This delicious Pumpkin Ginger Trifle combines the flavors of fall with creamy pudding and fluffy cake for a decadent dessert!

Jump to Recipe Print Recipe

♥ If you love this post, please consider sharing it & leaving a comment below! ♥

A few years ago, my oldest daughter and I came up with a delicious Pumpkin Ginger Trifle recipe for Thanksgiving. The original post was also about Advil Menstrual Pain Relief so I decided to re-post just the recipe for those who aren’t in need of pain relief, just dessert!

(this post was originally posted 10/31/18 and updated Aug 2024.)

If you’re looking for a super quick, easy dessert for Thanksgiving, or even just for this fall, I hope you’ll give our Pumpkin Ginger Trifle a try!

Jump to Recipe

This trifle is super easy to make and it only uses a few ingredients including spice cake or gingerbread mix (eggs, oil and water to bake that), instant pudding (we used vanilla and pumpkin spice pudding), whipped topping and ginger snaps. (Full recipe below)

Pumpkin Ginger Trifle - Advil® Menstrual Pain at Walmart

Bake your cake and cut it into cubes
Crush up your cookies
Make the pudding (two 3 oz boxes pumpkin spice and one 5 oz box vanilla) and let chill 5 minutes
Fold whipped topping into vanilla pudding
Alternate layers with the cake, pudding and crushed cookies.
Top with whipped topping and sprinkle crushed ginger cookies on top

Easy!

*NOTE*: If you can’t find the pumpkin spice pudding, mix one 5 oz box of vanilla pudding with one 15 oz can of pumpkin pie filling and 3 cups of cold milk and let chill 5 minutes or until set.

*SIDE-NOTE: If you’re in the mood for chocolate here’s some substitutions: use chocolate cake, chocolate pudding mixed with whipped topping and chocolate sandwich cookies instead. Layer cubed cake, then pudding/whipped topping mix, then crushed cookies, etc. until bowl is full.

Pumpkin Ginger Trifle Recipe

Gingerbread Trifle Recipe:

Pumpkin Ginger Trifle

This delicious Pumpkin Ginger Trifle combines the flavors of fall with creamy pudding and fluffy cake for a decadent dessert!

Author: Crystal Martin

Pin Print Save To Grow Add to Collection

Prep Time: 20

Add to Shopping List

Ingredients

2 – 3 oz boxes instant pumpkin spice pudding
1 – 5 oz box instant vanilla pudding
Spice Cake or Gingerbread Cake Mix (eggs, water, oil)
12 oz – Whipped topping
20 ginger cookies (Ginger snaps)

Instructions

Bake cake according to package directions.
Once cooled, cut cake into 1 inch cubes – set aside
Make pudding according to package directions and let chill 5 minutes or until set
For vanilla pudding, fold in 6 oz whipped topping and set aside
Crush ginger cookies

Assembling Your Trifle

In large trifle bowl, layer ingredients in the following order:

Layer 1/3 of cake cubes in bottom
Top with half of pumpkin spice pudding
Sprinkle 1/3 cookie crumbs over top
Layer 1/3 of cake cubes over cookie crumbs
Top with vanilla pudding/whipped topping mixture
Sprinkle another 1/3 cookie crumbs over top
Layer with last 1/3 cake cubes
Top with remaining pumpkin spice pudding
Top pudding with remainder of whipped topping
Sprinkle top with last 1/3 cookie crumbs
Garnish with whole ginger cookies
Serve immediately

Notes

This dessert is not good left over. It becomes soggy and should be eaten immediately.

For a chocolate trifle, substitute with chocolate cake, chocolate and vanilla pudding (or butterscotch) and chocolate sandwich cookies. Assembly is the same.

Nutrition Note:These nutrition facts were calculated automatically by our recipe card and do not include sugar alcohols or net carbs. I cannot guarantee the accuracy of these nutrition facts but I believe the macros are actually lower than shown here.

Nutrition

Serving: 1grams

Did you make this recipe?Please leave a comment below letting us know you made this recipe. Then tag @cinnamonhollow on Instagram and hashtag it #cinnamonhollowrecipes