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Pumpkin Gingerbread Trifle

 Pumpkin Gingerbread Trifle
Soft layers of pumpkin, spicy gingerbread and creamy whipped topping make this decadent trifle a feast for your eyes and your stomach. —Amy Geiser, Fairlawn, Ohio
25 ServingsPrep: 40 min. + chilling


  • 2 packages (14-1/2 ounces each) gingerbread cake mix
  • 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
  • 3 cups 2% milk
  • 1 can (29 ounces) solid-pack pumpkin
  • 1/2 cup packed brown sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided


  • Prepare and bake gingerbread according to package directions, using
  • two greased 9-in. round baking pans. Cool completely on wire racks.
  • Meanwhile, for pudding, in a large saucepan, combine pudding mix and
  • milk; stir until smooth. Cook and stir over medium heat until
  • mixture comes to a boil. Cook and stir 1-2 minutes longer or until
  • thickened. Remove from the heat; cool to room temperature. Combine
  • pumpkin and brown sugar; stir into pudding.
  • In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently
  • press down. Top with half of pudding mixture and whipped topping.
  • Repeat layers. Cover and refrigerate overnight. Yield: 25 servings
  • (1 cup each).
Nutritional Facts: 1 cup equals 250 calories, 7 g fat (4 g saturated fat), 20 mg cholesterol, 272 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein.