Pumpkin Trifle

Pumpkin Bundt Cake Recipe:


2-1/2 cups sugar

1 cup canola oil

3 eggs

3 cups all-purpose flour

2 tsp. baking soda

1 tsp. ground cinnamon

1 tsp.ground nutmeg

1/2 tsp. salt

1/4 tsp. ground cloves

1 can (15 ounces) solid-pack pumpkin

Confectioners’ sugar


1.  In a large bowl, combine sugar and oil until blended. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon, nutmeg, salt and cloves; add to egg mixture alternately with pumpkin, beating well after each addition.

2.  Transfer to a greased 10-in. fluted tube pan. Bake at 350° for 60-65 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Remove pan and cool completely. Dust with confectioners’ sugar. Yield: 12-16 servings.


Whipped Cream Cheese Recipe : 


¹/3 cup granulated sugar

1 bar (8 oz.) room temperature cream cheese

1 cup cold heavy cream


With an electric mixer, beat the sugar and cream cheese together until well blended.  With the mixer on the medium setting, slowly pour in the heavy cream.  Continue to beat until the mixture becomes lighter and fluffier.  Be careful not to over beat it or it will become flat and dense.  If you like a lot of cream cheese flavor, I would suggest doubling this recipe.


Candied Pecans Recipe:


1 egg white

½ cup packed brown sugar

½ tsp. pure vanilla extract

¼ tsp. cinnamon

3 cups of pecan halves


Line a cookie sheet with wax paper.  Coat the wax paper with butter or nonstick cooking spray.  Preheat the oven to 250 degrees.

While waiting for the oven to warm, beat the egg white in a stainless steel bowl until the peaks are stiff.  Then stir in the brown sugar, vanilla, and cinnamon until just blended.  Fold in the pecans until they are just coated.

Pour this mixture onto the lined cookie sheet.  Bake at 250 degrees for 45 minutes.  Toss the pecans every 15 minutes.  When they are finished, let them cool completely before adding to the trifle.


How to assemble the trifle:

Using a trifle dish or tall glass bowl, cover the bottom of the dish with 2 layers of bite size cubes of the pumpkin pound cake.  Next, pour in 1/2 of the whipped cream cheese mixture and spread to cover the pound cake.  Then, layer in 1/2 of the candied pecans.  Repeat those steps one more time.  you may not use all of the cake.  Keep refrigerated.


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