Honey Gingerbread Trifle

This holiday dessert is a feast for the senses. BeeMaid Honey-sweetened gingerbread cake layers are soft, spiced just right, and paired with a creamy, aromatic pudding that brings warmth to every bite. Each layer is carefully built to create a trifle that’s as visually stunning as it is delicious. Topped with a light and fluffy whipped topping, this trifle is festive, indulgent, and perfect for holiday gatherings. Whether you’re serving it at a family dinner or bringing it to a seasonal celebration, it’s a dessert that makes a statement every time!

Nut Free

Vegetarian

Ingredients

Gingerbread Layer Cake

1 Cup

BeeMaid Honey

1 Cup

Sour Cream

2 1/2 Cups

All Purpose Flour

Egg (room temp)

1/4 Cup

Vegetable Oil

1 Tsp

Baking Soda

1 Tsp

Baking Powder

1 Tsp

Cinnamon

2 Tsp

Ground Ginger

1/2 Tsp

Salt

Pudding Layer

2 Cups

Milk

1 Package

Vanilla Instant Pudding Mix

Spiced Mousse Layer

1 Cup

Milk

1 Package

Vanilla Instant Pudding Mix

1/2 Tsp

Pumpkin Spice Extract

1 Cup

Whipped Cream (or Frozen Whipped Topping)

Directions

Preheat oven to 350F.
In a large bowl or cake mixer, beat together the egg, sour cream, BeeMaid Honey, and vegetable oil until smooth. In a separate large bowl, whisk together the dry ingredients (Flour, baking soda, baking powder, salt and spices). Add the dry ingredient mixture into the wet ingredients gradually and beat together until fully mixed.
Transfer the combined cake mixture into a greased and parchment lined 9x9inch pan and bake for 25-30 minutes. Cool on a baking rack for 5-10 minutes after removing from the oven.
While the cake bakes, whisk together the pudding mix and milk in a medium sized bowl until you’ve achieved a creamy consistency. Let set for 5-10 minutes and set aside for assembly.
In a medium sized bowl, whisk together the milk, pumpkin spice extract, and another package of the pudding mix for approximately 2 minutes. Then fold in your whipped cream or whipped topping until you’ve reached a fluffy.
Cut the cake into small 1 inch cubes on a cutting board. In a tall glass serving dish, place a layer of the cubed cake pieces on the bottom, followed by a layer of the vanilla pudding, and spiced mouse. Repeat this step until the serving glass is full. (Note: Do not add the final topping of spiced mousse to the trifle ready to serve as the whipped cream can spread out). Refrigerate for 1-2 hours (or overnight if prepping ahead).
Top with the final layer of spiced mousse and a light dusting of cinnamon on top. Enjoy!