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CARAMEL PUMPKIN TRIFLES: Indulge in this heavenly dessert!

CARAMEL PUMPKIN TRIFLES
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Indulge in this heavenly dessert of soft pumpkin cake layered with rich caramel and fluffy whipped cream.

Ingredients

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  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 1 cup neutral oil
  • 4 large eggs
  • 1 (15 oz) can pumpkin puree
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ½ tsp salt
  • 2 cups heavy cream
  • ⅓ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup sugar (for caramel)
  • ¼ cup water
  • ½ cup warm heavy cream
  • 4 tbsp butter
  • Pinch of salt
  • Crushed gingersnap cookies (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13” pan. Mix brown sugar, granulated sugar, oil, eggs, and pumpkin until smooth. Whisk dry ingredients separately, then fold into the wet mixture. Bake 30–35 minutes. Cool completely and cut into cubes.
  2. Whip heavy cream with powdered sugar and vanilla until soft peaks form. Chill.
  3. In a saucepan, heat sugar and water until deep amber. Carefully whisk in warm cream, then butter and salt. Let cool.
  4. Assemble in jars or glasses: pumpkin cake cubes → caramel → whipped cream. Repeat layers. Top with extra cream, caramel, and crushed gingersnaps.

Notes

  • Chill before serving for clean layers
  • Add extra caramel drizzle for a richer look
  • Serve in small jars, parfait cups, or glasses
  • Make caramel ahead — improves flavor
  • Don’t overbake the cake; keep it soft and moist
  • Add a pinch of sea salt on top for a salted-caramel finish

Nutrition

Find it online: https://www.homeydishes.com/caramel-pumpkin-trifles-recipe/