Cranberry Trifle With Pumpkin Chiffon Cake Recipes

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PUMPKIN TRIFLE



Pumpkin Trifle image

One of the nice things about this trifle is the way it uses up leftover cakes that never seem to get eaten! It's convenient, too-it tastes like a traditional pumpkin pie, even though you don't have to make a crust or bake it. My husband's a construction worker and ex-farm boy. When we were first married, it was trial and error to cook like his mother. Now, after 17 years, he says that I've passed the test! We have four children, 13 to 8. So there's another reason I like this trifles-it lasts through two meals at least!

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 15 servings.

Number Of Ingredients 10

2 to 3 cups leftover crumbled unfrosted spice cake, muffins or gingerbread
2-1/2 cups cold milk
1 can (15 ounces) solid-pack pumpkin
4 packages (3.4 ounces each) instant butterscotch pudding mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 cups heavy whipping cream
Maraschino cherries, optional

Steps:

  • Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle first portion into a trifle bowl or 3-qt. serving bowl. , In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half the pumpkin mixture into the serving bowl. Sprinkle with a second portion of crumbs. In a small bowl, beat cream until stiff peaks form; spoon half into bowl. , Sprinkle with the third portion of crumbs. Top with the remaining pumpkin mixture, then fourth portion of crumbs and remaining whipped cream. Sprinkle the reserved 1/4 cup crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving.

Nutrition Facts : Calories 186 calories, Fat 14g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 163mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY TRIFLE



Cranberry Trifle image

With layers of sweetened cranberries, buttery pound cake, and fluffy whipped cream, this trifle is a truly easy dessert -- merry and dazzling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 35m

Number Of Ingredients 9

2 bags (12 ounces each) cranberries, fresh or frozen
2 1/4 cups granulated sugar
2 tablespoons finely grated peeled fresh ginger
1 bar (8 ounces) cream cheese, room temperature
1/4 cup packed light-brown sugar
1/2 teaspoon pure vanilla extract
2 cups heavy cream
2 homemade or store-bought all-butter pound cakes (12 ounces each), cut into 3/4-inch-thick slices
Candied Orange Zest, for garnish (optional)

Steps:

  • In a medium saucepan, combine cranberries, 2 cups granulated sugar, ginger, and 2 cups water. Bring to a simmer over medium; cook until cranberries begin to burst, 8 to 10 minutes. Let compote cool completely.
  • Make cream filling: Using an electric mixer, beat cream cheese, brown sugar, remaining 1/4 cup granulated sugar, and vanilla on high until well combined. With mixer on medium, gradually add heavy cream; continue beating until soft peaks form.
  • Arrange 1/3 of cake in a 3-quart serving dish. Spoon 1/3 of compote over cake; spread to sides of dish. Dollop 1/3 of cream filling over compote; spread to sides of dish. Repeat twice, ending with cream filling. Cover; refrigerate at least 2 hours (or up to 1 day). Garnish with Candied Orange Zest, if desired.

Nutrition Facts : Calories 557 g, Fat 33 g, Fiber 3 g, Protein 6 g

CRANBERRY TRIFLE WITH PUMPKIN CHIFFON CAKE



Cranberry Trifle With Pumpkin Chiffon Cake image

Provided by Molly O'Neill

Categories     dessert

Time 1h30m

Yield Ten to 12 servings

Number Of Ingredients 23

1 cup, plus 2 tablespoons, sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup unsweetened, canned pumpkin puree
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 eggs, separated, plus 1 egg white
1 whole egg
1 1/3 cups superfine sugar (can be made by pulsing granulated sugar in a food processor until fine)
1/4 cup vegetable oil
Pinch cream of tartar
1/4 cup brandy
1 12-ounce bag fresh or frozen cranberries
1 1/2 cups sugar
3 tablespoons Grand Marnier
1 tablespoon grated lemon zest
8 egg yolks
1/4 teaspoon salt
1 1/2 cups milk
1/4 cup cold water
1 tablespoon powdered gelatin
3 cups heavy cream

Steps:

  • To make the cake, preheat the oven to 350 degrees. Butter a 15-by-10-inch jellyroll pan and set aside. Sift together the flour, baking powder and salt. Stir together the pumpkin puree, cinnamon, ginger and nutmeg. Using an electric mixer, beat the two egg yolks and the whole egg on high speed for 4 minutes. Add 1 cup of the sugar and beat 3 minutes longer. Quickly pour in the oil.
  • With the mixer on medium speed, add the dry ingredients alternately with the pumpkin mixture. Beat the 3 egg whites with a mixer on medium speed until frothy. Add the cream of tartar, increase the speed to high and slowly add the remaining 1/3 cup of sugar. Beat until stiff peaks form. Stir 1/3 of the egg whites into the pumpkin mixture and fold in the remaining whites. Spread the batter into the prepared pan and bake until the cake is springy to the touch, about 20 minutes. Set aside to cool.
  • To make the mousse, combine the cranberries, 1 cup of sugar and the Grand Marnier in a heavy-bottomed saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer until cranberries pop, about 5 minutes. Pour into a bowl, stir in the lemon zest and refrigerate until cold.
  • In a medium-size saucepan, combine the egg yolks, remaining 1/2 cup of sugar and the salt. Whisk until the yolks are very thick. In another saucepan, scald the milk. Whisking rapidly, pour the milk into the yolk mixture. Set the pan over low heat and cook, stirring constantly, until the mixture is thick enough to coat a spoon -- do not let mixture simmer. Set aside.
  • Place the water in a small saucepan and sprinkle with the gelatin. Let stand for 1 minute. Place over low heat until completely dissolved. Stir the gelatin into the custard. Transfer the mixture to a large bowl and stir in the cranberry mixture. Chill for 30 minutes. Whip the cream until soft peaks form. Reserve 1/2 cup and fold the remaining whipped cream into the mousse.
  • Turn the pumpkin cake out of the pan and cut into 2-inch squares. Brush with the brandy. Place half of the cake squares in the bottom of a 3-quart glass bowl. Spoon half of the mousse over the cake. Repeat the layers. Spoon or pipe out the reserved whipped cream in a decorative pattern around the edge of the bowl. Cover with plastic wrap and chill for 4 hours or overnight.

Nutrition Facts : @context http, Calories 535, UnsaturatedFat 14 grams, Carbohydrate 56 grams, Fat 31 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 16 grams, Sodium 205 milligrams, Sugar 52 grams, TransFat 0 grams

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