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Eggnog Gingerbread Trifle Recipe

4.8 from 124 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes plus chilling time
  • Yield: 16 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This festive Eggnog Gingerbread Trifle combines moist homemade gingerbread cake with rich eggnog pudding and fluffy whipped cream, layered to create a decadent holiday dessert perfect for gatherings and celebrations.

Ingredients

Scale

Gingerbread Cake

  • 1 (15.25 ounce) package spice cake mix
  • 1 cup flour
  • 1 cup sugar
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 3 large eggs
  • 1/2 cup water
  • 1/2 cup molasses

Eggnog Pudding

  • 3 cups eggnog
  • 1 (5.1 ounce) package instant vanilla pudding mix

Whipped Cream Topping

  • 3 cups heavy cream
  • 1/2 cup white sugar
  • 2 teaspoons vanilla extract

Garnish

  • 1/2 cup fresh raspberries (or any red fruit)
  • Gingersnap or biscoff cookie crumbs (optional)

Instructions

  1. Prepare the Gingerbread Cake: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish thoroughly. In a large bowl, whisk together the spice cake mix, flour, sugar, ground ginger, cinnamon, nutmeg, and salt until well combined. Add sour cream, eggs, water, and molasses to the dry ingredients. Beat on medium speed for about one minute until the batter is smooth and well mixed. Pour the batter into the prepared baking dish and bake for 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before continuing.
  2. Make the Eggnog Pudding: In a large mixing bowl, pour the instant vanilla pudding mix and add the eggnog. Whisk vigorously for about 2 minutes until the mixture is smooth and starts to thicken. Cover and refrigerate the pudding until the gingerbread cake has cooled and you are ready to assemble the trifle.
  3. Prepare the Whipped Cream: In a large bowl, combine heavy cream, white sugar, and vanilla extract. Using a hand mixer or stand mixer, whip the cream mixture on high speed until stiff peaks form, being careful not to overwhip. Gently fold one cup of this whipped cream into the eggnog pudding to lighten the texture.
  4. Assemble the Trifle: Crumble half of the cooled gingerbread cake into the bottom of a trifle bowl, a large glass bowl, or a 9×13 dish. Spread half of the eggnog pudding mixture evenly over the gingerbread crumbs, followed by half of the remaining whipped cream on top of the pudding. Repeat these layers with the remaining gingerbread, pudding, and whipped cream.
  5. Chill and Garnish: Refrigerate the assembled trifle for at least 6 hours or overnight for best flavor and texture. Before serving, sprinkle the top with fresh raspberries and optionally garnish with gingersnap or biscoff cookie crumbs for extra crunch and flavor.

Notes

  • This Eggnog Gingerbread Trifle offers a delightful mix of spiced gingerbread, creamy eggnog pudding, and fluffy whipped cream, making it a perfect festive dessert.
  • Use any red fruit like cranberries or strawberries as alternatives to raspberries for garnish.
  • For a quicker version, pre-made gingerbread cake can be used, but homemade offers the best flavor.
  • The dessert needs substantial chilling time to set properly, so prepare it a day in advance.

Nutrition

  • Serving Size: 1 cup
  • Calories: 350 kcal
  • Sugar: 30 g
  • Sodium: 280 mg
  • Fat: 20 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 36 g
  • Fiber: 1.5 g
  • Protein: 5 g
  • Cholesterol: 95 mg

Find it online: https://emilyquickdinners.com/eggnog-gingerbread-trifle-recipe/