Pumpkin Pecan Delight Trifles

Description

Indulge in the delightful flavors of autumn with the luxurious Pumpkin Pecan Delight Trifles. This dessert is a perfect symphony of layers: spiced pumpkin cake, a rich and creamy cheesecake filling, velvety caramel sauce, and a crunch of toasted pecans. Ideal for fall gatherings or a cozy dessert at home, this trifle is sure to impress with its enticing blend of textures and deep, comforting flavors.

Ingredients

For the Cake:

– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1 teaspoon salt
– 1 teaspoon cinnamon
– 1 teaspoon pumpkin pie spice
– 1 1/2 cups granulated sugar
– 1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
– 3/4 cup vegetable oil
– 1/4 cup whole milk
– 3 eggs

For the Caramel Sauce:

– 4 tablespoons salted butter
– 1 cup packed brown sugar (light or dark)
– 1 cup heavy whipping cream
– 1/2 teaspoon vanilla extract

For the Nuts:

– 3/4 cup pecan pieces
– 16 pecan halves

For the Cheesecake Filling:

– 1 1/2 cups heavy whipping cream
– 1 (8 ounce) block cream cheese
– 1/4 cup granulated sugar
– 1 teaspoon vanilla

Step-by-step Directions

1. For the Cake:

– Preheat the oven to 350 degrees F. Grease a 9×9 inch cake pan.
– In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
– In a separate bowl, whisk together sugar, pumpkin puree, oil, milk, and eggs until well combined.
– Gradually mix dry ingredients into the wet mixture until just combined.
– Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick comes out clean. Let cool and then cut into bite-sized squares.

2. For the Caramel Sauce:

– Melt butter in a 2-quart pot over medium heat. Add brown sugar and whipping cream, stirring continuously.
– Once boiling, allow to cook for one minute, then remove from heat and stir in vanilla.
– Let the caramel cool slightly before using or storing in the refrigerator.

3. For the Nuts:

– Spread pecan pieces on a baking sheet and toast at 350 degrees F for 7 minutes. Let cool.

4. For the Cheesecake Filling:

– Beat cream cheese and granulated sugar until smooth in a mixing bowl.
– Gradually add whipping cream and vanilla, beating until stiff peaks form.
– Transfer filling to a piping bag for easy assembly.

5. Assembling the Trifles:

– Begin by layering a teaspoon of caramel in each serving dish.
– Add a layer of pumpkin cake cubes, followed by a layer of cheesecake filling.
– Sprinkle pecan pieces and drizzle more caramel. Repeat layers until cups are filled.
– Finish with a final drizzle of caramel and a few pecan halves on top.

Servings & Preparation Time

This recipe serves approximately 8-10 people. Preparation time is around 25 minutes, with an additional 25 minutes for baking time.

Tips for Storage & Reheating

– Refrigerate trifles covered for up to 3 days. Best enjoyed chilled.
– Caramel sauce can be stored in the refrigerator for up to 2 weeks and gently reheated in a microwave or on the stovetop.

Conclusion

These Pumpkin Pecan Delight Trifles are a true autumn treat, bringing together all the classic flavors of the season. Whether for a special occasion or a simple family dessert, this recipe promises a delightful experience with each spoonful. Enjoy crafting this elegant, flavorful dessert that’s perfect for any fall dessert table.

Pumpkin Pecan Delight Trifles

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• Author: Dulcia
• Total Time: 25 minutes
• Yield: 8-10 servings 1x

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Description

Indulge in the delightful flavors of autumn with the luxurious Pumpkin Pecan Delight Trifles. This dessert is a perfect symphony of layers: spiced pumpkin cake, a rich and creamy cheesecake filling, velvety caramel sauce, and a crunch of toasted pecans. Ideal for fall gatherings or a cozy dessert at home, this trifle is sure to impress with its enticing blend of textures and deep, comforting flavors.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1 1/2 cups granulated sugar
• 1 (15 ounce) can pumpkin puree (not pumpkin pie mix)
• 3/4 cup vegetable oil
• 1/4 cup whole milk
• 3 eggs
• 4 tablespoons salted butter
• 1 cup packed brown sugar (light or dark)
• 1 cup heavy whipping cream
• 1/2 teaspoon vanilla extract
• 3/4 cup pecan pieces
• 16 pecan halves
• 1 1/2 cups heavy whipping cream
• 1 (8 ounce) block cream cheese
• 1/4 cup granulated sugar
• 1 teaspoon vanilla

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Instructions

1. For the Cake:
2. Preheat the oven to 350 degrees F. Grease a 9×9 inch cake pan.
3. In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
4. In a separate bowl, whisk together sugar, pumpkin puree, oil, milk, and eggs until well combined.
5. Gradually mix dry ingredients into the wet mixture until just combined.
6. Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick comes out clean. Let cool and then cut into bite-sized squares.
7. For the Caramel Sauce:
8. Melt butter in a 2-quart pot over medium heat. Add brown sugar and whipping cream, stirring continuously.
9. Once boiling, allow to cook for one minute, then remove from heat and stir in vanilla.
10. Let the caramel cool slightly before using or storing in the refrigerator.
11. For the Nuts:
12. Spread pecan pieces on a baking sheet and toast at 350 degrees F for 7 minutes. Let cool.
13. For the Cheesecake Filling:
14. Beat cream cheese and granulated sugar until smooth in a mixing bowl.
15. Gradually add whipping cream and vanilla, beating until stiff peaks form.
16. Transfer filling to a piping bag for easy assembly.
17. Assembling the Trifles:
18. Begin by layering a teaspoon of caramel in each serving dish.
19. Add a layer of pumpkin cake cubes, followed by a layer of cheesecake filling.
20. Sprinkle pecan pieces and drizzle more caramel. Repeat layers until cups are filled.
21. Finish with a final drizzle of caramel and a few pecan halves on top.

• Prep Time: 25 minutes