Ginger cake and eggnog trifle

    6 hours 50 min

    This is a fantastic trifle to be served during Christmastime. Crumbled ginger cake is layered with an eggnog-flavoured vanilla dessert and whipped cream, then sprinkled with dried cranberries and ginger nuts.

    86 people made this

    Serves: 20 

    • 415g ginger cake mix
    • 750ml eggnog
    • 145g instant vanilla dessert mix, such as Angel Delight
    • 500ml double cream
    • 4 tablespoons caster sugar
    • 2 teaspoons vanilla extract
    • 30g sweetened dried cranberries, chopped (optional)
    • 2 tablespoons ginger nut biscuit crumbs

    Prep:20min  ›  Cook:30min  ›  Extra time:6hr cooling  ›  Ready in:6hr50min 

    1. Prepare ginger cake mix and bake according to package instructions (any size tin). Cool completely.
    2. Place the dessert mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate until the ginger cake is cool and you are ready to assemble the trifle.
    3. In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
    4. Crumble 1/2 of the ginger cake into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog mixture over the ginger cake, then spread 1/2 of the whipped cream on top.
    5. Repeat the layers with the remaining ginger cake, vanilla dessert and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and biscuit crumbs before serving.

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    Reviews in English (77)


    I made this for Christmas dinner; it was fantastic! I modified by doubling pudding mixture, and adding nutmeg and cinammon to the whip cream. Also, I couldn't find a gingerbread cake mix so I used a spice cake, and added ground ginger and molasses to it and it tasted just like gingerbread. I also made a praline and crumbled it-anyone that wanted it added some on top of thier trifle. Don't add it before or it won't be crunchy! It was a great addition with a bit of crunch. Definitely will make this one again!  -  28 Dec 2009  (Review from Allrecipes US | Canada)


    I am not great with guessing volume - so I measured. For presentation this recipe requires a 10 cup bowl to fill to the brim.  -  24 Dec 2009  (Review from Allrecipes US | Canada)


    I used light eggnog and Cool Whip for this and we absolutely loved it! I also garnished this with a row of gingersnap cookies around the edge right before serving. It looked really pretty, plus it was delicious.  -  05 Jan 2011  (Review from Allrecipes US | Canada)