Pumpkin Chai Trifle is layered with Chai Tea Latte infused cake, pumpkin pudding and Chai cream. This dessert is sure to please and full of fall flavor.
This is a sponsored conversation written by me on behalf of Oregon Chai®. The opinions and text are all mine.
Fall is by far my favorite time of year. It’s also a super busy time of year for our family. I try to sneak in a little “me time” in the mornings before the day gets hectic. Sitting on the porch, having a hot mug of Chai Tea Latte while enjoying the crisp air and the changing leaves is my favorite way to hit the pause button.
One reason I love the fall is the food. I am one of those people that wants everything pumpkin especially when it comes to desserts.
Pumpkin is of course a wonderful ingredient for fall recipes and so is Chai tea. Chai tea is black tea mixed with spices like cardamom, cinnamon, ginger and cloves, all of those warm, spicy flavors you think of when it comes to fall.
I used Oregon Chai®Tea Latte Concentrate for this Pumpkin Chai Trifle. It’s organic and Non-GMO project verified. I also love that this company is conscious about being good to the Earth along with contributing to community through Project Gratitude.
How to make Pumpkin Chai Trifle
- This trifle starts with a cake mix infused with Oregon Chai Tea Latte Concentrate. I used a butter pecan cake mix but yellow or spice cake would be nice too. Mix all of the box ingredients along with 1/4 cup of the Chai Tea Latte Concentrate.
- Pour the batter into a 9×13″ pan and bake according to box for 25-30 minutes.
- Let cool and then cut the cake into cubes.
Pumpkin Cream Layer
- Mix together instant vanilla pudding with milk, pumpkin puree and pumpkin spice. Gently fold in the frozen whipped topping. Make sure the whipped topping is slightly thawed before mixing. Store in the refrigerator until ready to use.
Chai Tea Latte Cream Layer
- Using a mixer, blend together softened cream cheese, sugar, frozen whipped topping and Oregon Chai Tea Latte Concentrate.
To assemble, layer cake, pumpkin cream, Chai Tea cream and repeat.
I ordered my Oregon Chai Tea Latte Concentrate through Walmart’s Online Grocery Pickup. I love using this super easy service to get my grocery shopping done. Now I don’t have to bring my three kids in the store with me!
I just place my order online from home and Walmart lets me know when my order is ready to pick up. So easy! All I have to do is pull up to the pick-up spaces and they bring out my groceries and even put them in my car. So awesome!
Next time you shop at Walmart, be sure to pick up Oregon Chai and experience the perfect soothing mix of sweet and spicy. It’s a creamy and indulgent drink and also can be used for fall cooking!
Click HERE to save $0.75 on any one Oregon Chai product at Walmart from 9/26/18-11/30/18 or until supplies last.
Enjoy! ~ Heather
Pumpkin Chai Trifle
Pumpkin Chai Trifle make with cake infused with Chai tea, pumpkin pudding and cream.
- 3 tablespoons Oregon Chai Tea Latte Concentrate
- 1 box Butter Pecan Cake Mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1 3.4 oz. instant vanilla pudding mix
- 1 cup milk
- 1 15 oz. pumpkin puree
- 4 oz. frozen whipped topping slightly thawed
- 1 teaspoon pumpkin pie spice
Chai Tea Latte Cream
- 1 8 oz cream cheese, softened
- 1 8 oz frozen whipped topping
- 1/2 cup sugar
- 1/4 cup Oregon Chai Tea Latte Concentrate
- 4 oz. frozen whipped topping
- sprinkle of cinnamon
Preheat oven to 350 degrees F. Spray a 9x13" pan with non-stick cooking spray.
Mix together cake ingredients and pour batter into pan. Bake for 25-30 minutes or until toothpick inserted in cake comes out clean.
Let the cake cook and then cut into small cubes.
To make the pumpkin cream, mix together pudding mix, milk, pumpkin pie spice, and pumpkin puree. Gently fold in the whipped topping. Keep in refrigerator until ready to assemble.
Mix together cream cheese, sugar, whipped topping and Oregon Chai Tea Latte Concentrate until combined.
Using a trifle bowl, layer cake cubes, pumpkin cream, Chai cream and repeat. End with frozen whipped topping and a sprinkle of cinnamon. Refrigerate until ready to serve.
- I used a butter pecan cake mix but yellow or spice cake would work well too.
- I recommend letting the cream cheese soften before mixing for the cream. It helps make the cream smooth and not lumpy.