Pumpkin Spice Trifle Jars

…Pumpkin pie in a jar

Difficulty: easy | Time: 45min | Yields: 4 Trifle Jars


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Not everyone loves pumpkin pie, but I’d like to bet that most people will like this pumpkin spice trifle. Texturally, it’s fabulous: the airy whipped cream, the smooth pumpkin filling, and the spongey spice cake is a 10/10 combo. Flavor-wise, it hits all the notes: vanilla, pumpkin and spice… And let’s not forget about how amazing the layering looks!

This would be a great treat to gift to others during the fall season. Just screw on that mason jar lid, add a ribbon, and a cute note… You have yourself an impressive and tasty fall gift! This could even be a fun alternative to pumpkin pie during your Thanksgiving feast… So many possibilities in one jar!


Ingredients:

For the spice cake:

  • 1 box of spice cake, prepared according to box’s instructions

For the whipped cream:

  • 1 cup heavy whipping cream

  • 1/4 cup sugar

  • 1 tsp vanilla bean paste (*1)

For the pumpkin pudding:

  • 15oz can pumpkin puree

  • 14oz can sweetened condensed milk

  • 1/2 cup heavy whipping cream

  • 2/3 cups sugar

  • 3.5oz box of vanilla pudding mix

  • 1 tsp pumpkin pie spice

For garnish (optional):

  • redi-whip whipped cream

Directions:

Make the spice cake:

  1. Prepare the batter according to the box’s instructions. Pour the batter into a pre-greased and lined jelly roll tin and bake at the temperature on the box for 18-20min. You’ll know the cake is done when it springs back to your touch.

  2. Remove from oven and set aside to fully cool.

Make the whipped cream:

  1. In a medium bowl with an electric hand mixer, add the heavy cream and sugar. Whisk to stiff peaks. Add the vanilla bean paste and whisk to combine. Set aside in the fridge.

Make the pumpkin pudding:

  1. In a medium bowl with an electric hand mixer, add the pumpkin puree, sweetened condensed milk, heavy cream and sugar. Whisk until smooth and combined.

  2. Add in the vanilla pudding, whisk to combine and thicken.

  3. Mix in the pumpkin pie spice. Set aside.

Assemble:

  1. Using a 2.5” round cookie cutter, cut circles out of the sheet of spice cake. (*2)

  2. Place a spice cake circle at the bottom of a mason jar.

  3. Add about 2 Tbsp whipped cream over top the spice cake. Smooth with a spoon.

  4. Add about 4 Tbsp pumpkin pudding over top the whipped cream. Smooth with a spoon.

  5. Repeat steps 2-4 and finish off with 1 more circle of spice cake at the top.

  6. Continue these steps for all 4 mason jars.

  7. (Optional) Garnish with a spiral of whipped cream and crumbles of spice cake scraps. Keep refrigerated.

Notes:

  1. *If you don’t have vanilla bean paste, you can use vanilla extract.

  2. *If you don’t have a round cookie cutter, you can either use the top of one of the mason jars to cut the sheet cake circles, or you could cut the cake into cubes and do layers of spice cake cubes.

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