Description
Whip up an easy dessert to savor the fall season – pumpkin trifle made with moist cake, honey whipped cream, and hazelnuts.
Ingredients
Scale
- 2/3 of one 9×13” Pumpkin Cake
- 20 ounces heavy whipping cream
- 1 cup toasted and chopped hazelnuts, divided
- 2 Tbsp honey, plus more for drizzling
- Cinnamon, for sprinkling
Instructions
- Cut cooled pumpkin cake into cubes; set aside.
- In a large bowl, whip the cream with an electric hand mixer on medium-high speed until light and fluffy. Add the honey and continue to whip until combined.
- In a large glass bowl, create your layers. Start with cake chunks, then whipped cream, a drizzle of honey, a sprinkle of cinnamon, and 1/4 of the hazelnuts. Repeat layers until you reach the top. Serve immediately, or refrigerate before serving.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Fall
Keywords: pumpkin spice, pumpkin cake, trifle, autumn, fall