Gingerbread Pumpkin Trifles

1. 1

   To make the crumb topping, combine the sugar, flour, ginger and salt in a bowl. Stir in the melted butter and let the mixture sit while you assemble the rest of the cake.

2. 2

   Preheat the oven to 350 F and butter and flour a 9 x 13 baking pan.

3. 3

   For the cake: In a large bowl using either a stand mixer or a hand mixer cream the eggs and sugar together. Beat in the butter. Add the vanilla, molasses and sour cream and continue mixing until combined.

4. 4

   In a separate bowl, combine the flour, baking soda, baking powder, ground ginger, cinnamon, nutmeg and salt. Stir the flour mixture into the wet batter and mix.

5. 5

   To assemble the cake, pour the batter into the buttered and floured 9 x 13 baking pan. With your fingers, crumble the crumb topping evenly over the batter. Put the dish into the heated oven and bake for approximately 50 minutes or until a cake tester inserted in the center comes out clean. Remove dish from oven and set it on a rack to cool.

6. 6

   While the cake cools, make the pumpkin cream by combining the cream cheese, pumpkin puree, sugar, whipped topping, vanilla and salt in a bowl and mix until completely smooth and all the ingredients are fully incorporated.

7. 7

   To assemble the trifles: Place a large spoonful of the pumpkin cream into the bottom of an 8 ounce jar, cut up the cake into cubes and layer a few cubes over the cream. Repeat layers a couple more times and be sure to finish the top with some of the baked crumb mixture.

8. 8

   This amount of cream should give you enough for four 8 ounce jars but with enough leftover cake to make 4 more, if you like. Or eat the cake plain!

* Per serving · 4 servings · Values may vary.