A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Tasty Blackberry Trifle

Author: Sue Gray

Tasty Blackberry Trifle Recipe

Fresh blackberries, enhanced by blackberry jam, complement the mild spices in this pumpkin cake trifle.

At a glance

6 servings


Choose your measure:

  • 2 1/2 to 3 cups leftover pumpkin spice cake, cubed (See "tips", below.)
  • 2 to 3 cups fresh or frozen/thawed blackberries
  • 1/4 cup jam or jelly
  • 2 to 4 tablespoons ginger syrup or simple syrup
  • 1 cup dry pastry cream mix, prepared as directed on package, about 2 to 2 1/2 cups pastry cream; or use 1 box vanilla pudding, prepared as directed for pudding (not pie)
  • 1 cup heavy cream, whipped


  1. Reserve some of the berries whole, for a garnish. Take the remaining berries, crush about one-quarter of them, slice the rest, and combine with the jam. Allow the mixture to sit for an hour or so.
  2. Sprinkle the cubes of cake with the syrup.
  3. Layer the cake, pastry cream, and blackberries and/or jam in six small bowls or trifle dishes.
  4. Refrigerate for several hours. Top with softly whipped cream; garnish with berries or a swirl of jam, and serve.
  5. Yield: 6 individual trifles.