I can definitely sense a theme going on with my baking for fall: pumpkin. Pumpkin cake, pumpkin, seeds, pumpkin candles, pumpkin pie and just plain old pumpkins! Really the only time of the year anyone eats pumpkin. I think it is for a reason, because you get stuffed. Pumpkin is very filling. Which brings me to my next dessert, Pumpkin gingerbread tower. I recently bought a glass trifle bowl and was looking for different recipes to try it out on. I found this one browsing and knew it fit perfect for the season and my taste buds!
Prepared gingerbread cake from a store bought box
All I had to do was add water in the glass dish and mix. Talk about a time saver!
Gingerbread has got to be one of the best smelling scents there is
Whip the cream cheese until soft
Add pumpkin and mix well
Then add the brown sugar, cinnamon, and vanilla. Mix well.
The mixture will now be a bit darker
I then cut the cake into thirds
Layer 1/3 of the cake into the trifle bowl
Next is 1/3 of the pumpkin mixture
Then 1/3 of the whipped topping. Keep layering until you reach the top of the bowl
I already had chopped peanuts in the house and decided to use those as my topping
The trifle bowl with the stacked layers
What You Need:
- 1 gingerbread cake, prepared (I used a store bought box)
- 2 packages cream cheese, softened
- 2 15 oz. cans pumpkin
- 2/3 cup packed light brown sugar
- 2 tablespoons ground cinnamon
- 2 teaspoons vanilla
- 1 16 oz. whipped topping {or make your own real whipped cream!}
- Walnuts, peacons or chopped no salted peanuts
- Make the gingerbread cake.
- Let it cool completely.
- Set aside.
- Whip cream cheese until smooth.
- Add pumpkin and mix well.
- Add brown sugar, cinnamon and vanilla. Beat well.
- In a trifle bowl, layer 1/3 of the cake, 1/3 of the pumpkin filling and 1/3 of the whipped topping.
- Repeat two more times.
- Add nuts on top for garnish.
