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Easy Gingerbread Trifle Recipe for Holiday Gatherings

Close-up of a layered gingerbread trifle featuring dark cake cubes, white cream, and dripping caramel sauce.
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Make this stunning Gingerbread Trifle for your next Christmas potluck or family dinner. It layers spiced gingerbread cake with creamy filling for a simple, make-ahead holiday dessert.

Ingredients

Scale
  • 1 box (about 14.3 oz) gingerbread cake mix, plus ingredients listed on box (eggs, oil, water)
  • 1 cup water (for soaking syrup)
  • 1/4 cup dark rum or bourbon (optional, for soaking syrup)
  • 1 teaspoon ground cinnamon (for soaking syrup)
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 cups cold milk
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 container (8 oz) frozen whipped topping, thawed
  • 1 cup caramel sauce, for drizzling
  • 1 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon ground ginger
  • Gingerbread cookies, crushed, for topping

Instructions

  1. Prepare the gingerbread cake according to the package directions. Bake in a 9×13 inch pan. Let the cake cool completely.
  2. While the cake cools, prepare the soaking syrup. In a small bowl, whisk together 1 cup water, rum or bourbon (if using), and ground cinnamon. Set aside.
  3. Once cooled, cut the gingerbread cake into 1-inch cubes. Place the cubes in the bottom of a large trifle bowl. Drizzle half of the soaking syrup evenly over the cake layer.
  4. Prepare the vanilla pudding according to package directions using 2 cups of cold milk. Let it set for 5 minutes.
  5. In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold the prepared vanilla pudding into the cream cheese mixture until combined.
  6. Gently fold in half of the thawed whipped topping into the cream cheese mixture. Spread this creamy layer over the soaked gingerbread cake.
  7. Drizzle half of the caramel sauce over the cream layer.
  8. In a clean bowl, whip the heavy whipping cream, granulated sugar, and ground ginger until stiff peaks form. Gently spread this whipped cream mixture over the caramel layer.
  9. Top the trifle with the remaining whipped topping, if desired, or proceed to the next layer.
  10. Sprinkle the crushed gingerbread cookies evenly over the top layer. Drizzle with the remaining caramel sauce.
  11. Cover the trifle bowl and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to meld.

Notes

  • For a non-alcoholic version, substitute the rum or bourbon in the soaking syrup with strong brewed coffee or extra water mixed with 1 teaspoon of molasses.
  • You can substitute store-bought gingerbread cookies for the cake layer if you want a quicker, no-bake option. Layer the crushed cookies instead of cake cubes.
  • This dessert is best made ahead of time; chilling overnight deepens the spiced flavor profile.

Nutrition

Find it online: https://daisyrecipe.com/gingerbread-trifle-recipe-easy-holiday-dessert/