By Saturday afternoon, we still had about half the pumpkin cake leftover and half of the caramel sauce so Nick’s dad and I started brainstorming – what could we do with the rest of the cake and sauce to make sure we didn’t waste it?
I’ve had trifles before, but I’ve never tried making my own. And while we didn’t have the actual “trifle” dish, I think it came out perfect.
This is a great way to use up extra cake or sweet breads and it’s versatile enough to stand up to just about any flavor combination you could put together.
Pumpkin, White Chocolate, and Caramel Toffee Trifle