I’ve never morphed one dessert into a totally new dish before. But there’s always a first time for everything.
On Thanksgiving Day, we made two desserts. One was a homemade berry pie and the other was this Pumpkin Cake with Caramel Cider Sauce.
By Saturday afternoon, we still had about half the pumpkin cake leftover and half of the caramel sauce so Nick’s dad and I started brainstorming – what could we do with the rest of the cake and sauce to make sure we didn’t waste it?
I’ve had trifles before, but I’ve never tried making my own. And while we didn’t have the actual “trifle” dish, I think it came out perfect.
This is a great way to use up extra cake or sweet breads and it’s versatile enough to stand up to just about any flavor combination you could put together.
Pumpkin, White Chocolate, and Caramel Toffee Trifle
- 4 cups cubed pumpkin / spice cake or bread
- 2 cups milk
- 1 package White Chocolate Jello instant pudding
- 1/2 cup Heath toffee pieces
- 1/2 cup caramel sauce (we used the leftover caramel cider sauce, but regular caramel – store bought or homemade – would also be delicious)
- 1.5 cups heavy cream
- In bowl, whisk pudding mix into 2 cups milk and set aside to thicken up.
- Take caramel sauce (cooled, if you make your own) and stir in heavy cream.
- Beat cream and caramel mixture until stiff peaks form. Set aside.
- In trifle dish or other large dish, layer half of the cubed cake/bread.
- Spread on half of the pudding, sprinkle half of the toffee pieces and top with half of the whipped caramel cream.
- Take the rest of the ingredients and do one more layer – cake/bread, pudding, and whipped cream – and top with the remaining toffee.
- Keep in refrigerator until ready to serve.
A fair warning?
This won’t last long.
And if you’re the one putting this together, make sure you taste the whipped cream on its own. It’s pretty incredible.