Spice Cake & Cranberry Trifle

This elegant trifle reimagines tradition, featuring spiced cake enriched with Ginger Infused Olive Oil for aromatic depth, a sweet-tart cranberry layer infused with Cinnamon Pear Balsamic and orange liqueur, and a velvety cream cheese layer with vanilla-scented richness. A show-stopping finale to your Thanksgiving feast.

Serves 6-8 

Ingredients: 

Cake Batter: 

1 box Spice Cake Mix 

1 cup water 

3 eggs 

½ cup Ginger Infused Olive Oil 

Cranberry Filling: 

1 can (14oz) whole cranberry sauce 

¼ cup Cinnamon Pear Infused Dark Balsamic 

¼ cup orange juice 

¼ cup Grand Marnier or orange liqueur 

½ cup granulated sugar  

Cream Filling:

1 package (8oz) cream cheese, softened 

2 cups heavy cream 

½ cup granulated sugar 

1 teaspoon vanilla extract 

 Sugared cranberries, orange peel, mint, and fresh rosemary for garnish 

Instructions 

Preheat the oven to 350°F and line a 13x9-inch baking dish with parchment paper. 

Place box cake mix, water, eggs, and Ginger Infused Olive Oil in a large bowl and whisk to combine. Transfer the batter to the prepared baking dish and spread out in an even layer. Place in the oven and bake for 20 to 25 minutes or until the cake is cooked through. Remove from the oven and set aside to cool on a wire rack. 

Meanwhile, place the cranberry sauce, Cinnamon Pear Infused Dark Balsamic, orange juice, liqueur, and sugar in a medium saucepan, and whisk to combine. Bring the mixture to a low simmer over medium heat, whisking frequently, until the filling has reduced and thickened, about 15 minutes. Remove from the heat and set aside to cool completely at room temperature. 

Place the softened cream cheese in the mixer fitted with the whisk attachment and beat until fluffy and smooth. Add the heavy cream, sugar, and vanilla to the bowl and continue to beat until stiff peaks form. Cover and refrigerate until ready to use (or transfer to a piping bag and refrigerate until ready to use). 

To assemble the trifles, cut the spice cake into small cubes and place in the bottom of your serving glasses. Top the cake with the cranberry filling. Top the cranberry filling with the creamy filling. Repeat until the glasses are filled, finishing with the cream filling. Cover and refrigerate until ready to serve. 

Before serving, garnish the trifles with sugared cranberries, orange peel, mint, and fresh rosemary.