Description
This Eggnog Gingerbread Trifle is a festive and indulgent dessert featuring layers of spiced gingerbread cake, creamy eggnog pudding, and fluffy whipped cream, topped with fresh raspberries and optional cookie crumbs. Perfect for holiday gatherings, this trifle combines warm spices with cool, creamy textures for a delightful treat.
Ingredients
Scale
Gingerbread Cake
- 1 (15.25 ounce) package spice cake mix
- 1 cup flour
- 1 cup sugar
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup sour cream
- 3 large eggs
- 1/2 cup water
- 1/2 cup molasses
Eggnog Pudding
- 3 cups eggnog
- 1 (5.1 ounce) package instant vanilla pudding mix
Whipped Cream Topping
- 3 cups heavy cream
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
Garnish
- 1/2 cup fresh raspberries (or any red fruit)
- Gingersnap or biscoff cookie crumbs (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the spice cake mix, flour, sugar, ground ginger, cinnamon, nutmeg, and salt until well combined.
- Add Wet Ingredients: Add sour cream, eggs, water, and molasses to the dry mixture. Beat on medium speed for one minute until smooth and well incorporated.
- Bake the Gingerbread Cake: Pour the batter into the prepared baking dish. Bake for 30 to 40 minutes or until the center is set and a toothpick inserted in the middle comes out clean. Allow the cake to cool completely before assembling.
- Prepare Eggnog Pudding: In a large bowl, whisk the instant vanilla pudding mix with 3 cups of eggnog for about 2 minutes until smooth. Refrigerate the pudding until the gingerbread cake is cooled and you are ready to assemble the trifle.
- Whip the Cream: In a large bowl, combine heavy cream, white sugar, and vanilla extract. Whip until stiff peaks are just about to form.
- Combine Pudding and Whipped Cream: Gently fold 1 cup of the whipped cream into the eggnog pudding mixture to lighten it.
- Assemble the Trifle Layers: Crumble half of the cooled gingerbread cake into the bottom of a trifle bowl, large glass bowl, or 9×13 dish. Spread half of the eggnog pudding over the cake crumbs, then layer half of the remaining whipped cream on top. Repeat the layers with the remaining gingerbread, pudding, and whipped cream.
- Chill: Refrigerate the trifle for at least 6 hours or overnight to allow the flavors to meld and layers to set.
- Garnish and Serve: Just before serving, sprinkle the top of the trifle with fresh raspberries and optional gingersnap or biscoff cookie crumbs for added texture and flavor.
Notes
- This trifle is a combination of gingerbread cake, eggnog pudding, and whipped cream layers—perfect for holiday celebrations.
- You can substitute raspberries with any other red fruit like strawberries or red currants.
- Optional cookie crumbs add a delightful crunch and extra flavor to the top of the trifle.
- Make sure the gingerbread cake is completely cooled before assembling to prevent the whipped cream from melting.
- The dessert needs several hours of chilling to allow the layers to firm up and the flavors to blend beautifully.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
