November 6, 2012

pumpkin & cream trifle

Any excuse I can find to make a trifle, I am all over it! I had a craft night at my house last night and had fun making and serving my go-to fall trifle recipe...

A few things you need to know...
1) this is EASY to make
2) there are many variations to this recipe, including:
pumpkin cupcakes with cream frosting
pumpkin bread loaves with the cream frosting
pumpkin sheet cake with the cream frosting
3) one bite and you will want to eat the whole dessert, by yourself, hidden away from the party, in a closet or under a table somewhere
4) this dessert makes an EXCELLENT birthday cake! see...

So, now that I have either convinced you to make this,
or completely terrified you,
here is the recipe...

~Pumpkin & Cream Trifle~
4 eggs
1-2/3 cup sugar
1 cup oil
1 16oz can pumpkin puree (not pumpkin pie filling)
2 cups flour
2-1/2 tsp cinnamon
4 dashes of nutmeg
1 tsp baking soda
2 tsp baking powder
1 tsp salt

Beat eggs, sugar, oil & pumpkin until smooth and creamy.
Mix together all dry ingredients in a separate bowl and then stir into the pumpkin mixture.
Bake in a 9x12 cake pan @ 350 degrees for about 30 minutes (maybe 35min).
For cupcakes you will bake them for about 25 minutes.
Remove from oven when a toothpick inserted in the cake comes out clean.
Cool on a wire rack.

~Cream Frosting~
1-1/2 cubes butter (room temperature)
1-1/2 cups cream cheese (room temperature)
3 cups sifted powder sugar
3 tsp vanilla

In a stand-up mixer, add all ingredients together
and mix on medium speed until smooth & fluffy.

Once the cake has cooled, break it up into large chunks.
Place half of the crumbled pumpkin cake onto the bottom of a trifle dish.
Spread 1/2 of the frosting on top of that first layer of pumpkin cake crumbles.
Repeat layers.
Sprinkle cinnamon on top, like so...

I hope you enjoy making (and devouring) this yummy pumpkin & cream trifle!!

1 comment:

Thanks for the comment!! :)