# Components:
→ Pumpkin Spice Cake
01 - 2 cups all-purpose flour
02 - 1 1/2 cups granulated sugar
03 - 1 cup canned pumpkin puree
04 - 1/2 cup vegetable oil
05 - 1/2 cup milk
06 - 3 large eggs
07 - 2 teaspoons baking powder
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 2 teaspoons ground cinnamon
11 - 1/2 teaspoon ground nutmeg
12 - 1/2 teaspoon ground ginger
13 - 1/4 teaspoon ground cloves
14 - 1 teaspoon vanilla extract
→ Pudding Layer
15 - 2 cups whole milk
16 - 1 package (3.4 ounces) instant vanilla pudding mix
→ Whipped Cream
17 - 2 cups heavy whipping cream
18 - 1/4 cup powdered sugar
19 - 1 teaspoon vanilla extract
→ Extras & Assembly
20 - 1 cup chopped toasted pecans
21 - 1/2 cup caramel sauce
22 - 1/2 cup crushed gingersnap cookies (optional)
23 - Pinch sea salt (for garnish)
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray or butter.
02 - In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly blended.
03 - In a separate bowl, combine pumpkin puree, vegetable oil, milk, eggs, and vanilla extract. Mix thoroughly until smooth.
04 - Add wet mixture to dry ingredients. Stir gently until incorporated—do not overmix.
05 - Transfer batter to the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center emerges clean. Allow cake to cool completely.
06 - Once cooled, remove cake from pan and slice into 1-inch cubes for layering.
07 - In a mixing bowl, whisk instant vanilla pudding mix into whole milk for 2 minutes, then let thicken for 5 minutes.
08 - In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer until stiff peaks form.
09 - Arrange half the cake cubes in the bottom of a large trifle bowl or glass serving dish. Drizzle with caramel sauce and sprinkle with half the toasted pecans and optional gingersnap cookies.
10 - Spread half of the prepared vanilla pudding over the cake layer. Top with half of the whipped cream.
11 - Layer remaining cake cubes, drizzle with caramel, add pecans and gingersnap cookies, then top with the rest of the pudding and whipped cream.
12 - Finish with remaining pecans, a final drizzle of caramel, additional crushed cookies, and a pinch of sea salt. Refrigerate trifle for at least 2 hours before serving for optimal flavor development.
