This Gingerbread Trifle layers tender gingerbread cake, eggnog-infused vanilla pudding, and white chocolate pudding for a holiday dessert that feels elegant yet is incredibly simple. It's the perfect show-stopping treat for your winter gatherings-rich in flavor, festive in look, and easy to assemble.
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Using my favorite, tried and true, gingerbread bundt cake recipe, you will have the best gingerbread trifle on the block!
Why This Recipe Works
Visually Stunning: Clear layers of brown cake, creamy pudding, and white topping present beautifully for holiday tables.
Layered Texture: The cake cubes, creamy puddings, and whipped topping give every spoonful depth.
Warm Spices + Cool Creams: Gingerbread spices balance beautifully with eggnog and white chocolate.
Make-Ahead Friendly: Prep cake and puddings ahead, layer when ready - stress-free hosting
What This Recipe Needs
- Gingerbread Cake: With a handful of pantry staples, you can make your own delicious gingerbread cake from scratch!
- Vanilla Instant Pudding + Eggnog: This creamy layer brings holiday richness and sweetness. I use store-bought non-alcoholic eggnong for this recipe.
- White Chocolate Instant Pudding + Milk: Adds another creamy layer with a smooth white-chocolate flavor that pairs deliciously with gingerbread.
- Whipped Topping: Lightens the dessert, giving a fluffy finish and ease of assembly.
- Candied Cranberries & Rosemary: These garnishes offer festive decoration and a fresh pop on top.
- Trifle Bowl or use individual glasses or majon jars.
Substitutions
- Gingerbread Cake: Use a store-bought gingerbread loaf or box cake mix if you need to save time.
- Spices: If you want to use pie spice instead of all the different spices, substitute 3 teaspoon pie spice instead of the cinnamon, ginger, and cloves.
- Eggnog: Substitute with sweetened vanilla almond milk or vanilla-infused heavy cream.
- White Chocolate Pudding: Use vanilla pudding instead if white chocolate isn't available.
Need more gingerbread recipes? Check out my Gingerbread Christmas Tree, Classic Cutout Gingerbread Cookies, and these soft Gingerbread Crinkle Cookies!
How to Make Gingerbread Trifle?
- Step 1: Combine flour and spices in a bowl. Set aside.
- Step 2: In a separate bowl, cream together butter and sugar.
- Step 3: Stir in the molasses and egg. Then stir in the flour mixture.
- Step 4: While continuing to stir, pour in the hot water until fully mixed.
- Step 5: Pour batter into a baking dish and bake until fully cooked.
- Step 6: Allow the cake to cool, then cut it into cubes.
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- Step 7: Eggnog Pudding Fluff: Combine vanilla instant pudding mix and cold milk. Fold in half of the whipped topping, refrigerate until ready to use.
- Step 8: White Chocolate Pudding: Combine the white chocolate instant pudding mix with cold milk. Whisk for 2 minutes.
- Step 9: Lay a layer of gingerbread cake cubes on the bottom of the trifle dish.
- Step 10: Top with a layer of eggnog pudding fluff and then a layer of white chocolate pudding.
- Step 11: Repeat until you get to the top of the dish,
- Step 12: Then top with the remaining whipped topping, gingerbread pieces, and any garnishes you like.
Expert Tips
- Let the cake cool completely before cubing so it doesn't crumble, and your layers remain tidy.
- Assemble in a clear trifle dish so you can see each beautiful layer of cake, pudding, and whipped topping.
- Refrigerate at least 2 hours (or overnight) so flavors meld and texture firms up before serving.
- Work gently when layering to keep those clean stripes between cake and pudding - use a spoon or spatula along the side of the dish.
Check out my Easy Christmas Trifle for a fun brownie and pudding variation with cute REESE's trees on top!
Variations
- Individual Servings: Use mason jars or clear glasses for personal trifles - great for parties.
- Crunch Layer: Add crushed gingersnap cookies or pecans between layers for texture.
- Citrus Twist: Add candied orange peels as a garnish and sprinkle between the layers!
- Boozy Version: Stir in a splash of rum or bourbon into the vanilla pudding layer for an adult twist.
- Holiday Garnish Theme: Top with sugared cranberries, fresh rosemary sprigs, or mini gingerbread men for seasonal flair.
