Parfaits are one of my favorite ways to use leftover ingredients, whether they be cake, custard, or whipped cream. This week, after making a few pound cakes, I had enough cake and apples to make more than a few trifles. 

Here, the addition of bourbon and topping of a sweet and spicy pumpkin whipped cream add more than enough flavor to warrant the lack of a custard here. Besides, who wants to stand over a hot stove stirring custard while our days are still long and hot?

APPLE Pumpkin trifles


  • Apple Cinnamon Pound cake (recipe here)
  • 2 grannysmith apples, chopped
  • 1/4 cup bourbon
  • 1 cup heavy whipping cream
  • 1/3 cup sugar
  • 1 teaspoon cinnamon
  • 1/4 cup pumpkin puree 


  1. Cut the apple cinnamon pumpkin cake into 1 inch squares. Place a single layer in a jar.
  2. Top with chopped apples and drizzle a little bourbon on top.
  3. In a seperate bowl, whisk the heavy whipping cream to soft peaks. Slowly add the sugar while whipping, and continue until stiff peaks form. Fold in the cinnamon and pumpkin puree. 
  4. Top the apple layer with some whipped cream. Repeat with another layer of cake, apples, bourbon, and whipped cream. Repeat until you reach the top of the container. 
  5. Store in the refrigerator. 
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