• 5 Ratings

We layered this trifle with the flavors of fall. It's a fun new way to use canned pumpkin.

Source: Better Homes and Gardens

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Kim Cornelison

Recipe Summary

prep:
30 mins
chill:
2 hrs
Servings:
8
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Ingredients

Ingredient Checklist

Directions

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  • Divide cake cubes evenly among eight 10- to 12-ounce, 4-inch-tall glasses. Or, layer all cake cubes in a 2-1/2-quart clear serving bowl or souffle dish. Sprinkle cake with sherry or orange juice.

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Instructions Checklist
  • In a small bowl stir together the cranberry sauce and orange marmalade. Spoon mixture over cake cubes. In a large bowl stir together pumpkin, pudding mix, milk, cinnamon, and ginger until well combined. Spoon the mixture over cranberry layer.

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Instructions Checklist
Instructions Checklist
  • In a chilled mixing bowl combine cream, sugar, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Gently spread over pumpkin layer. Cover; chill 2 to 5 hours. Sprinkle with walnuts before serving. Makes 8 servings.

Nutrition Facts

532 calories; total fat 25g; saturated fat 12g; polyunsaturated fat 4g; monounsaturated fat 4g; cholesterol 86mg; sodium 381mg; potassium 225mg; carbohydrates 73g; fiber 3g; sugar 49g; protein 5g; vitamin aRE; vitamin a 12099IU; vitamin c 4mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 20mcg; vitamin b12mcg; calcium 101mg; iron 2mg.

Reviews

5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0