Pumpkin is one of those flavors that people either love, or hate. You can enjoy it in pies, dips, and cakes, with toppings like streusel, gingersnap crumbs or good ol’ fashioned whipped cream. And don’t even get me started on pumpkin soups and other savory sides that have made their way into mainstream pumpkinlore. Adding pumpkin into a spice cake, with the intensity of clove, ginger and cinnamon, takes Fall baking to a whole new yum factor. And let’s not stop with your run-of-the-mill whipped topping. I’ve made a White Chocolate Whipped Topping to layer among the chunks of Pumpkin Spice Cake, stacked beautifully in a trifle bowl.
Your guests will be impressed (and your thighs will thank me) …
Pumpkin Spice Cake Ingredients:
Easy peazy directions: In a mixing bowl, combine the eggs, sugar, oil and pumpkin. Beat at medium speed until smooth. Next, mix your dry ingredients.
Look how gorgeously yin-yangy my 1/2 and 1/2 whole wheat and white flour looks:
Easy peasy directions:
Carefully break the cake into chunks. I ended up only needing about 3/4 of the cake. Layer Pumpkin Spice Cake chunks on the bottom of the trifle bowl, then lightly spread a layer of white chocolate whipped topping. Repeat two more times, ending with topping on top (ergo, the name). Sprinkle a few cake crumbs on top as I did in the photos, or if you have graham crackers or gingersnaps on hand, those crumbs would do nicely as well.
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