Frequently Asked Questions
Assemble cubes of gingerbread cake with layers of eggnog-vanilla pudding and white chocolate pudding, then top with whipped cream and chill.
Yes - prepare and assemble ahead, cover, and refrigerate for a few hours or overnight.
Stored covered in the fridge, it will keep well up to 3 days, though best served within the first day.
Absolutely! A boxed gingerbread cake or pre-baked loaf works perfectly to save time.
Freezing is not recommended due to texture changes in whipped toppings and puddings.
More Festive Recipes
If you enjoyed this recipe, make sure to check out all my easy Christmas Recipes, like Grinch Cookies, Christmas Popcorn, Peppermint Bark, Cranberry Margarita, Christmas Fruit Salad, Christmas Cake Pops, Christmas Oreo Balls, and these Christmas Tree Cupcakes!
If you like this recipe, make sure to give it a 5-star review and leave a comment down below!
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Video
Easy Gingerbread Trifle
Ingredients
- 2 ½ cups flour
- ¼ teaspoon baking soda
- 2 teaspoon baking powder
- 1 teaspoon cinnamon*
- 1 teaspoon ginger
- 1 teaspoon cloves
- ½ teaspoon salt
- ½ cup unsalted butter*
- ½ cup granulated sugar
- 1 cup molasses unsulphered*
- 1 large egg
- 1 cup hot water
Eggnog Pudding Fluff
- Vanilla Instant Pudding Mix 3.3 oz box
- 2 cups Eggnog cold
- 16 oz Whipped Topping Divided (I use Cool Whip)
White Chocolate Instant Pudding
- White Chocolate Instant Pudding Mix 3.3 oz box
- 2 cups milk whole or 2%, cold
Instructions
Gingerbread Cake
- Preheat oven to 350°F and grease a 9x13 pan.
- In a medium bowl combine the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.2 ½ cups flour, ¼ teaspoon baking soda, 2 teaspoon baking powder, 1 teaspoon cinnamon*, 1 teaspoon ginger, 1 teaspoon cloves, ½ teaspoon salt
- In a large bowl cream the butter and sugar until light and fluffy.½ cup unsalted butter*, ½ cup granulated sugar
- Stir in the molasses and egg.1 cup molasses, 1 large egg
- Stir in the flour mixture until fully combined.
- While stirring, slowly pour in the hot water and mix until combined.1 cup hot water
- Pour batter into prepared sheet pan and bake for 35-45 minutes, or until a toothpick inserted comes out clean.
- Allow cake to cool completely then cut up into large cubes. If you are in a hurry, stick the cake in the fridge or freezer to cool it fast.
Eggnog Pudding Fluff
- In a bowl combine the vanilla instant pudding mix and cold milk. Whisk for 2 minutes, until combined.Vanilla Instant Pudding Mix, 2 cups Eggnog
- Fold in half of the whipped topping, reserving the remaining half of whipped topping for the top of the trifle. Refrigerate until ready to use.16 oz Whipped Topping
White Chocolate Pudding
- In a bowl combine the white chocolate instant pudding mix and cold milk. Whisk for 2 minutes, until combined. Refrigerate until ready to use.White Chocolate Instant Pudding Mix, 2 cups milk
Assembling the Gingerbread Trifle:
- Cover the bottom of the trifle dish with a layer of gingerbread cake cubes.
- Top with a layer of eggnog pudding fluff, and then a layer of white chocolate pudding.
- Repeat these two more times, then top with remaining whipped topping and gingerbread pieces. Garnish with fresh rosemary and candied cranberries. Refrigerate until ready to serve.
Notes
- *If you use salted butter, omit the ½ teaspoon of salt from the recipe.
- *Unsulphered Molasses is what you are most likely to find at the store. It is sweeter and has no additives, compared to sulphured molasses.
- *You can substitute 3 teaspoon pie spice instead of the cinnamon, ginger, and cloves.
- *Check the cake at the 15-20 minute mark- if it seems to be browning too much, cover with foil and continue baking until done.
- *You can decorate the trifle with fresh or sugared cranberries and fresh rosemary, too!
Stefanie Sanchez says
HI. DO I add two cups of milk to the pudding mix AND also 2 cups of eggnog for the fluff? That's what it says
Lisa says
The eggnog is to be added to the vanilla instant pudding mix and then the cool whip topping folded in to that. The milk id added to the white chocolate instant pudding mix.