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Orange Almond Pumpkin Cream Trifle

Orange Almond Pumpkin Cream Trifle
Makes:
12 servings
Prep Time:
30
minutes
Total Time:
90
minutes
based on
6 reviews
This Orange Almond Pumpkin Cream Trifle is a layered medley of tasty pieces of orange liqueur or juice-drizzled pound cake, creamy pumpkin filling and orange marmalade or pineapple preserves. Trifle is a classic English dessert that has been enjoyed since the early 1600's.

In this recipe:



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Ingredients:

  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/3 cup packed brown sugar
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 container (8 oz.) frozen whipped topping, thawed, divided
  • 1 (16 oz.) frozen pound cake, thawed, cut into 20 slices
  • 2 tablespoons orange liqueur (such as Grand Marnier) or orange juice
  • 1/3 cup orange marmalade or pineapple preserves
  • 1/2 cup sliced almonds, toasted, divided

Directions:

COMBINE pumpkin pie mix, evaporated milk and sugar in large saucepan. Cook over medium heat, stirring constantly, until mixture is hot but not boiling. Remove from heat. Beat egg yolks lightly in small bowl. Pour small amount of hot mixture into egg yolks; stir. Stir yolk mixture into hot pumpkin mixture in saucepan. Return to heat; bring mixture to a boil, stirring constantly. Remove from heat. Stir in vanilla extract. Cool to room temperature. Fold in 1 1/2 cups whipped topping.

LAY pound cake slices on work surface and drizzle with orange liqueur. Spread with marmalade.

PLACE 1/3 pumpkin cream on bottom of 2 to 3-quart straight-sided glass serving bowl. Stand 8 to 10 slices upright in pumpkin cream along side of bowl, marmalade side facing in. Top pumpkin cream as follows: 1/4 cup almonds, 5 slices of cake, 1/3 of pumpkin cream, remaining cake slices, remaining pumpkin cream, remaining whipped topping. Top with remaining almonds. Cover and refrigerate overnight to blend flavors.


Reviews:

Review This Recipe
  •  Star(s)

    Perfect

    Jillian Kaergard from Schaumburg, IL

    I made this for a homewarming party over the weekend. It was very simple to make and went over well with all guests. Definitley make it the night before.

  •  Star(s)

    Orange Almond Pumpkin Cream Trifle

    Virginia Braddy from Hobgood, NC

    This dish was absolutely delicious! It took a little more time than I normally like but it was well worth the time and effort. Though it won't be a regular recipe it will definitely be something I cook for special events!

  •  Star(s)

    orange pumpkin trifle

    kathleen mellendorf-matriss from Belmar, NJ

    Great dessert after a traditional pot roast dinner. It doesnt have to be pumpkin pie every time you crave pumpkin. The men enjoy it as well a women.

  •  Star(s)

    orange almond pumpkin cream trifle

    Maryann O'Neill from COATESVILLE, PA

    Iaways wanted to try this and it was deliouse tasting and it was great tasting to.

  •  Star(s)

    A Nice Change from Pumpkin Pie

    Robin Russe from NEW MARKET, MD

    I wanted something different for a post-holiday party. The trifle was wonderful to look at (mine turned out looking just like the picture) and it tasted as good as it looked. Everyone enjoyed the trifle even those whose tastes are more traditional or lean to chocolate only desserts. It was fairly easy to prepare with the biggest challenge being where to put it in the fridge to set-up. Thanks for helping my party be a success.

  •  Star(s)

    The ladies loved it!

    JEAN GIBERSON from STRONGSVILLE, OH

    I made this for a ladies get together. Everyone loved it; the way it looked and the way it tasted. It was easy to make and helpful that it's made a day ahead. I suggest you cut the pound cake thin yet remember it must stand up against the bowl.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • Calories: 370
  • Calories from Fat: 130
  • Total Fat: 15g (23% of DV)
  • Saturated Fat: 9g (43% of DV)
  • Cholesterol: 90mg (31% of DV)
  • Sodium: 270mg (11% of DV)
  • Carbohydrates: 53g (18% of DV)
  • Dietary Fiber: 3g (14% of DV)
  • Sugars: 40g
  • Protein: 5g
  • Vitamin A: 70% of DV
  • Vitamin C: 2% of DV
  • Calcium: 10% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Orange Almond Pumpkin Cream Trifle

Ingredients

  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
  • 1/3 cup packed brown sugar
  • 2 large egg yolks
  • 2 teaspoons vanilla extract
  • 1 container (8 oz.) frozen whipped topping, thawed, divided
  • 1 (16 oz.) frozen pound cake, thawed, cut into 20 slices
  • 2 tablespoons orange liqueur (such as Grand Marnier) or orange juice
  • 1/3 cup orange marmalade or pineapple preserves
  • 1/2 cup sliced almonds, toasted, divided

 

Directions

COMBINE pumpkin pie mix, evaporated milk and sugar in large saucepan. Cook over medium heat, stirring constantly, until mixture is hot but not boiling. Remove from heat. Beat egg yolks lightly in small bowl. Pour small amount of hot mixture into egg yolks; stir. Stir yolk mixture into hot pumpkin mixture in saucepan. Return to heat; bring mixture to a boil, stirring constantly. Remove from heat. Stir in vanilla extract. Cool to room temperature. Fold in 1 1/2 cups whipped topping.

LAY pound cake slices on work surface and drizzle with orange liqueur. Spread with marmalade.

PLACE 1/3 pumpkin cream on bottom of 2 to 3-quart straight-sided glass serving bowl. Stand 8 to 10 slices upright in pumpkin cream along side of bowl, marmalade side facing in. Top pumpkin cream as follows: 1/4 cup almonds, 5 slices of cake, 1/3 of pumpkin cream, remaining cake slices, remaining pumpkin cream, remaining whipped topping. Top with remaining almonds. Cover and refrigerate overnight to blend flavors.

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