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
-
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
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
Description
- Step 1Preheat 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.
- Step 2In 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.
- Step 3Pour batter into prepared baking pan and smooth top. Bake until a toothpick inserted in middle comes out clean, 30 minutes. Let cool completely.
- Step 4Meanwhile, 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.
- Step 5When 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.
- Step 6 Serve with a Fireball nip overturned in every serving.
