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Honey Gingerbread Trifle

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Total Time
Prep: 25 min. + chilling Bake: 25 min. + cooling

By Taste Of Home Editorial Team

Recipe by Tami Kuehl, Loup City, Nebraska

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

My husband's grandma made the most amazing honey gingerbread. It's wonderful all on its own, but when you add it to a trifle, your guests are sure to ask for the recipe. —Tami Kuehl, Loup City, Nebraska


Test Kitchen tips
  • This gingerbread has a slightly coarser crumb than most and stands up well to the moist pudding layers. The longer it sits, the more tender the cake will become.
  • If you have an orange, zest some of it into the pumpkin mousse for a refreshing twist.
    • Test Kitchen Approved

    Honey Gingerbread Trifle

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    Yield: 12 servings
    Prep: 25 min
    Cook: 25 min
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    Ingredients

    • 1 cup sour cream
    • 1 cup honey
    • 1 large egg, room temperature
    • 1/4 cup canola oil
    • 2-1/2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 2 teaspoons ground ginger
    • 1/2 teaspoon ground cinnamon
    • pudding layer:
      • 2 cups 2% milk
      • 1 package (3.3 ounces) instant white chocolate pudding mix
    • pumpkin mousse layer:
      • 1 cup 2% milk
      • 1 package (3.4 ounces) instant pumpkin spice pudding mix
      • 1 carton (8 ounces) frozen whipped topping, thawed
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a bowl, beat sour cream, honey, egg and oil until well blended. In another bowl, whisk together the next 6 ingredients; gradually beat into sour cream mixture. Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan for 5 minutes. Remove to a wire rack to cool completely.
    2. Meanwhile, for the pudding layer, whisk milk and white chocolate pudding mix for 2 minutes. Let stand until soft-set, about 5 minutes. Refrigerate. For the mousse layer, whisk milk and pumpkin spice pudding mix in another bowl for 2 minutes. Fold in whipped topping. Refrigerate.
    3. To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, layer a third of the cake cubes, white chocolate pudding and pumpkin mousse. Repeat layers twice. Refrigerate, covered, 4 hours or overnight.

    Nutrition Facts

    1 cup: 413 calories, 14g fat (7g saturated fat), 25mg cholesterol, 514mg sodium, 64g carbohydrate (44g sugars, 1g fiber), 6g protein.
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