Pumpkin Latte Trifle

By rebecca78

Ingredients

• Latte Pound Cake (1 loaf)
• 2 sticks unsalted butter, room temperature
• 3/4 cups sugar
• 3/4 cup brown sugar
• 3 eggs
• 1/2 cup super SUPEER strong coffee
• 1 teaspoon pure vanilla extract
• 1/2 tablespoon baking powder
• 1/4 tsp salt
• 2 cups flour
• Pumpkin Pudding
• 2 2/3 cups whole milk, divided
• 1/2 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/8 tsp ground cloves
• 1 cup pumpkin puree
• Spiced Whipped Cream
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 tsp cinnamon
• 1 tsp vanilla extract

Details

Adapted from fatgirltrappedinaskinnybody.com

Preparation

Step 1

Pound Cake
Preheat oven to 350 degrees.

Using an electric mixer, cream together butter and sugar at high speed until fluffy. Add eggs, one at a time, beating well after each.

Sift together dry ingredients.

Mix coffee and vanilla. Add wet and dry ingredients to butter mixture alternately, beginning and ending with the dry ingredients.

Pour into a greased loaf pan. Bake 1 hour, or until a toothpick inserted in the center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn onto a wire rack and cool completely before slicing and serving. You can slice it and eat it hot, but don't assemble the trifle while it's hot.

Pumpkin Pudding
Bring 2 cups of the milk to a boil in a medium saucepan. While it is heating, combine sugar, cornstarch, salt and spices in a medium bowl. Gradually whisk the remaining 2/3 cup whole milk into the sugar/spice mix. Once milk is boiling, slowly add it to the cornstarch mixture in the bowl, whisking the whole time.

Pour the mixture back into the saucepan over low heat, add the pumpkin puree, stirring constantly with a wooden spoon. Once it comes to a simmer, cook it for one minute or two longer and stir in the vanilla extract. Transfer to a large bowl and chill in refrigerator for at least an hour before assembling the trifle. It will firm up a bit, but it won't be 'firm' like other pudding. It is on the runnier side, which is perfect for the trifle.

Spiced Whipped Cream
Combine all ingredients in a bowl and mix, using a hand mixer, until firm peaks form. Don't over whip or you'll get butter.

Assembling the trifle
You can make 6-8 individual sized trifles in coffee cups or bowls, or you can make 1 large trifle in a trifle dish or a 9x13 inch pan.

Cut the pound cake into 1 inch cubes.
Layer the trifle in the following order:
pound cake cubes
pudding
whip cream

And repeat the layering until your coffee cups or large dish are filled.

I was able to do 3 layers in 6 coffee cups, and 2 complete layers in a 9x13 inch pan. Just to give you a point of reference.