Description
This Eggnog Gingerbread Trifle is a festive and delicious dessert combining layers of moist homemade gingerbread cake, creamy eggnog pudding, and fluffy whipped cream. Perfect for holiday gatherings, this trifle offers warm spices and rich flavors with a refreshing touch of raspberries and optional cookie crumbs for added texture.
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:
- 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 Bakeware: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9×13 inch baking dish to prevent sticking.
- Make the Gingerbread Cake Batter: In a large bowl, whisk together the spice cake mix, flour, sugar, ground ginger, ground cinnamon, ground nutmeg, and salt. Add sour cream, eggs, water, and molasses, then beat on medium speed for one minute until the batter is smooth and well combined.
- Bake the Gingerbread: Pour the batter into the prepared baking dish and bake for 30-40 minutes until the center is set and a toothpick inserted comes out clean. Remove from oven and allow it to cool completely.
- Prepare the Eggnog Pudding: In a large bowl, whisk the instant vanilla pudding mix with the eggnog for about 2 minutes until smooth. Refrigerate the pudding until the gingerbread cake is fully cooled and ready for assembly.
- Whip the Cream: In a separate large bowl, combine the heavy cream, white sugar, and vanilla extract. Whip the mixture until stiff peaks begin to form but are not completely stiff to allow folding.
- Combine Pudding and Whipped Cream: Gently fold 1 cup of the whipped cream into the chilled eggnog pudding until incorporated, leaving the rest of the whipped cream to be layered on top.
- Assemble the Trifle: Crumble half of the cooled gingerbread into the bottom of a large trifle bowl, glass bowl, or the original 9×13 dish. Layer half of the eggnog pudding mixture over the cake crumbs, followed by half of the remaining whipped cream. Repeat the layers with the remaining gingerbread, pudding, and whipped cream.
- Chill the Trifle: Refrigerate the assembled trifle for at least 6 hours or overnight to allow flavors to meld and the dessert to set properly.
- Garnish and Serve: Just before serving, sprinkle the top with fresh raspberries and optional gingersnap or Biscoff cookie crumbs for added flavor and texture. Serve chilled.
Notes
- This trifle combines the warmth of spiced gingerbread with the creamy richness of eggnog pudding and whipped cream, making it a perfect holiday treat.
- Use any red fruit as a garnish depending on preference or seasonal availability, such as cranberries or strawberries.
- Gingersnap or Biscoff cookie crumbs add a delightful crunch but are optional based on your taste.
- Ensure the gingerbread cake is completely cooled before assembling the trifle to prevent the pudding from melting.
- The dessert yields around 10 cups, so choose a bowl or dish that can hold the volume.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 85mg
