Pumpkin Gingerbread Trifle

READY IN: 1hr 10mins
Recipe by Chef Skie

Loyaers of spicy gingerbread, pumpkin filling, and fluffy whipped topping make this decadent desert a feast for your eyes and taste buds. From Taste of Home August/Sept 2008. Posted for safekeeping.

Top Review by Southern Lady

I can't believe I haven't left a review after making this dessert for 4 years. It's absolutely memorably delicious! Truth is, I can eat this until I'm green it is so good. It is requested for all potlucks at church and I half the recipe to make for my family throughout the holiday season. As the topping for a better presentation for guests, crumble gingersnaps, or sprinkle with cinnamon, or I save a little of the gingerbread and crumble on top instead. Yum Yum Yummy!

Ingredients Nutrition

  • 2 (14 1/2 ounce) packages gingerbread cake mix
  • 1 (4 5/8 ounce) package vanilla pudding mix (cook and serve, not instant)
  • 3 cups milk
  • 1 (29 ounce) can solid pack pumpkin
  • 12 cup brown sugar, packed
  • 1 (12 ounce) carton frozen whipped topping, thawed, divided


  1. Prepare and bake gingerbread according to package directions using two greased 9 inch round cake pans. Cool completely on wire racks.
  2. Meanwhile, for pudding, in a large saucepan combine pudding mix and milk. Stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer, or until thickened. Remove from heat and cool to room temperature.
  3. Combine pumpkin and brown sugar and stir into pudding.
  4. In a 4-quart glass serving bowl or trifle dish crumble one gingerbread cake and gently press down. Top with half of pudding mixture and half of whipped topping. Repeat layers.
  5. Cover and refrigerate overnight.

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