Eggnog Gingerbread Trifle

This Eggnog Gingerbread Trifle has layers of gingerbread, eggnog pudding and whipped cream. So good! This is the perfect Christmas dessert!

EGGNOG GINGERBREAD TRIFLE

I knew this dessert could go one of two ways. The idea of eggnog and gingerbread together to me sounded amazing but often things that sound good in my head don’t always taste as good in reality.

It could either be a waste of ingredients or a brilliant recipe. It was the latter. Gingerbread cake layered with creamy eggnog and vanilla pudding and fresh whipped cream. Festive, Unique, and Yummy.

I’m not going to lie, the eggnog flavor is very distinct. BUT I like eggnog, so I loved it. ‘Tis the season…

CAKE MIX VS FROM SCRATCH

This recipe has instructions for doctoring a cake mix. If you are able to find a gingerbread cake mix you can use that but they can sometimes be hard to find.

OTHER CHRISTMAS RECIPES:

5 from 2 votes

Yield: 16 servings

This Eggnog Gingerbread Trifle has layers of gingerbread, eggnog pudding and whipped cream. So good!

Gingerbread Cake:

1
(15.25 ounce) package
spice cake mix
(see note)
1
cup
flour
1
cup
sugar
1 1/2
teaspoons
ground ginger
1
teaspoon
ground cinnamon
1/4
teaspoon
ground nutmeg
1/2
teaspoon
salt
1
cup
sour cream
3
large
eggs
1/2
cup
water
1/2
cup
molasses

Eggnog Filling:

3
cups
eggnog
1
(5.1 ounce package)
instant vanilla pudding mix
3
cups
heavy cream
1/2
cup
white sugar
2
teaspoons
vanilla extract
1/2
cup
fresh raspberries
(or any red fruit)
gingersnap or biscoff cookie crumbs
(optional)

Preheat oven to 350 degrees F and grease a 9×13 baking dish.
In a large bowl, whisk together the spice cake mix, flour, sugar, ginger, cinnamon, nutmeg, and salt. Add the sour cream, eggs, water, and molasses. Beat on medium speed for one minute. Bake for 30-40 minutes or until middle is set and toothpick comes out clean. Cool completely.
Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.
In a large bowl, add the cream, sugar, and vanilla and whip until stiff peaks are just about to form. Fold 1 cup of the whipped cream into the eggnog pudding.
Crumble 1/2 of the gingerbread into the bottom of a trifle bowl, large glass bowl, or a 9×13 dish. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight.
Sprinkle the top with the raspberries and cookie crumbs before serving. Makes around 10 cups of dessert so make sure your trifle bowl can hold that much.