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Gingerbread Trifle with Pears

I originally developed this recipe for a friend's baby shower, but now it's a holiday favorite. The flavored cream cheese filling pairs well with the fruit and gingerbread.—Nancy Cupp, Larkspur, California

14-16 ServingsPrep: 1 hour + chilling Bake: 30 min. + cooling

Ingredients

1 package (14-1/2 ounces) gingerbread cake mix
3 cups water
1/4 cup lemon juice
10 medium ripe pears
1 cup sugar, divided
4 tablespoons butter, divided
1/2 teaspoon ground cinnamon, divided
1/2 teaspoon ground ginger, divided
TRIFLE CREAM:
2 packages (8 ounces each) cream cheese, softened
1/4 cup packed brown sugar
2 tablespoons orange juice
1 tablespoon grated orange peel
1/4 to 1/2 teaspoon rum extract
1 cup heavy whipping cream, whipped

Directions

Prepare and bake cake mix according to package directions. Cool
completely on a wire rack.
In a large bowl, combine water and lemon juice. Peel pears, one at a
time, quarter and cut into 1 to 1-1/2-in. chunks. Place in water
mixture to prevent browning.
Drain pears. In a large skillet, combine 1/2 cup sugar, 2 tablespoons
butter and 1/4 teaspoon each cinnamon and ginger. Add half the

2 of 2

Gingerbread Trifle with Pears (continued)

Directions (continued)

pears. Cook and stir over medium-high heat for 4-5 minutes or until
syrup is golden brown. Reduce heat to medium-low; cover and cook 10
minutes longer, stirring occasionally. Transfer to a bowl.
Repeat with remaining sugar, butter, cinnamon, ginger and pears. Cool
completely.
Meanwhile, for trifle cream, in a large bowl, beat the cream cheese,
brown sugar, orange juice, orange peel and extract until blended.
Gently fold in whipped cream.
To assemble, cut cake into 1/4-in. slices. Place a third in a 3-qt.
trifle dish or glass serving bowl; top with a third of pears and a
third of cream cheese mixture. Repeat layers twice. Cover and
refrigerate for several hours or overnight. Yield: 14-16 servings.

Nutrition Facts: 1 cup equals 411 calories, 21 g fat (12 g saturated fat), 59 mg cholesterol, 283 mg sodium, 54 g carbohydrate, 4 g fiber, 4 g protein.