The Ultimate Fall Trifle

Layers of Pumpkin Cake, Biscoff Cheesecake Cream, Caramel Apples, and Cookie Butter!!

Miscellaneous Ingredients

·  About 12 Biscoff cookies (for layering and topping)

·  2 containers cookie butter (Biscoff or any speculoos/cookie butter spread)

·  Maple syrup (for soaking cake layers)

Easy Pumpkin Cake Layers 

Ingredients:

·  4 large eggs

·  ½ cup vegetable or canola oil

·  ¼ cup water

·  1 cup pumpkin purée (Libby’s pure pumpkin preferred)

·  1 box yellow cake mix (Betty Crocker super moist preferred)

·  1/8 teaspoon fine table salt 

·  ¼ cup granulated sugar

·  2 tsp pumpkin pie spice

Instructions:

1.      Preheat oven to 350°F. Grease two 9-inch round Oxo cake pans.

2.      In a large bowl, whisk eggs, oil, water, pumpkin purée, sugar, salt and pumpkin pie spice.

3.      Stir in cake mix until just combined—do not overmix.

4.      Divide batter evenly between pans.

5.      Bake 20 minutes or until tops are golden and center springs back.

6.      Cool completely. Trim edges and tops slightly to expose fluffy interior and fit into the trifle dish.

 Caramel Apples

Ingredients:

·  3 tbsp butter

·  3 large apples (honey crisp, Fuji or green preferred) , peeled and sliced ¼"–½" thick

·  1 tbsp cornstarch mixed with ⅔ cup water

·  Pinch of salt

·  ¼ cup packed dark brown sugar

·  1 tsp cinnamon

·  ¼ tsp nutmeg

·  Optional: ½ cup chopped candied or toasted pecans

Instructions:

1.      Melt butter in a sauté pan over medium heat.

2.      Add apples and cook uncovered, stirring occasionally, for 4–5 minutes.

3.      Stir together cornstarch and water, then add to pan with salt, sugar, cinnamon, and nutmeg.

4.      Cover and simmer on low for 3–4 minutes until apples are tender and sauce is thickened.

5.      Stir in pecans (if using). Let cool.

Biscoff Cheesecake Cream

Ingredients:

·  2 cups heavy cream

·  1 cup powdered sugar

·  2 tsp vanilla bean paste

·  8 oz cream cheese, room temp 

·  8 oz mascarpone

·  pinch of salt 

·  1 cup cookie butter (Biscoff or any speculoos)

Instructions:

1.      Whip heavy cream to stiff peaks; set aside.

2.      In a separate bowl, beat cream cheese, mascarpone, salt, powdered sugar, cookie butter, and vanilla.

3.      Beat in half the whipped cream.

4.      Gently fold in the remaining whipped cream.

Assembly (in an 8 or 9 inch Trifle Dish)

1.      Place a layer of trimmed pumpkin cake at the bottom.

2.      Generously baste cake with maple syrup.

3.      Spoon over half the caramel apples.

4.      Spread a layer of Biscoff cheesecake cream.

5.      Add a layer of Biscoff cookies (optional) then another thin layer of cream.

6.      Repeat: cake → maple soak → apples → finish with cream →

7.      Finish with a layer of cookie butter poured on top (3/4 cup melted in the microwave for 30 seconds). Decorate with crumbled Biscoff cookies.