This recipe was part of the Food Fight: Holiday Desserts Challenge which ended Nov 6, 2009 04:00 PM.
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Cider Cake and Pumpkin Trifle Recipe

Difficulty: Medium | Total Time: 4 hours | Active Time: | Makes: 10 servings

I created this recipe when I made a cider cake and it wouldn’t come out of the pan. The cake began to fall apart and I decided that rather than throw the cake out I could turn it into something else. I had some canned pumpkin pie filling and some heavy cream and the trifle was created.

  • 1 stick softened unsalted butter, plus one tablespoon for greasing the pan
  • 1 1/2 all purpose flour, plus a tablespoon for dusting the pan
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/2 cup apple cider
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 2 cans of pumpkin pie filling
  • 1/4 cup dark brown sugar packed
  • 1/4 cup maple syrup (good quality)
  • 4 cups heavy cream
  • 1/2 cup powdered sugar
  1. Whisk together flour, baking powder, cinnamon, salt, nutmeg, cloves, and allspice in a bowl.
  2. Add flour mixture and cider alternately in 3 batches.
  3. Divide batter into pans and bake for 25-30 or until a tooth pick inserted in the center comes out clean.
  4. While cake is cooling make pumpkin mixture and whipped cream.
  5. For the pumpkin layer add cans of pumpkin, dark brown sugar, and maple syrup to a sauce pot and cook until just warm, and sugar is well incorporated.
  6. For the whipped cream fix an electric mixer with the whisk attachment.
  7. Whisk heavy cream and powdered sugar together until stiff peaks occur.

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