Gingerbread Trifle

A perfect holiday dessert should taste delicious, nod to seasonal flavors and look sensational. This gingerbread trifle recipe ticks all those boxes, especially if you add easy to the checklist.

Depending on where you live, a trifle is either an old-fashioned layered dessert or something you regularly see on The Great British Bake Off (or both!). More traditional versions of trifle desserts include alcohol-soaked sponge, jam and homemade custard, but Americanized trifle recipes usually feature cake, pudding, and whipped cream or topping—all ingredients can be homemade, semi-homemade or store-bought. Our gingerbread trifle recipe is closer to the latter.

You’ll want a clear vessel, like a tall-sided glass bowl, to show off the layers of cut-up cake, pudding mix and frozen whipped topping. The secret is all in the combination. Tender spiced cake melds with creamy pudding, crispy candy pieces break up the softness and a thick layer of whip caps the dessert with an airy, rich elegance. You can make it in minutes, but it looks like a show-stopper. It’s a perfect match for holiday parties, but nobody will complain if you make this recipe for gingerbread trifle any night of the week.

Ingredients for Gingerbread Trifle

• Gingerbread cake: Cake mix makes quick work of the cake layer for this trifle. You can also make gingerbread cake from scratch (like this gingerbread cake, although you may need to double the recipe) or use a premade, store-bought cake. Any kind of cake will work, including slightly stale leftover cake.
• Pudding: A box of instant French vanilla pudding is the shortcut ingredient that makes this fancy-looking dessert incredibly easy to make, but you can also make homemade pudding. For pudding with the fullest flavor, we like to use whole milk, but you can also use 2%.
• English toffee bits or almond brickle chips: A trifle is a super smooth dessert with soft cake, pudding and cream. It’s nice to change up the textures with a crunchy layer. Toffee or almond brickle work equally well to complement the flavor of this gingerbread trifle recipe.
• Frozen whipped topping: We love the easy, creamy texture of frozen whipped topping. The store-bought kind won’t droop or separate even after the trifle has been sitting a while, but you can use a whipped topping substitute if you intend to serve and eat it immediately. Feel free to use low-fat if you prefer.
• Maraschino cherries: Garnish the trifle (or every bowl) with a cheery pop of cherry red.

Directions

Step 1: Make the cake

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Prepare the cake mix batter according to the package directions. Bake and cool the cake, then cut it into 1/2-inch cubes.

Step 2: Prep the pudding

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In a large bowl, whisk the milk and pudding mix for two minutes.

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Let stand for two minutes or until soft-set.

Step 3: Start building the trifle

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Choose a 2-quart serving bowl, preferably a clear one, so everyone can admire the layers of the trifle. Spread half the cubed gingerbread cake on the bottom of the bowl. Top the cake with half the vanilla pudding.

Step 4: Add the pudding and crunch

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Sprinkle with 1/2 cup toffee bits or almond brickle chips.

Editor’s Tip: It’s easiest to dollop a few spoonfuls of the pudding around the cake layer and then spread it across with a spatula or the back of a spoon.

Step 5: Repeat the layers of cake and pudding

Top with the remaining cake, then smooth across the second half of the pudding.

Step 6: Pile on the whipped topping

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Spread whipped topping over the top.

Step 7: Garnish and chill

Sprinkle the remaining toffee bits over the whipped topping. Decorate with cherries.

Editor’s Tip: While you can serve the trifle immediately, refrigerating it for an hour or more allows the flavors to meld and the textures to settle.

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Gingerbread Trifle Variations

• Make extra layers: Double the pudding and stack a towering trifle with another layer of pudding, toffee and cream.
• Change the crunch: Add texture with toasted pecans or nuts instead of the toffee. Bonus points for chopped candied nuts.
• Try a different pudding: Swap in white chocolate, pumpkin spice or butterscotch pudding for the vanilla pudding.
• Add a flavor boost: Jazz up vanilla pudding by stirring in lemon or orange zest or a sprinkle of ginger, allspice, nutmeg or cinnamon. Or, go boozy and pour dark rum over the cake cubes before adding the pudding.

How to Store Gingerbread Trifle

Store gingerbread trifle desserts in the refrigerator. Cover the serving bowl with storage wrap or transfer leftovers to an airtight container (they may get messy, but they’ll still taste delicious). The longer the trifle sits in the fridge, the softer the cake pieces will get as they soak up moisture from the pudding and whip.

How long does gingerbread trifle last?

Gingerbread trifle will keep in the refrigerator for three to four days.

Gingerbread Trifle Tips

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Should a trifle be made the night before?

A trifle doesn’t have to be made the night before, but you can certainly make it in advance. As it sits, the cake will soak up some of the pudding’s moisture and flavor, and the spices in the cake will scent the pudding, making for a full-flavored experience. Plus, it’s always nice to have dessert made ahead of time.

How should you serve gingerbread trifle?

Scoop out the gingerbread trifle, going deep into the bowl to get a bit of cake, pudding, crunch and cream in every serving. It’s a little messy in a bowl but so delicious no one will even notice.

Serve this recipe for gingerbread trifle after a fancy Christmas dinner, a traditional Thanksgiving meal or a casual Friendsgiving party. Bring it to a New Year’s potluck, or bust out the recipe for a Halloween party (try the pumpkin pudding variation!). Gingerbread trifle desserts are fancy enough to follow elegant dinners like lamb or stuffed salmon, but this gingerbread trifle recipe is equally delicious after roast chicken or your favorite chili recipe.