Mini Caramel Pumpkin Trifles
User Reviews
4.6
15 reviews
Excellent
Mini Caramel Pumpkin Trifles
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Dig in to one of these heavenly Mini Caramel Pecan Pumpkin Trifles layered with rich brown sugar caramel, toasted pecans, cheesecake filling, and moist pumpkin cake.
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Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- ¾ cup granulated sugar
- 15 ounces pumpkin puree (not pumpkin pie)
- 6 tablespoons vegetable oil
- ¼ cup whole milk
- 2 eggs
For the Caramel Sauce:
- 4 tablespoons salted butter
- 1 cup brown sugar packed (light or dark)
- 1 cup heavy whipping cream
- ½ teaspoon vanilla extract
For the Nuts:
- ¾ cup pecan pieces
- 16 pecan halves
For the Cheesecake Filling:
- 1 ½ cups heavy whipping cream
- 8 ounces Block Cream Cheese
- ¼ cup granulated sugar
- 1 teaspoon vanilla
Instructions
For the Cake:
- Preheat oven to 350 degrees F. Grease a 9x9 inch pan.
- In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
- In another bowl, beat sugar, pumpkin, oil, milk, and eggs together. Mix in the dry ingredients until combined and then pour into the greased pan. Bake for 20-25 minutes until toothpick comes out clean.
- Let cake cool completely. Cut into bite size squares when cooled.
For the Brown Sugar Caramel Sauce:
- Heat butter, brown sugar, and whipping cream in a 2 quart pot over medium heat, gently stirring with a wooden spoon or heat resistant spatula. Once it comes to a boil, cook for 1 minute. Remove from heat, stir in vanilla and let cool slightly before pouring into a jar. Store in fridge until ready to use.
For the Nuts:
- Place pecans on a baking sheet and bake at 350 degrees for 7 minutes. Remove from oven and let cool.
For the Cheesecake Filling:
- Beat cream cheese and sugar together until smooth. Add the whipping cream and vanilla and beat until stiff peaks form. Place in a piping bag for assembling the trifles.
For Assembling the Trifles:
- Pour about a teaspoon of caramel into the bottom of each dish/cup. Add a layer of cubed pumpkin cake followed by a layer of filling. Sprinkle on about a tablespoon of pecan pieces and then drizzle with more caramel.
- Repeat the layers until you get to the top of your dish/cup. End with a drizzle of caramel and pecan halves.
- Serve immediately or if making in advance, wait to assemble until at most an hour before serving.
Nutrition Information
Show Details
Calories
811kcal
(41%)
Carbohydrates
75g
(25%)
Protein
11g
(22%)
Fat
54g
(83%)
Saturated Fat
30g
(150%)
Cholesterol
162mg
(54%)
Sodium
521mg
(22%)
Potassium
423mg
(12%)
Fiber
3g
(12%)
Sugar
56g
(112%)
Vitamin A
9630IU
(193%)
Vitamin C
2.8mg
(3%)
Calcium
234mg
(23%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 811 kcal
% Daily Value*
| Calories | 811kcal | 41% |
| Carbohydrates | 75g | 25% |
| Protein | 11g | 22% |
| Fat | 54g | 83% |
| Saturated Fat | 30g | 150% |
| Cholesterol | 162mg | 54% |
| Sodium | 521mg | 22% |
| Potassium | 423mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 56g | 112% |
| Vitamin A | 9630IU | 193% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 234mg | 23% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
15 reviews
Excellent
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