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Ultra-Easy, Make-Ahead Gingerbread Trifle with Cream Cheese Layers

A stunning, layered gingerbread trifle featuring dark cake cubes and thick white cream, topped with crumbled gingerbread pieces.
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Create a stunning, show-stopping holiday dessert without the stress. This easy Gingerbread Trifle layers spiced cake, rich cream cheese filling, and sweet caramel, making it the perfect make-ahead Christmas party centerpiece.

Ingredients

Scale
  • 1 (14.25 ounce) package gingerbread cake mix (plus ingredients listed on box, usually eggs, oil, water)
  • 1 cup water (for cake mix)
  • 1/2 cup vegetable oil (for cake mix)
  • 2 large eggs (for cake mix)
  • 1 cup caramel sauce, divided
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 cup crushed gingersnap cookies or gingerbread cookies

Instructions

  1. Prepare the gingerbread cake according to package directions, using the specified water, oil, and eggs. Bake in a 9×13 inch pan. Let the cake cool completely.
  2. Once cool, break the gingerbread cake into rough, bite-sized pieces. You need about 6 cups of cake pieces.
  3. Prepare the cream cheese layer: In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
  4. Prepare the whipped cream: In a separate, chilled bowl, beat the heavy whipping cream and granulated sugar until stiff peaks form. Gently fold in the cinnamon and ginger.
  5. Assemble the trifle: In a large, clear trifle bowl, begin layering the ingredients. Start with one-third of the gingerbread cake pieces on the bottom.
  6. Drizzle half of the caramel sauce over the cake layer.
  7. Spread half of the cream cheese mixture evenly over the caramel.
  8. Top the cream cheese layer with half of the spiced whipped cream.
  9. Repeat the layers: Add the second third of the gingerbread pieces, the remaining caramel sauce, the remaining cream cheese mixture, and the remaining whipped cream.
  10. Sprinkle the crushed gingersnap cookies over the top layer for texture.
  11. Cover the trifle bowl loosely and refrigerate for at least 4 hours, or preferably overnight. This allows the cake to soften and the flavors to meld.
  12. Serve cold directly from the trifle bowl.

Notes

  • This is a fantastic make-ahead Christmas sweets recipe; chilling overnight improves the texture significantly.
  • For a variation, substitute the cream cheese layer with a simple vanilla pudding or use eggnog in place of some of the heavy cream for an Eggnog Gingerbread Trifle.
  • If you prefer a no-bake trifle, use store-bought pound cake or pre-made gingerbread cookies instead of baking the cake mix.

Nutrition

Find it online: https://eatableempress.com/gingerbread-trifle-easy-make-ahead-recipe/