Easy Gingerbread Trifle

Easy Gingerbread Trifle is layers of tender gingerbread cake, eggnog fluff, and white chocolate pudding. This delicious dessert is easy to make and will quickly become a holiday favorite!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Assembly Time 10

Total Time 1 5

Servings

Calories 344kcal

Author Lisa

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 cold Eggnog
16 oz Whipped Topping Divided (I use cool whip)

White Chocolate Instant Pudding

White Chocolate Instant Pudding Mix 3.3 oz box
2 cups cold milk whole or 2%

Instructions

Gingerbread Cake

Preheat oven to 350°F and grease a 9 x 13 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- unsulphered*, 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 cold Eggnog
Fold in half of the whipped topping, reserving the remaining half of whipped topping for the top of the trifle.
16 oz Whipped Topping
Refrigerate until ready to use.

White Chocolate Pudding

In a bowl combine the white chocolate instant pudding mix and cold milk. Whisk for 2 minutes, until combined.
White Chocolate Instant Pudding Mix, 2 cups cold milk
Refrigerate until ready to use.

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.
Refrigerate until ready to serve.

Video

Notes

Tips and Tricks

*If you use salted butter just 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 browning to much simply cover with foil and continue baking until done.
*You can decorate the trifle with fresh or sugared cranberries and fresh rosemary too!

Nutrition