Who doesn't love a good
boozy dessert? These easy mini-trifles are perfect for a hungry crowd.
That is, if you can hold off snacking on the cake before building them!
Ingredients:
For the cake
Ingredients:
For the cake
Cooking spray
2
c.
all-purpose flour
2
tsp.
ground cinnamon
1
tsp.
pumpkin pie spice
1
tsp.
kosher salt
1
tsp.
baking powder
1/2
tsp.
baking soda
1/2
c.
(1 stick) butter, softened
1
c.
packed brown sugar
1/2
c.
granulated sugar
4
large eggs
1
(15-oz.) can pumpkin puree
2
tbsp.
Fireball whiskey
Directions:
*Preheat oven to 350°. Line a 9”-x-13” baking pan with parchment and grease with cooking spray. In a medium bowl, whisk together flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda.
*In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin puree and Fireball and beat until incorporated. Add dry ingredients and mix until just combined.
*Pour batter into prepared baking pan and smooth top. Bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely.
*Meanwhile, make whipped cream frosting: In a large mixing bowl using a hand mixer, beat cream cheese and sugar until light and fluffy. Add in cream, Fireball, cinnamon, cayenne if using, and salt and beat until medium-stiff peaks form.
*When cake is cool, cut into 1" cubes. Place 3 pieces of cake in the bottom of each serving glass, top with a dollop of Fireball whipped cream, and drizzle with caramel. Repeat layering until glasses are full.
*Serve with a Fireball nip overturned in every serving.
For whipped cream frosting
12
oz.
cream cheese, softened
1 1/2
c.
powdered sugar
3 3/4
c.
cold heavy cream
1/4
c.
Fireball whiskey
1/4
tsp.
ground cinnamon
Pinch cayenne (optional)
Pinch kosher salt
Caramel, for drizzling
Fireball nips, for serving
Directions:
*Preheat oven to 350°. Line a 9”-x-13” baking pan with parchment and grease with cooking spray. In a medium bowl, whisk together flour, cinnamon, pumpkin pie spice, salt, baking powder, and baking soda.
*In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat butter and sugars together until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin puree and Fireball and beat until incorporated. Add dry ingredients and mix until just combined.
*Pour batter into prepared baking pan and smooth top. Bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely.
*Meanwhile, make whipped cream frosting: In a large mixing bowl using a hand mixer, beat cream cheese and sugar until light and fluffy. Add in cream, Fireball, cinnamon, cayenne if using, and salt and beat until medium-stiff peaks form.
*When cake is cool, cut into 1" cubes. Place 3 pieces of cake in the bottom of each serving glass, top with a dollop of Fireball whipped cream, and drizzle with caramel. Repeat layering until glasses are full.
*Serve with a Fireball nip overturned in every serving.
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