Layers of spice cake from scratch, homemade maple pudding, and whipped cream with toffee make this a crowd favorite.
Alison: That Which Nourishes
Serves: 10 servings
Grocery List
Pumpkin Spice Cake:
½ c. butter
1¼ c. sugar
2 eggs
1 c. pumpkin
1 tsp. vanilla
2 c. unbleached flour
¼ tsp. baking powder
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
¼ tsp. cloves
½ c. buttermilk
Maple Pudding:
3 c. milk
2 tsp. maple extract
½ tsp. vanilla bean paste (or extract)
¾ c. sugar
4 T. cornstarch
pinch of salt
6 egg yolks
2 T. butter
1 pt. (2 cups) heavy whipping cream
2 toffee candy bars
Here's how...
To make the spice cake, preheat the oven to 350 degrees.
Beat the butter and sugar for 2-3 minutes until light and fluffy.
Add the eggs one at a time beating well after each addition and scraping the sides of the bowl occasionally.
Add in the pumpkin and vanilla and mix well.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cloves.
Add the dry ingredients to the wet ingredients alternately with ½ c. buttermilk. Mix well.
Pour the batter into two 8 inch cake pans that have been buttered and sprinkled with cinnamon sugar.
Bake for 25-30 minutes or until cakes tests done with a toothpick.
Cool completely and cut into cubes.
In a large bowl, whip 2 boxes of instant cheesecake pudding into 2 c. of cold milk for 2 minutes. Let it stand until thickened.
Whip 2 c. of heavy cream until it has soft peaks and sweeten it with 4 T. of powdered sugar during the last 30 seconds.
Fold the whipped cream into the pudding.
In a very large clear bowl (or trifle bowl) layer one third of the cake cubes, one third of the pudding, and sprinkle the whole thing with toffee pieces.
Repeat the layers two times.
Dust the top with cinnamon and additional toffee sprinkles.
Refrigerate until serving time -- overnight if possible.
May also be assembled into individual mason jars.
Recipe by That Which Nourishes at https://thatwhichnourishes.com/pumpkin-spice-trifle-with-maple-cream/