- 1 1/4 cups all-purpose flour*
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1 tablespoon cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon salt
- 4 large eggs
- 1 1/3 cups Imperial Sugar Extra Fine Granulated Sugar
- 2 teaspoons vanilla extract
- 3/4 cup pumpkin puree (not pumpkin pie filling)
Spiced Pumpkin Cream
- 1 envelope gelatin
- 3 tablespoons water
- 2 (8 oz) packages cream cheese, at room temperature
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 3/4 cup Imperial Sugar Dark Brown Sugar
- 1 teaspoon vanilla extract
- 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 cup whipping or heavy cream
- 1/2 cup milk
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
- Preheat oven to 350°F.
- You will need three 8-inch round cake pans. Cut 3 parchment rounds by placing a cake pan on parchment paper. Draw a circle around bottom edge and cut using scissors. Repeat twice.
- Place a parchment cutout into each cake pan and brush paper and sides with melted butter or spray with baking spray. Sprinkle evenly with flour and shake out excess. Set aside.
- Blend and sift together flour, baking soda, baking powder, first listed cinnamon, ginger, and salt. Set aside.
- In a bowl large enough to hold all ingredients, whisk eggs using a handheld or stand mixer until well blended. Add sugar and whip until thick and pale, about 5 minutes. On low speed add vanilla and first listed pumpkin ensuring a light mixture.
- Stir in flour and mix until just combined to retain air cells obtained by whipping eggs. Scoop and divide evenly into prepared pans.
- Place in oven and bake until the center of cakes bounce back when lightly pressed with a finger or an inserted toothpick comes out clean, about 13-15 minutes.
- Turn upside down on a plastic food film-lined work surface. Keep cake pans over cakes and cool completely. If desired wrap cake layers in plastic food film and place in freezer.
- Combine gelatin and water in a small bowl or cup. Set aside.
- Ensure that cream cheese is at room temperature before proceeding and place in a large bowl. Add granulated and brown sugar and vanilla extract.
- Stir to combine using a firm rubber spatula. When completely smooth add pumpkin puree, ginger, cinnamon, and cloves.
- In a saucepan bring whipping cream to a boil. Remove from heat and add dissolved gelatin. Whisk vigorously and add milk. Pour into pumpkin mixture.
- Remove parchment paper and place a cake layer into a trifle bowl, trim it if necessary to fit. Scoop 1/2 of pumpkin cream onto bottom cake layer. Place in freezer.
- Prepare Crème Chantilly.
- Remove trifle bowl from freezer. Gently drop dollops of crème Chantilly onto pumpkin layer.
- Cover with another cake layer and scoop remaining pumpkin cream on top. Place in freezer for 5 minutes and repeat with another 1/3 of crème Chantilly.
- Cover with remaining cake layer and 1/2 of remaining crème Chantilly. Place in the refrigerator.
- Prepare cranberry sauce. If desired, you can make cranberry sauce with 3/4 cup sugar instead of 1 cup. Set aside cranberry sauce and let cool completely.
- Prepare candied pecans.
- Remove trifle from refrigerator and using a spoon gently scoop cranberry sauce onto crème Chantilly and spread evenly. Using a medium piping tip pipe remaining crème Chantilly into domes onto cranberry sauce.
- Decorate with candied pecans. Refrigerate until ready to serve.
NOTE: To save time, store-bought pumpkin cake can be substituted for homemade. Just tear into large chunks instead of cutting into a circle. Non-dairy whipped cream can be substituted for homemade crème Chantilly as well.