Boozy Pumpkin Cake Trifles
Recipe information
Recipe Icon - Master recipes
Cooking:
20 min.
Recipe Icon - Master recipes
Servings per container:
8
Recipe Icon - Master recipes
Source:

Ingredients for - Boozy Pumpkin Cake Trifles

1. Cooking spray -
2. 1 (15.25-oz.) box yellow cake mix -
3. 1/4 c. canned pumpkin puree -
4. 3 large eggs -
5. 1/2 c. vegetable oil -
6. 2 tsp. pumpkin pie spice -
7. 1 (8-oz.) block cream cheese, softened  -
8. 1/2 c. (1 stick) butter, softened -
9. 2 c. powdered sugar -
10. 3 c. heavy cream, cold  -
11. 3 tbsp. whiskey -
12. 1 tsp. pure vanilla extract -
13. Pinch of kosher salt -
14. 1 c. caramel sauce, for drizzling -
15. 8 whiskey nips, for serving -

How to cook deliciously - Boozy Pumpkin Cake Trifles

1. Stage

Make cake: Preheat oven to 350°. Grease a 9"-x-13" baking pan with cooking spray and line with parchment paper. 

2. Stage

In a large bowl, whisk together cake mix, eggs, pumpkin puree, water, oil, and pumpkin spice until well combined. Pour batter into prepared pan. 

3. Stage

Bake until a toothpick inserted into the middle comes out clean, 25 minutes. Let cool completely, then cut cake into 1" cubes. 

4. Stage

Meanwhile, make frosting: In a large mixing bowl using a hand mixer, beat cream cheese, butter, and sugar until light and fluffy. Add in cream, whiskey, vanilla, and salt and beat until medium-stiff peaks form. 

5. Stage

Place a layer of cake cubes in the bottom of 8 serving glasses, top with dollops of frosting, and drizzle with caramel. Repeat layering until glasses are full. 

6. Stage

Serve with a whiskey nip toppled upside-down in each glass.