Boozy Pumpkin Cake Trifles

Boozy Pumpkin Cake Trifles

Rating 

Jack Daniel's lovers will flip out over these Boozy Pumpkin Cake Trifles.
Ingredients
  • FOR CAKE:
  • Cooking spray
  • 1 (15.25-oz.) box yellow cake mix
  • ¼ c. canned pumpkin puree
  • 3 large eggs
  • ½ c. vegetable oil
  • 2 tsp. pumpkin pie spice
  • FOR WHIPPED CREAM CHEESE FROSTING:
  • 1 (8-oz.) block cream cheese, softened
  • ½ c. (1 stick) butter, softened
  • 2 c. powdered sugar
  • 3 c. heavy cream, cold
  • 3 tbsp. Whiskey
  • 1 tsp. pure vanilla extract
  • Pinch of kosher salt
  • FOR TRIFLE:
  • 1 c. caramel sauce, for drizzling
  • 8 whiskey nips, for serving
Instructions
  1. Make cake: Preheat oven to 350°. Grease a 9"-x-13" baking pan with cooking spray and line with parchment paper.
  2. In a large bowl, whisk together cake mix, eggs, pumpkin puree, water, oil, and pumpkin spice until well combined. Pour batter into prepared pan.
  3. Bake until a toothpick inserted into the middle comes out clean, 25 minutes. Let cool completely, then cut cake into 1" cubes.
  4. Meanwhile, make frosting: In a large mixing bowl using a hand mixer, beat cream cheese, butter, and sugar until light and fluffy. Add in cream, whiskey, vanilla, and salt and beat until medium-stiff peaks form.
  5. Place a layer of cake cubes in the bottom of 8 serving glasses, top with dollops of frosting, and drizzle with caramel. Repeat layering until glasses are full.
  6. Serve with a whiskey nip toppled upside-down in each glass.

 

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