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  1. #1
    Member
    Join Date
    Aug 2011
    Posts
    39

    Easy Pumpkin Chocolate Gingerbread Trifle!

    Easy Pumpkin Chocolate Gingerbread Trifle!-img_1352-4.jpg

    Additional pictures and tutorial at: Sisteroo Pumpkin Chocolate Gingerbread Trifle

    This super simple dessert only requires three basic items: (1) box cake mix, (2) whipped cream, and (3) Nutella. Enjoy!

    INGREDIENTS

    1 box Duncan Hines Spice Cake Mix
    1 box Betty Crocker Gingerbread
    4 eggs
    1/3 c oil
    15 oz canned pumpkin
    1 pint heavy whipping cream
    1/2 tsp vanilla
    1/3 c powdered sugar
    1 small canister chocolate hazelnut spread (e.g., Nutella)

    DIRECTIONS

    1. Preheat oven to 350.

    2. Prepare Spice Cake Mix according to package (3 eggs, oil, etc.). Mix in 15 oz can of pumpkin until well incorporated. Pour into 2 round cake pans and bake until toothpick comes out clean. Set aside to cool.

    3. Prepare Gingerbread according to package (1 egg, water, etc.). Pour into 2 round cake pans and bake until toothpick comes out clean. Set aside to cool.

    4. Pour whipping cream, vanilla, and powdered sugar into a large metal bowl. Beat on high for 5 minutes or until whipped cream creates soft peaks.

    5. Spoon hazelnut spread into a microwave safe bowl and microwave on high for 30 seconds or until spread pours easily from a spoon.

    6. Using a serrated knife, slice each cake round in half lengthwise so that you have 8 very thin cake rounds.

    7. Starting with your pumpkin cake, place one round at the bottom of your trifle dish (you may need to trim the cake edges slightly to fit in the base of the dish). Pour a thin layer of hazelnut chocolate over the cake and spread to the edges of the dish. Spoon 1/2 cup of whipped cream over the hazelnut chocolate and spread to the edges of the dish. Top with a thin cake round of gingerbread. Repeat the hazelnut chocolate and whipped cream topping. Top with another pumpkin cake round, and so forth.

    8. Use the remaining whipped cream to create the top layer. Cover and place in the refrigerator until ready to eat.

    Additional pictures and tutorial at: Sisteroo Pumpkin Chocolate Gingerbread Trifle

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  3. #2
    Junior Member
    Join Date
    Nov 2012
    Location
    Sandy, Utah
    Posts
    11
    Wowwww, to die for!!! Thanks for sharing the recipe. And way cute blog, BTW.

  4. #3
    Junior Member
    Join Date
    Mar 2019
    Posts
    11
    Look very appetizing! Thanks for the recipe, there will be time - I will definitely try to cook it.


 

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