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Lemon-Pear Gingerbread Trifle
Lemon-Pear Gingerbread Trifle
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Prep Time:
20 minutes
Total Time:
13 hours 55 minutes
Make-ahead trifle for easy entertaining - a delicious dessert ready to enjoy straight from the fridge!
Ingredients:
  • 1 egg
  • 1 box (14.5 oz) Betty Crocker™ Gingerbread Cake & Cookie Mix
  • 1 1/4 cups lukewarm water
  • 2 cans (15 oz each) sliced pears
  • 1 can (15.75 oz) lemon pie filling
  • 2 cups whipping cream
Instructions:
  • Preheat the oven to 350°F and generously coat the bottom of a 13x9-inch pan with cooking spray. In a large bowl, mix together the gingerbread mix, water, and egg using a fork until well combined. Stir vigorously for about 2 minutes until fully mixed. Transfer the batter into the pan and bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean.
  • Drain the pears into a 2-cup glass measuring cup, saving 3/4 cup of pear liquid. Combine 1/2 cup of the pie filling with the pear liquid. Microwave uncovered on High for 1 to 2 minutes until hot; whisk until smooth. Chill the pears and remaining pie filling.
  • Use a fork to puncture the top of the warm cake in multiple spots. Drizzle the warm lemon sauce over the cake, ensuring it is evenly distributed. Allow the cake to cool completely, approximately 1 hour.
  • Cut the cake into 1 1/2-inch squares. Next, whip the cream in a large bowl using an electric mixer until thickened. Gradually mix in the remaining pie filling while continuing to beat until thick. Now, place one-third of the cake cubes in the bottom of a 2-quart clear glass bowl. Spread one-third of the cream mixture over the cake cubes and layer one-third of the pears on top. Repeat this layering process twice more. Lastly, cover the bowl and refrigerate for at least 12 hours before serving.

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