If you’re looking for a centerpiece-worthy dish for your fall dessert table, you’ve come to the right place. This creamy, velvety trifle has a sweet potato and butterscotch pudding base that’s layered with a bold gingerbread spice cake and topped with a generous cloud of coconut whipped cream. Prepare the layers separately, assemble in a deep glass dish and serve!
Sweet Potato-Butterscotch Gingerbread Trifle with Coconut Whip
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 16
Calories 329 kcal
Ingredients
Gingerbread cake
- 2 cups all-purpose flour
- 1 tsp. baking soda
- 1/2 cup pure cane sugar
- 1 cup almond milk
- 1/2 cup molasses
- 2 large eggs, room temperature
- 1-1/2 tsps. ground ginger
- 1 tsp. ground cinnamon
- 1/8 tsp. allspice
- 1/8 tsp. ground nutmeg
- Pinch sea salt
Sweet potato-butterscotch pudding
- 1 cup sweet potato puree around 1 medium oven-roasted potato, filling scooped out
- 4 3 oz. boxes butterscotch instant pudding mix
- 14 oz. can low-fat sweetened condensed milk
- 4-1/2 cups fresh ice-cold water
- 1 Tbsp. vanilla extract
- Pinch sea salt
- Pinch cinnamon
- Pinch nutmeg
- 3-4 cups homemade or store-bought coconut-based whipped cream
Instructions
Gingerbread cake
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Preheat oven to 350 degrees F. Lightly grease, or line with parchment paper, an 8-in. square pan (for thicker cake) or 9x13-in. pan.
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In large bowl, use hand mixer to combine sugar and unsalted butter until fluffy and airy.
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Add eggs, molasses, baking soda and spices, followed by flour, salt and milk. Mix until well combined and lump-free.
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Pour batter evenly into prepared pan, spreading it around for a perfect evenness.
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Bake for 15-20 minutes, or until the center of the cake comes out clean using a toothpick or butter knife.
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Remove from oven and let cool before cutting into small-medium squares.
Sweet potato-butterscotch pudding
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In bowl, use hand mixer to blend ice-cold water, pudding mix and condensed milk until thick, about 10 minutes on medium-high speed. Note: The mixture should look like pudding.
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Add sweet potato puree, vanilla extract, salt, cinnamon and nutmeg, and mix for another minute or so.
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Use spatula to gently fold in 1 cup coconut whipped cream into pudding mixture until well incorporated.
Assembly
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In trifle bowl (or your favorite dish), layer diced gingerbread cake, sweet potato-butterscotch pudding, and coconut whipped cream; repeat layering with remaining ingredients. Top with additional gingerbread cake pieces.
Recipe Notes
Order the ingredients you need to make this recipe at Vitacost.
Nutrition Facts
Sweet Potato-Butterscotch Gingerbread Trifle with Coconut Whip
Amount Per Serving (1 g)
Calories 329
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Cholesterol 24mg8%
Sodium 155mg6%
Potassium 385mg11%
Carbohydrates 57g19%
Fiber 3g12%
Sugar 34g38%
Protein 8g16%
Vitamin A 3459IU69%
Vitamin C 4mg5%
Calcium 135mg14%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.