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Pumpkin Mousse Trifle With Cranberries and Apricot-Orange Sauce-Food and Wine Festival EPCOT


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Rate this recipe 4.7/5 (6 Votes)


  • 1 store-bought spice cake mix, prepared per package directions and cooled
  • 1/3 cup plus 2 tablespoons old-fashioned oats
  • 1/4 cup plus 2 tablespoons flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 5 tablespoons butter, melted
  • 1/2 cup apricot jam
  • 1/4 cup orange juice
  • 1 egg yolk (or 1/4 cup pasteurized egg yolks)
  • 3/4 cup canned pumpkin pie filling
  • 3/4 cup white chocolate chips
  • 1 cup heavy cream
  • 1/2 cup Ocean Spray Craisins Original Dried Cranberries , plus extra as garnish


Adapted from


Step 1

Prepare cake as following package directions.

Cool completely.

Cut into cubes and set aside.

Preheat oven to 325 degrees F.

Line a sheet pan with foil;

Set aside.

Combine oats, flour, brown sugar and sugar in a medium bowl.

Add melted butter and stir until mixture is crumbly.

Pour onto prepared sheet pan.

Bake 15 to 20 minutes, or until golden brown.

Set aside to cool; crumble into small pieces.

Set aside.

Orange Sauce
Combine apricot jam and orange juice in a medium mixing bowl.

Whisk together until smooth.

Set aside.

Pumpkin Mousse
Combine egg yolk and pumpkin pie filling in a medium mixing bowl.

Place white chocolate chips in a microwave safe bowl.

Microwave on HIGH for 2 minutes or until melted and smooth, stopping every 30 seconds to stir.

Stir melted white chocolate into pumpkin mixture.

Using an electric mixer on high speed, whip cream in a medium mixing bowl until stiff peaks form.

Gently fold whipped cream into pumpkin mixture.

Place a dollop of mousse at the bottom of a serving dish.

Top with Craisins dried cranberries and a drizzle of sauce.

Place a few cubes of cake over mousse.

Top with another layer of mousse, Craisins and sauce, then top with streusel.

Garnish with a few Craisins on top.

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