Author: The beauty of this recipe are all the combination of storebought and homemade elements. However, if you are not short on time, feel free to use homemade vanilla pudding, pound cake and whipped cream.
1 pound cake, cut into cubes
pumpkin butter (see recipe below)
3 to 4 cups vanilla pudding
In a large glass trifle bowl or serving bowl add a layer of pound cake. Cover the cake with an even layer of pumpkin butter. Top the jam with an even layer of vanilla pudding and then top with drizzles of caramel sauce.
Repeat two times, until there are three layers of pound cake. Cover the trifle and place into the fridge to chill for at least 3 hours.
Right before service, remove the trifle from the fridge. Add a final layer of whipped cream and serve immediately.
for the pumpkin butter
Author note: This recipe makes for a large batch of pumpkin butter, and it can be easily halved. If you would like a sweeter taste, add additional brown sugar or maple syrup. Orange zest is a nice addition to this recipe. Ground cardamom is optional.
2 15- oz can of pumpkin puree
1 cup apple cider
1 tsp vanilla extract
1 tsp apple cider vinegar
4 tbsp maple syrup
1/2 cup brown sugar
1/4 tsp kosher salt
1/2 tsp ground ginger
1/4 tsp ground cardamom, optional
1/2 tsp ground cinnamon
In a saucepan, combine the pumpkin, cider, vanilla, vinegar, syrup, sugar, salt, ginger, cardamom, and cinnamon. Simmer on medium-low for 15 to 20 minutes, until the pumpkin butter thickens and becomes spreadable. Stir occasionally. Taste and adjust seasonings. Remove from the heat and let cool. Store in an airtight container in the fridge for up to a month.