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Pumpkin Caramel Pecan Trifle




Source of Recipe


WKRG
Pumpkin Caramel Pecan Trifle
Pumpk

http://media.bonnint.net/slc/2489/248947/24894705.jpg

in Spice Cake (adapted from taste of home)
Ingredients:

* 1 pkg spice cake mix
* 1 pkg instant vanilla pudding mix (added dry...makes a very moist cake)
* 1 1/4 cup canned pumpkin
* 1/2 cup water
* 1/2 cup vegetable oil
* 3 eggs
* 1 teaspoon ground cinnamon
* rounded 1/2 teaspoon ground ginger

Whipped Cream
Ingredients:

* 2 1/2 cups heavy cream - beat to stiff peaks
* 12 ounces (1 1/2 bars) softened cream cheese
* 1 1/2 cup sugar
* 1 -2 teaspoons vanilla (depending on the strength of your vanilla)
* 1/4 teaspoon kosher salt

Candied Pecans
Ingredients:

* 2 cups pecans (chopped, then roasted in oven under broiler until brown and fragrant)
* 1 cup sugar
* 1 teaspoon cinnamon
* 3/4 teaspoon salt
* 1/4 cup water
* 1 teaspoon vanilla





Method:

Combine ingredients in a stand mixer and blend until lumps disappear. Pour into greased 9 x 13 inch baking pan. Bake at 350 for 40 minutes. Cool and cut into cubes.



Whipped Cream
Ingredients:


Method:

Beat cream cheese, sugar, vanilla, and salt until creamy and smooth and sugar has dissolved. Fold into beaten whipped cream. Chill until ready to use.



Candied Pecans
Ingredients:

Method:

Combine sugar, cinnamon, salt, and water in a saucepan. Cook, stirring often, over medium heat until sugar is dissolved. Boil to soft ball stage on a candy thermometer (or 236 degrees). Remove from heat, blend in vanilla. Add pecans and stir until mixture is creamy. Turn out onto greased pan and use fork to separate pieces.


Assemble Trifle:
In a large trifle bowl, place cubed cake in one layer. Drizzle caramel sauce over cake. Spread half of the whipped cream mixture over caramel. Sprinkle pecans. Repeat with remaining ingredients. Top with sprinkled candied pecans and drizzled caramel.