Honey Gingerbread Trifle Recipe

Honey Gingerbread Trifle Recipe
Honey Gingerbread Trifle Recipe photo by Taste of Home
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Honey Gingerbread Trifle Recipe

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My husband's grandma made the most amazing honey gingerbread. It's wonderful all on its own, but when you add it to a trifle, your guests are sure to ask for the recipe. —Tami Kuehl, Loup City, Nebraska
Recommended: 25 Best Fall Desserts
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 25 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1 cup sour cream
  • 1 cup honey
  • 1 large egg
  • 1/4 cup canola oil
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • PUDDING LAYER:
  • 2 cups 2% milk
  • 1 package (3.3 ounces) instant white chocolate pudding mix
  • PUMPKIN MOUSSE LAYER:
  • 1 cup 2% milk
  • 1 package (3.4 ounces) instant pumpkin spice pudding mix
  • 1 carton (8 ounces) frozen whipped topping, thawed

Directions

Preheat oven to 350°. Beat sour cream, honey, egg and oil until well blended. In another bowl, whisk together next six ingredients; gradually beat into sour cream mixture. Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan 5 minutes. Remove to a wire rack to cool completely.
Meanwhile, for the pudding layer, whisk milk and white chocolate pudding mix 2 minutes. Let stand until soft-set, about 5 minutes. Refrigerate. For the mousse layer, whisk milk and pumpkin spice pudding mix in another bowl for 2 minutes. Fold in whipped topping. Refrigerate.
To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, layer a third of the cake cubes, white chocolate pudding and pumpkin mousse. Repeat layers twice. Refrigerate, covered, 4 hours or overnight. Yield: 12 servings.

Test Kitchen tips
  • This gingerbread has a little coarser crumb than most and stands up well to the moist pudding. The longer it sits, the more tender the cake will be.
  • If you have an orange, zest some of it into the pumpkin mousse for a refreshing twist.
  • Originally published as Honey Gingerbread Trifle in Taste of Home December 2017

    Nutritional Facts

    1 cup: 413 calories, 14g fat (7g saturated fat), 25mg cholesterol, 514mg sodium, 64g carbohydrate (44g sugars, 1g fiber), 6g protein.

    • 1 cup sour cream
    • 1 cup honey
    • 1 large egg
    • 1/4 cup canola oil
    • 2-1/2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 2 teaspoons ground ginger
    • 1/2 teaspoon ground cinnamon
    • PUDDING LAYER:
    • 2 cups 2% milk
    • 1 package (3.3 ounces) instant white chocolate pudding mix
    • PUMPKIN MOUSSE LAYER:
    • 1 cup 2% milk
    • 1 package (3.4 ounces) instant pumpkin spice pudding mix
    • 1 carton (8 ounces) frozen whipped topping, thawed
    1. Preheat oven to 350°. Beat sour cream, honey, egg and oil until well blended. In another bowl, whisk together next six ingredients; gradually beat into sour cream mixture. Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan 5 minutes. Remove to a wire rack to cool completely.
    2. Meanwhile, for the pudding layer, whisk milk and white chocolate pudding mix 2 minutes. Let stand until soft-set, about 5 minutes. Refrigerate. For the mousse layer, whisk milk and pumpkin spice pudding mix in another bowl for 2 minutes. Fold in whipped topping. Refrigerate.
    3. To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, layer a third of the cake cubes, white chocolate pudding and pumpkin mousse. Repeat layers twice. Refrigerate, covered, 4 hours or overnight. Yield: 12 servings.

    Test Kitchen tips
  • This gingerbread has a little coarser crumb than most and stands up well to the moist pudding. The longer it sits, the more tender the cake will be.
  • If you have an orange, zest some of it into the pumpkin mousse for a refreshing twist.
  • Originally published as Honey Gingerbread Trifle in Taste of Home December 2017

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