Honey Gingerbread Trifle Recipe

Name: Honey Gingerbread Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sour cream; 1 cup honey; 1 large egg, room temperature; 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; 2 cups 2% milk; 1 package (3.3 ounces) instant white chocolate pudding mix; 1 cup 2% milk; 1 package (3.4 ounces) instant pumpkin spice pudding mix; 1 carton (8 ounces) frozen whipped topping, thawed

Servings: persons

1 cup sour cream
1 cup honey
1 large egg, room temperature
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
2 cups 2% milk
1 package (3.3 ounces) instant white chocolate pudding mix
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 350u00b0. Beat sour cream, honey, egg and oil until well blended. In another bowl, whisk together next 6 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.

1038

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup sour cream, 1 cup honey, 1 large egg, room temperature, 1/4 cup canola oil, and more.

Yes, Honey Gingerbread Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Honey Gingerbread Trifle

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