Pumpkin Chocolate Trifle
A beautiful centerpiece for a dessert buffet, this seasonal trifle is made using our pumpkin Bundt cake mix, chocolate sauce and whipped cream flavored with pecan pumpkin butter. Here, we bake the cake in 9-inch (23-cm) cake rounds, but you can also bake the cake in a Bundt pan and then cut into cubes before layering the trifle. You will need 2 boxes of cake mix for this recipe.
- 2 packets pumpkin spice Bundt cake mix (included with mix)
- 8 eggs
- 24 Tbs. (3 sticks) (12 oz./375 g) unsalted butter, melted and
- 2 packets pumpkin puree (included with mix)
- 1 cup (8 fl. oz./250 ml) milk
- 4 cups (32 fl. oz./1 l) heavy cream
- 1/2 cup (4 oz./120 g) pecan pumpkin butter
- 1/2 cup (2 oz./60 g) confectioners’ sugar
- 1 1/4 cups (10 fl. oz./310 ml) chocolate sauce
Have all the ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 350°F (180°C). Butter and flour two 9-inch (23-cm) round cake pans.
Put 1/2 cup (95g) of the cake mix in the bowl of an electric mixer fitted with the flat beater. Add 4 of the eggs and beat on low speed until just combined, about 1 minute. Add 12 Tbs. of the melted butter, increase the speed to medium-high and beat for 3 minutes. Add the remaining cake mix from 1 packet, the pumpkin puree from 1 packet and 1/2 cup (4 fl. oz./125 ml) of the milk. Reduce the speed to low and beat until just combined, about 1 minute.
Divide the batter between the prepared pans and, using a rubber spatula, spread evenly. Bake until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes. Transfer the pans to a wire rack and let the cakes cool in the pan for 10 minutes. Invert the pans onto the rack and lift off the pans. Let the cakes cool completely. Wash and dry the pans and repeat to bake the remaining batter.
In the bowl of an electric mixer fitted with the whisk attachment, beat the cream on medium speed for 30 seconds. Stop the mixer and add the pumpkin butter and confectioners’ sugar. Continue beating on medium speed until soft peaks form, 30 seconds to 1 minute.
To assemble the trifle, trim 3 cake rounds as needed to fit in a trifle bowl. Reserve the remaining cake round for another use. Place 1 cake round on the bottom of the bowl. Top with half of the chocolate sauce, spreading it to the edges of the cake. Spread one-third of the whipped cream evenly on top. Repeat the layering, then top with the third cake round and spoon the remaining whipped cream on top. Serves 16.