apricot jam
1 15-oz. can pumpkin
1 4-serving-size pkg. instant vanilla pudding mix
1 cup milk
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 cup whipping cream
2 Tbsp. sugar
1 tsp. apricot brandy, apricot liqueur, or vanilla
2 1.4-oz. bars chocolate-covered toffee bars, coarsely chopped, or 1/2 cup chopped pecans, toasted
Directions
1. 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.
2. 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.
3. 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 Facts
Calories 558, Total Fat 23 g, Saturated Fat 13 g, Monounsaturated Fat 6 g, Polyunsaturated Fat 1 g, Cholesterol 131 mg, Sodium 411 mg, Carbohydrate 80 g, Total Sugar 62 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 7%, Calcium 9%, Iron 8%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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