Pumpkin and Spice Cake Trifle
1 cup plus 3 tablespoons Wheat-free Market Ginger Spice Muffin Makers Mix
¼ cup milk
3 tablespoons unsalted butter, melted
1 tablespoon Virtue Sweetener
Preheat oven to 350 degrees F. Butter the sides and line the bottom of an 8 inch cake pan (round or square) with parchment paper. In a medium bowl, blend the Muffin Maker mix, milk, eggs, butter and sweetener until smooth. Pour into prepared pan and bake for 25-28 minutes or until toothpick inserted in the center comes out clean. Be sure not to under bake.
Remove cake from pan and allow to cool on cooling rack. Once cooled, cut cake into 2X2 inch squares and set aside. While cake is cooling, prepare the Cream Cheese Layer.
Cream Cheese Layer
8 oz. cream cheese, softened
¾ cup heavy whipping cream
2 tablespoons Virtue Sweetener
1 teaspoon vanilla extract
In a medium bowl blend cream cheese until smooth. Next add cream, sweetener and vanilla. Blend with mixer until cream cheese mixture is smooth and has thickened. Transfer to refrigerator until ready to assemble. In the same bowl, prepare the Pumpkin Layer.
2 oz. cream cheese, softened
½ cup heavy whipping cream
1 cup cooked pumpkin
2-1/2 tablespoons Virtue Sweetener
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice
1 teaspoon vanilla
In a medium bowl blend cream cheese until smooth. Next add the cream, pumpkin, sweetener, cinnamon, pumpkin pie spice and vanilla. Blend with mixer until all ingredients are smooth and the mixture has thickened slightly. Refrigerate until ready to assemble.
Assembly: Add half of the spice cake cubes to the bottom of a small trifle bowl. Next spread half of the cream cheese filling over the cake followed by ½ of the pumpkin filling. Repeat. Cover and refrigerate unit ready to serve.
Optional Garnish: Fresh whipped cream and a dash of nutmeg.
Alternative Serving Suggestion: Bake cake in an 8-9 inch round casserole dish or clear pie plate. Instead of removing cake to cool, allow it to cool in the dish and then top with the cream cheese and pumpkin layers.