Mini Pumpkin Spice Trifles Recipe

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Mini Pumpkin Spice Trifles Recipe photo by Taste of Home

Mini Pumpkin Spice Trifles Recipe

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These miniature trifles are so fun for fall holiday parties! The assembly takes a little longer than making one big trifle, but it's worth it to see everyone's reaction to getting their own! —Rhiannon Brownell, Newport News, Virginia

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MAKES:

8 servings

TOTAL TIME:

Prep: 40 min. Bake: 20 min. + cooling

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VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

MAKES:

8 servings

TOTAL TIME:

Prep: 40 min. Bake: 20 min. + cooling

Ingredients

1 cup all-purpose flour
1 tablespoon instant espresso powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 cup pumpkin
3/4 cup sugar
1/2 cup canola oil
2 large eggs
FILLING:
6 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2-3/4 cups confectioners' sugar
Additional ground cinnamon, optional

Directions

Preheat oven to 350°. Whisk together the first eight ingredients. In another bowl, beat pumpkin, sugar and oil until smooth; add eggs, one at a time, beating well after each addition. Gradually add flour mixture; beat until well blended.
Pour batter into a greased and parchment lined 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool 10 minutes on a wire rack. Remove from pan; cool completely on wire rack.
For filling, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth.
To assemble, cut cake into 1/2-in. cubes. In juice glasses or small parfait glasses, alternate layers of cake and filling, ending with filling. If desired, sprinkle with additional cinnamon. Yield: 8 servings.

Test Kitchen tip

If you like, you can sprinkle the cake cubes with a little brandy, schnapps or rum.

Originally published as Mini Pumpkin Spice Trifles in Taste of Home Christmas Annual Annual 2018

Nutritional Facts

1 cup: 573 calories, 29g fat (9g saturated fat), 83mg cholesterol, 419mg sodium, 76g carbohydrate (61g sugars, 2g fiber), 5g protein.

1 cup all-purpose flour
1 tablespoon instant espresso powder
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 cup pumpkin
3/4 cup sugar
1/2 cup canola oil
2 large eggs
FILLING:
6 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
2-3/4 cups confectioners' sugar
Additional ground cinnamon, optional

Preheat oven to 350°. Whisk together the first eight ingredients. In another bowl, beat pumpkin, sugar and oil until smooth; add eggs, one at a time, beating well after each addition. Gradually add flour mixture; beat until well blended.
Pour batter into a greased and parchment lined 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool 10 minutes on a wire rack. Remove from pan; cool completely on wire rack.
For filling, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners’ sugar until smooth.
To assemble, cut cake into 1/2-in. cubes. In juice glasses or small parfait glasses, alternate layers of cake and filling, ending with filling. If desired, sprinkle with additional cinnamon. Yield: 8 servings.