This Christmas Trifle Recipe Is the Ultimate Make-Ahead Holiday Dessert

Name: This Christmas Trifle Recipe Is the Ultimate Make-Ahead Holiday Dessert
Total time: 1 h 30 min
Yield: 16 serving(s)
Ingredients: 1 box gingerbread cake mix (14.5 oz.); 2 bags fresh or frozen and thawed cranberries (12 oz.); 1 3/4 c. granulated sugar; 1 c. water; 1/2 tsp. ground cinnamon; 2 c. heavy or whipping cream; 8 oz. cream cheese, at room temperature; 3/4 c. confectioners’ sugar; 1 tbsp. vanilla

It starts with our favorite baking shortcut: boxed cake mix!

By Samantha MacAvoy and The Good Housekeeping Test KitchenUpdated: Nov 18, 2021

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Yields:

16 serving(s)

Total Time:

1 hr 30 mins

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Filled with layers of spicy gingerbread cake and sweet-tart cranberry compote, this easy Christmas Trifle couldn’t get any more festive. The classic British sweet has become a staple of any holiday party—especially when it comes to Christmas desserts—with endless possibilities for stuffing it with all kinds of delicious ingredients. Piled high with colorful, creamy layers, trifle recipes are not just tasty treats, but stunning centerpieces too.

Try this recipe with fresh fruit and whipped cream when berries are in season, or swap in layers of chocolate cake and store-bought caramel for serious chocolate dessert lovers. The best part? The trifle can be assembled the night before so you don’t have to worry about dessert while prepping your holiday roast.

Steal these Test Kitchen-approved secrets to get started:

Save time by using a cake mix as your base. Gingerbread is perfect for the holidays, but if it isn't your thing, vanilla cake mix or pre-made pound cake works too.
Use a spatula to break up the cranberries. When you're making the cranberry compote, stir frequently with a silicone spatula, using it to smash the berries against the side of your pan for the perfect consistency.
Cut up cake slabs to fit every nook and cranny. If you spot an empty space in one of your trifle's cake layers, carve off a piece from an unused cake slab to fill in the gaps.
Make sure the trifle sits for at least four hours before serving. A trifle needs time to rest so that the flavors meld and the cake softens. Read: This is the ultimate make-ahead dessert.

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Ingredients

1
box gingerbread cake mix (14.5 oz.)
2
bags fresh or frozen and thawed cranberries (12 oz.)
1 3/4 cups
granulated sugar
1 cup
water
1/2 tsp.
ground cinnamon
2 cups
heavy or whipping cream
8 oz.
cream cheese, at room temperature
3/4 cup
confectioners’ sugar
1 Tbsp.
vanilla

Directions

1. Step 1Heat oven to 350°F. Prepare cake mix per package directions and pour into a 9-inch square baking pan. Bake per package instructions, then let cool completely.
2. Step 2Meanwhile, in a 3-quart saucepan, combine cranberries, sugar, water, and cinnamon. Bring to a boil on high, then simmer until most of the berries burst, 6 to 8 minutes, stirring often and mashing berries against side of pan to break up. Transfer to a bowl; refrigerate until cold.
3. Step 3In another bowl, beat cream just to soft peaks; set aside. In another bowl with the same beaters, beat cream cheese and sugar until smooth and creamy. Gradually beat in the whipped cream. Transfer to the fridge until ready to assemble.
4. Step 4Assemble the trifle: Scoop 1 cup of cream and set aside. Slice cooled cake into 1/2-inch slabs. Layer cake onto the bottom of a trifle dish to cover. Top with a layer (about 1 cup) of berry compote and a layer of whipped cream. Repeat layers of cake, compote, and cream and until dish is almost full. Top with reserved whipped cream. Let trifle sit at least 4 hours.
5. Step 5Garnish with sugared cranberries and serve.