If you are going to attend or give a Christmas party, I hope you try this out!
|Gluten Free Gingerbread Pumpkin Triffle|
Recipe by: Goodies Gone Gluten Free
click here for Printable Recipe
2 boxes of Betty Crocker Gluten free Yellow Cake Mix
1 Tbsp. ground ginger
1 tsp. ground cinnamon plus 1/3 tsp. for pudding
1/4 tsp. each ground cloves and ground nutmeg
1/4 tsp. baking soda
12 Tbsp. butter, at room temperature
1/3 cup molasses
1 Tbsp. vinegar
6 large eggs
1 1/3 cups buttermilk
1 (5.1 ounce) package cook and serve vanilla pudding mix (make sure it is gluten free)
1 (30 ounce) can pumpkin pie filling
1/2 cup packed brown sugar
16 oz. (1 pint) whipping cream
1/3 cup sugar
2-3 Heath Toffee bars, broken in bits
Preheat the oven to 350 degrees F. Grease and flour a 9x13 pan. Whisk together the cake mix, spices, and baking soda. In a separate bowl beat the butter with half the cake mix/spices. Beat in the molasses, vinegar, and one of the eggs. Add the remaining eggs one at a time, beating well after each addition. Add the buttermilk alternately with the remaining dry mix, one third of each at a time. Beat until smooth, scraping the bowl after each addition.
Pour the batter into the prepared pan. Bake the gingerbread for 45-50 minutes, until it's brown and firm on top and a toothpick comes out with moist crumbs. It will be very high and full. Remove the cake from the oven, and cool it on a rack.
Meanwhile, while cake is cooking, prepare the pudding and set to cool. Stir the pumpkin pie filling, sugar and cinnamon into the pudding. Whip the whipping cream on high speed with electric mixer or stand mixer. When a soft peak starts to form, pour in the 1/3 cup sugar until a hard peak forms.
Crumble a layer of gingerbread cake on bottom of triffle dish or punch bowl, pour 1/3 of the pudding mixture over the gingerbread, then top with a layer of whipped cream, and then a tablespoon or so of toffee. Repeat layers until bowl is full, ending with whipped cream and sprinkle top with toffee bits.
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