PUMPKIN TRIFLES
Serve up these pumpkin trifles for a no-bake pumpkin dessert this fall. Angel food cake, pumpkin cheesecake, and cinnamon whipped cream.
Provided by Kelsey Apley
Categories Desserts
Time 15m
Number Of Ingredients 11
Steps:
- Start by making your whipped cream. In a stand mixer or bowl whip up your whipping cream, granulated sugar, and cinnamon. Once it forms stiff peaks set aside.
- Now you will work on your cheesecake layer. In a bowl or stand mixer, add your softened cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla. Whip until a thick creamy texture. Fold in 1/3 cup of the whipped cream. Use a spatula and fold it in.
- Now dice your angel food cake into small cubes.
- To assemble your pumpkin trifles grab 8-ounce jars or a large bowl. Add in some angel food cake, top with the no-bake pumpkin cheesecake layer, and then add more angel food cake and repeat.
- When you are done top with cinnamon whipped cream, top with toasted pecans, and drizzle with caramel sauce.
- Store your pumpkin trifles in the fridge until ready to serve.
Nutrition Facts : ServingSize 1 g, Calories 659 kcal, Carbohydrate 64 g, Protein 6 g, Fat 44 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 143 mg, Sodium 351 mg, Fiber 2 g, Sugar 49 g, UnsaturatedFat 22 g
PUMPKIN ANGEL FOOD CAKE
Here's an easy way to jazz up an angel food cake mix using canned pumpkin, nutmeg and other spices. I like to serve pieces with a dollop of whipped topping and a sprinkling of cinnamon. -Pamela Overton of Charleston, Illinois
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 14 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pumpkin, vanilla, cinnamon, nutmeg, cloves and ginger. Prepare cake mix according to package directions. Fold a fourth of the batter into pumpkin mixture; gently fold in the remaining batter. Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets., Bake on the lowest oven rack at 350° for 38-44 minutes or until top is golden brown and cake springs back when lightly touched and entire top appears dry. Immediately invert pan; cool completely, about 1 hour. , Run a knife around side and center tube of pan. Remove cake to a serving plate. Garnish each slice with 1 tablespoon whipped topping; sprinkle with cinnamon if desired.
Nutrition Facts : Calories 151 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 264mg sodium, Carbohydrate 33g carbohydrate, Fiber 1g fiber), Protein 3g protein.
ENGLISH TRIFLE WITH ANGEL FOOD CAKE
Although this recipe uses a bit of sherry, the alcohol evaporates overnight. You may simply eliminate it if you don't care for alcohol. Two boxes of custard mix or vanilla pudding mix can be substituted for the pastry cream. However, using the pastry cream makes the dessert quite rich!
Provided by Marc Boyer
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 12h40m
Yield 10
Number Of Ingredients 13
Steps:
- The night before, slice the cake into 1/2 inch slices and sprinkle with sherry. Cover lightly so it won't get stale. Let sit overnight to allow alcohol to evaporate.
- To make the pastry cream: Mix sugar, flour and salt together in the top of double boiler. Slowly add milk to form a smooth mixture. Cook over low-medium heat stirring constantly until the mixture begins to thicken. Slowly pour 1/2 the hot milk mixture into a bowl of the beaten egg yolks, stirring constantly. Then pour all the mixture back into the double boiler and sir until thick. Add butter and vanilla. Chill.
- The next day, spread raspberry jam on top of sherried cake layers (or ladyfingers). Layer the bottom of a bowl with 1/3 the cake and pour 1/3 of the pastry cream over the top. Sprinkle with nuts. Layer cake, cream and nuts until all of the ingredients have been used. Top the uppermost layer with whipped cream and garnish with maraschino cherries and slivered almonds. Refrigerate 1 to 2 hours before serving.
Nutrition Facts : Calories 761.7 calories, Carbohydrate 101.2 g, Cholesterol 284 mg, Fat 33.5 g, Fiber 1.7 g, Protein 14.2 g, SaturatedFat 15.8 g, Sodium 601.7 mg, Sugar 75.7 g
PUMPKIN ANGEL FOOD CAKE
This is a recipe that my mom got from a co-worker. We haven't tried it yet, but we have been told that it is amazing how good it is for being so easy to prepare!
Provided by BeccaB3c
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Mix the ingredients together, and bake as directed.
- When cooled, top cake with Cool Whip.
- Serve, and enjoy!
Nutrition Facts : Calories 228.7, Fat 5, SaturatedFat 4.2, Sodium 213.6, Carbohydrate 43, Fiber 0.3, Sugar 23.7, Protein 4.4
PUMPKIN LAYERED ANGEL CAKE
This eye-catching torte captures the taste of two favorite desserts-angel food cake and pumpkin pie. When you have time, prepare it earlier in the day and refrigerate until serving.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine pumpkin and cream. Add pudding mix and spices; beat on low speed for 2 minutes or until thickened., Place bottom layer of cake on a serving plate; spread with 3/4 cup pudding mixture. Repeat once. Top with remaining cake layer and spread with remaining pudding mixture. Sprinkle with crushed cookies. Refrigerate until serving. Store in the refrigerator.
Nutrition Facts :
PEANUT BUTTER ANGEL TRIFLE
Another recipe adapted from a cookbook set I received in the Cookbook Swap 2008 from Midwest Maven. A little different than the other peanut butter trifles posted here. Again, cook time is actually chilling time.
Provided by Muffin Goddess
Categories Dessert
Time 40m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Whisk thawed whipped topping and peanut butter in a large bowl until thouroughly blended. Stir in mini chips.
- In a trifle bowl, arrange half of the cubed angelfood cake, then top evenly with half of the peanut butter mixture and 1/4 cup of the nuts (if using). Repeat layers one more time.
- Chill for at least 30 minutes, or overnight, before serving.
- Refrigerate leftovers.
Nutrition Facts : Calories 343.1, Fat 15.1, SaturatedFat 7.9, Sodium 369.2, Carbohydrate 48.2, Fiber 1.4, Sugar 29.4, Protein 7.5
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