Ingredients

1 (15.25 oz.) box spice cake mix

1 cup buttermilk

1/2 cup canola oil

3 large eggs

16 oz. cream cheese, at room temperature

1 (15-oz.) can pumpkin puree

1 1/2 cups granulated sugar, divided

2 tsp. pumpkin pie spice

1 Tbsp. vanilla extract, divided

2 1/2 cups crushed gingersnap cookies (8 oz.), plus more for garnish

3 cups heavy whipping cream

Chopped candied ginger, for garnish, optional

Instructions

Step 1: Preheat the oven to 350°F. Prepare the spice cake mix according to package directions, using buttermilk, oil, and eggs. Pour the batter into a greased 9-by-13-inch baking pan and bake as directed.

Step 2: Cool the cake completely on a wire rack, about 1 hour. Once cooled, cut about half the cake into 1-inch cubes, roughly 6 cups, and reserve the rest for another use.

Step 3: In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add pumpkin puree, 1 cup sugar, pumpkin pie spice, and 1 teaspoon vanilla extract. Beat until fully combined, scraping sides as needed.

Step 4: In a separate clean bowl, beat the heavy cream, remaining 1/2 cup sugar, and remaining 2 teaspoons vanilla extract on medium-high speed until stiff peaks form, about 1 1/2 minutes. Gently fold 1 1/2 cups of this whipped cream into the pumpkin mixture.

Step 5: In a large trifle dish, layer half of the cake cubes (3 cups) at the bottom. Spread half of the pumpkin cream cheese mixture over the cake. Sprinkle half of the crushed gingersnap cookies on top, then spread half of the remaining whipped cream over the cookies.

Step 6: Repeat the layering with the remaining cake cubes, pumpkin mixture, crushed cookies, and whipped cream. Garnish with chopped candied ginger and additional gingersnap crumbs if desired.

Step 7: Serve immediately, or cover and chill for up to 1 day before serving to allow flavors to meld and layers to set.

Tips & Variations

Make the cake mix more flavorful by adding a teaspoon of cinnamon or nutmeg to the batter.

Use store-bought whipped cream as a shortcut if short on time.

Top with extra candied ginger just before serving to keep it crunchy and vibrant.

Substitute crushed gingersnaps with crushed gingerbread cookies or shortbread for a different texture.

Storage

Cover the trifle and store it in the refrigerator for up to 1 day. For best texture, add garnishes such as candied ginger and extra gingersnap crumbs just before serving. Leftover cake can be frozen for up to three months if wrapped tightly in plastic and foil; thaw at room temperature before cubing and assembling.

FAQs

Can I make the trifle ahead of time?

Yes, you can assemble the trifle and chill it for up to 1 day before serving. To keep garnishes crunchy, add candied ginger and extra gingersnaps just before serving.

What is the difference between candied ginger and crystallized ginger?

They are essentially the same product; packages may be labeled either way. Both add a spicy sweet bite to desserts and can also be enjoyed on their own or in baked goods like ginger molasses cookies.