Blogger Laura Harris shares her own, original recipe for Pumpkin Caramel Pecan Trifle!
Pumpkin Spice Cake (adapted from taste of home)
1 pkg spice cake mix
1 pkg instant vanilla pudding mix (added dry…makes a very moist cake)
1 1/4 cup canned pumpkin
1/2 cup water
1/2 cup vegetable oil
1 teaspoon ground cinnamon
rounded 1/2 teaspoon ground ginger
Combine ingredients in a stand mixer and blend until lumps disappear. Pour into greased 9 x 13 inch baking pan. Bake at 350 for 40 minutes. Cool and cut into cubes.
2 1/2 cups heavy cream – beat to stiff peaks
12 ounces (1 1/2 bars) softened cream cheese
1 1/2 cup sugar
1 -2 teaspoons vanilla (depending on the strength of your vanilla)
1/4 teaspoon kosher salt
Beat cream cheese, sugar, vanilla, and salt until creamy and smooth and sugar has dissolved. Fold into beaten whipped cream. Chill until ready to use.
2 cups pecans (chopped, then roasted in oven under broiler until brown and fragrant)
1 cup sugar
1 teaspoon cinnamon
3/4 teaspoon salt
1/4 cup water
1 teaspoon vanilla
Combine sugar, cinnamon, salt, and water in a saucepan. Cook, stirring often, over medium heat until sugar is dissolved. Boil to soft ball stage on a candy thermometer (or 236 degrees). Remove from heat, blend in vanilla. Add pecans and stir until mixture is creamy. Turn out onto greased pan and use fork to separate pieces.
In a large trifle bowl, place cubed cake in one layer. Drizzle caramel sauce over cake. Spread half of the whipped cream mixture over caramel. Sprinkle pecans. Repeat with remaining ingredients. Top with sprinkled candied pecans and drizzled caramel.
For more unique recipes and cooking inspiration, check out Laura’s blog, www.aspeckledhandle.blogspot.com.