Rating: 4 stars
5 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
  • 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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Credit: Kim Cornelison

Recipe Summary test

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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.

  • 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; fat 25g; cholesterol 86mg; saturated fat 12g; carbohydrates 73g; mono fat 4g; poly fat 4g; insoluble fiber 3g; sugars 49g; protein 5g; vitamin a 12099IU; vitamin c 3.5mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 20.2mcg; vitamin b12 0.2mcg; sodium 381mg; potassium 225mg; calcium 101mg; iron 1.6mg.
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