Easy Gingerbread Trifle

4.43 from 26 votes

This Gingerbread Trifle layers spiced cake, eggnog pudding fluff, and white chocolate pudding for a simple yet stunning holiday dessert.

Prep Time20

Cook Time35

Assembly Time10

Total Time1 5

Course: Dessert

Cuisine: American

Servings:

Calories: 344kcal

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.

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

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

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.

Tips and Tricks

*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!