What to do with leftover cake? Hubby has a cake order and we ended up with a bowl full of cake scraps, after he finished shaping his creation. Normally we nibble on it for a few days and I end up throwing it out. This time, I decided to turn it into individual trifles for everyone. I had a jar of pumpkin butter, which my mother in law has bought me, so I decided I wanted to incorporate it in somehow. I also had some cream cheese in the fridge that was getting quite close to the best before date, which prompted me to make some sort of no bake cheesecake type mousse filling, for the trifle.
I never really make trifle, even though I love it. I mean what's not to love? Cake, some sort of filling, whipped cream and anything else delicious you can think of. I'm sure if I had a trifle bowl, I'd be tempted to make trifles more often (Santa if you're reading this, that was a hint, LOL). This trifle is awesome! Tender vanilla cake is drizzled with caramel sauce and nestled between a slightly tangy but sweet pumpkin butter mousse. Topped with whipped cream, some pumpkin seeds and one last drizzle of caramel, you have a beautiful dessert. Though Thanksgiving was last month, for us here in Canada, I think this would be a lovely end, to a Thanksgiving meal.
Pumpkin Butter & Caramel Trifle
Vanilla Cake Mix
ingredients to make the cake mix
1 brick of light cream cheese, softened
1 C pumpkin butter
1/4 C powdered sugar
2 C whipping cream
3 Tbs powdered sugar
raw pumpkin seeds
Prepare cake mix and bake according to package directions. Cool completely and cut into cubes, or break up into pieces.
While cake cools, beat cream cheese with 1/4C powdered sugar; until light and fluffy. Add in pumpkin butter and beat for an additional 3 minutes, scraping down sides, to ensure there are no lumps.
In a separate clean bowl, beat the cream to soft peaks. Slowly add in 3 Tbs of powdered sugar and continue beating until cream reaches hard peaks. Fold half of the whipped cream into the cream cheese mixture.
Place several pieces of cake in the bottom of a trifle bowl, or pint size mason jars (for individual servings). Drizzle with caramel sauce ( several Tbs for a large trifle and 1 Tbs for individual). Spoon a portion of pumpkin butter mousse, over the caramel drizzled cake; to cover completely. Repeat layers starting with cake and ending with remaining whipped cream.
Drizzle with additional caramel sauce and sprinkle with pumpkin seeds. Refrigerate until ready to serve.
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