This would be my 3rd if not 4th trifle, EVER.
Love trifle, but they are lots of works haha But this following trifle worth it, I kid you not. So delish that it was gone only with 3 adults and 2 littles!
Give the recipe a try and see if you’d like it too 🙂
Since caramel/dulce de leche sweetened condensed milk is not easily available, what you can do to make one is:
Ingredients
- 1 can sweetened condensed milk
- a lot of water
Instructions
- Place milk into a pot and cover with water. Boil for at least 3 hours long for thinner result (first picture) and 4-5 h long for thicker result (third picture).
- When water is lessen before 3 h mark, add more water. So for easier, cover the milk can with a lot of water. The milk can has always to be covered by water during boiling.
- Do NOT open the can, boil as is
Cake:
- Cream 1/2 c sugar and 1/2 c salted butter.
- Beat in 1 egg and mix in 1 c fancy molasses.
- Add in 1/2 c unsweetened applesauce.
- Mix well: 2 1/2 c AP flour, 1 1/2 tsp Bsoda, 1 tsp cinnamon powder, 2 tsps ginger powder, 1 tsp allspice powder. Add this mixture into molasses mixture. Pour in 1 c hot boiling water.
- Pour into 2 9 inch pan (I lined them with parchment paper) Bake in preheated 350 f for an hour.
- Cool on rack and crumble one cake into the trifle bowl. Pour some of dulce de leche ontop of crumbled cake
Pudding:
1 box instant vanilla pudding powder, prepare as per box direction, let stand for 5 minutes (til its thickened) then add in 1 c pumpkin pie filling (such as Libby’s), mix well. Spoon some pudding ontop of dulce de leche
Whipped Cream:
Beat stiff 1 c of heavy cream plus 1 envelope of whipit. Spoon on top of pudding. Crumble the other cake all over whipped cream. Drizzle some of dulce de leche. Then spoon the leftover pudding on the top.
Make more whipped cream: 2 c heavy cream with 1 envelope of whipit. Spoon and pipe ontop of pudding. Drizzle dulce de leche and decorate with some ginger cookies.
Dulce De Leche Pumpkin Trifle
Equipment
- a pot
Ingredients
- 1 can sweetened condensed milk
- a lot of water
- 1/2 c sugar
- 1/2 c salted butter
- 1 egg
- 1 c fancy molasses
- 1/2 c unsweetened applesauce
- 2 1/2 c AP flour
- 1 1/2 tsp Bsoda
- 1 tsp cinnamon powder
- 2 tsps ginger powder
- 1 tsp allspice powder
- 1 c hot boiling water
- 1 box instant vanilla pudding powder
- 1 c pumpkin pie filling such as Libby’s
- 1 c of heavy cream plus 1 envelope of whipit
- 2 c heavy cream with 1 envelope of whipit
- ginger cookies
Instructions
- Dulce de leche: Place milk into a pot and cover with water. Boil for at least 3 hours long for thinner result (first picture) and 4-5 h long for thicker result (third picture). When water is lessen before 3 h mark, add more water. So for easier, cover the milk can with a lot of water. The milk can has always to be covered by water during boiling.
- Cake: Cream 1/2 c sugar and 1/2 c salted butter. Beat in 1 egg and mix in 1 c fancy molasses. Add in 1/2 c unsweetened applesauce.
- Mix well: 2 1/2 c AP flour 1 1/2 tsp Bsoda 1 tsp cinnamon powder 2 tsps ginger powder 1 tsp allspice powder. Add this mixture into molasses mixture. Pour in 1 c hot boiling water. Pour into 2 9 inch pan (I lined them with parchment paper) Bake in preheated 350 f for an hour. Cool on rack and crumble one cake into the trifle bowl. Pour some of dulce de leche ontop of crumbled cake
- Pudding: 1 box instant vanilla pudding powder, prepare as per box direction, let stand for 5 minutes (til its thickened) then add in 1 c pumpkin pie filling (such as Libby’s), mix well. Spoon some pudding ontop of dulce de leche
- Whipped Cream: Beat stiff 1 c of heavy cream plus 1 envelope of whipit. Spoon ontop of pudding. Crumble the other cake all over whipped cream. Drizzle some of dulce de leche. Then spoon the leftover pudding on the top.
- Make more whipped cream: 2 c heavy cream with 1 envelope of whipit. Spoon and pipe ontop of pudding. Drizzle dulce de leche and decorate with some ginger cookies.
