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Trifle in a serving bowl.
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Pumpkin Chai Trifle

Pumpkin Chai Trifle make with cake infused with Chai tea, pumpkin pudding and cream. 
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: dessert, pumpkin, trifle
Servings: 8
Author: Heather

Ingredients

Cake

  • 3 tablespoons Oregon Chai Tea Latte Concentrate
  • 1 box Butter Pecan Cake Mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 eggs

Pumpkin Cream

  • 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

Topping

  • 4 oz. frozen whipped topping
  • sprinkle of cinnamon

Instructions

  • 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. 

Notes

  • 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.

Nutrition

Calories: 429kcal | Carbohydrates: 71g | Protein: 5g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 66mg | Sodium: 519mg | Potassium: 108mg | Sugar: 44g | Vitamin A: 185IU | Calcium: 197mg | Iron: 1.7mg