Tuesday, November 1, 2011

Pumpkin Gingerbread Trifle

This is one of my favorite fall recipes! I love this desert sooooo much!

photo from www.pauladeen.com

I do not like fall because I know that means winter is coming and I HATE cold weather. But just being able to indulge in this sweet treat makes it a little easier to cope.

This is an "eat for breakfast" kind of dessert meaning it is so yummy I could eat it for breakfast and lunch and dinner. Ok, maybe not lunch. I need one balanced meal during the day to combat the sugar high. right?

Last year at a girlfriend's lunch at my house, one of my friends brought this trifle. I fell in love. I love pumpkin, gingerbread, and ginger snaps and the flavors together are wonderful. It is super easy to make and will serve 20 people so it is great for potlucks or large gatherings.

The pics show this recipe in a trifle bowl. When I made it a couple of weeks ago, I couldn't fit the entire dessert in my trifle bowl so I just used one gingerbread cake and froze the other one for later use (I am thinking gingerbread cake balls. Stay tuned for that recipe!), or you could just use a larger bowl, like a punch bowl. The dessert was good with one cake or two. I have had it both ways and it was delish!

Pumpkin Gingerbread Trifle
recipe by Paula Deen


  • 2 (14-ounce) packages gingerbread mix
  • 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
  • 1 (30-ounce) can pumpkin pie filling
  • 1/2 cup packed brown sugar
  • 1/3 teaspoon ground cardamom or cinnamon
  • 1 (12-ounce) container frozen whipped topping
  • 1/2 cup gingersnaps, optional


Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.


  1. This recipe is sooooo good and super easy to make! I remember watching this very episode of the Paula Dean cooking show when she made this recipe, while hanging out in my dorm room in 2004 while in college. How random that I remember exactly where I was when I saw this episode! But I remember this recipe looked so good and easy for a busy college student to make.I went home that Thanksgiving and made it for our family. It was a big hit with everyone!

  2. I think it is cool how food can take you back to a certain time and place in your life. It is just like how certain songs can take you back to high school, which could be good or bad. Thanks for the comment!