Mini Caramel Pecan Pumpkin Trifles

Mini Caramel Pecan Pumpkin Trifles is a lacto ovo vegetarian side dish. One portion of this dish contains around 11g of protein, 55g of fat, and a total of 815 calories. For $1.84 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. This recipe serves 8. 9 people were impressed by this recipe. If you have vanilla, pecan, pecan pieces, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is brought to you by Real Housemoms. Overall, this recipe earns a solid spoonacular score of 43%. Users who liked this recipe also liked Caramel Pecan Cheesecake Trifles, Mini Pumpkin Cheesecake Trifles, and Chocolate Pumpkin Mini Trifles with Madhava Chocolate Cake.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Grease a 9x9 inch pan.In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.In another bowl, beat sugar, pumpkin, oil, milk, and eggs together. Mix in the dry ingredients until combined and then pour into the greased pan. Bake for 20-25 minutes until toothpick comes out clean.Let cake cool completely. Cut into bite size squares when cooled.Heat butter, brown sugar, and whipping cream in a 2 quart pot over medium heat, gently stirring with a wooden spoon or heat resistant spatula. Once it comes to a boil, cook for 1 minute. Remove from heat, stir in vanilla and let cool slightly before pouring into a jar. Store in fridge until ready to use.Place pecans on a baking sheet and bake at 350 degrees for 7 minutes. Remove from oven and let cool.Beat cream cheese and sugar together until smooth. Add the whipping cream and vanilla and beat until stiff peaks form. Place in a piping bag for assembling the trifles.Pour about a teaspoon of caramel into the bottom of each dish/cup. Add a layer of cubed pumpkin cake followed by a layer of filling. Sprinkle on about a tablespoon of pecan pieces and then drizzle with more caramel.Repeat the layers until you get to the top of your dish/cup. End with a drizzle of caramel and pecan halves.Serve immediately or if making in advance, wait to assemble until at most an hour before serving.

 

Step by step:

1. Preheat oven to 350 degrees F. Grease a 9x9 inch pan.In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.In another bowl, beat sugar, pumpkin, oil, milk, and eggs together.

2. Mix in the dry ingredients until combined and then pour into the greased pan.

3. Bake for 20-25 minutes until toothpick comes out clean.

4. Let cake cool completely.

5. Cut into bite size squares when cooled.

6. Heat butter, brown sugar, and whipping cream in a 2 quart pot over medium heat, gently stirring with a wooden spoon or heat resistant spatula. Once it comes to a boil, cook for 1 minute.

7. Remove from heat, stir in vanilla and let cool slightly before pouring into a jar. Store in fridge until ready to use.

8. Place pecans on a baking sheet and bake at 350 degrees for 7 minutes.

9. Remove from oven and let cool.Beat cream cheese and sugar together until smooth.

10. Add the whipping cream and vanilla and beat until stiff peaks form.

11. Place in a piping bag for assembling the trifles.

12. Pour about a teaspoon of caramel into the bottom of each dish/cup.

13. Add a layer of cubed pumpkin cake followed by a layer of filling. Sprinkle on about a tablespoon of pecan pieces and then drizzle with more caramel.Repeat the layers until you get to the top of your dish/cup. End with a drizzle of caramel and pecan halves.

14. Serve immediately or if making in advance, wait to assemble until at most an hour before serving.

Nutrition Information:

covered percent of daily need