Instructions
- For the Pumpkin Pound Cake
- PREHEAT oven to 350ºF and line a 8 x 4 inch loaf pan with parchment paper. Butter or spray the pan with non-stick spray.
- WHISK together in a medium bowl the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg. Set aside.
- CREAM the butter and both sugars fluffy in a large bowl or the bowl of your electric mixer fitted with the paddle attachment. Add the eggs, one at a time, allowing each to incorporate before adding the next. Add the vanilla and pumpkin and mix to combine.
- SLOWLY add the dry ingredients to the pumpkin mixture, stirring until everything is combined.
- SCRAPE batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, about 50-60 minutes.
- For the Candied Pecans
- PREHEAT oven to 300ºF, line a rimmed baking sheet with parchment paper and set aside.
- ADD both sugars, cinnamon, and salt in a medium bowl. Whisk until combined. Set aside.
- WHISK the egg white, vanilla, and water together until frothy in a large bowl. Add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered.
- SPREAD the pecans out in a single layer on prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.
- For the Milk Pudding
- WHISK together condensed milk, cold water and instant pudding until thoroughly combined in a large bowl. Refrigerate until set.
- For the Milk buttercream
- BEAT together in a medium bowl using a hand mixer (or in your stand mixer with the whisk attachment), the butter, condensed milk, vanilla, and milk until combined.
- ADD in sugar, slowly, and continue adding and whisking until all the sugar has been added and the buttercream reaches smooth peaks.
- To Assemble
- DOLLOP, in a trifle dish, about 1 cup of the pudding on the bottom and spread evenly to the edges.
- TOP with a layer of pumpkin pound cake cubes, followed by a sprinkle of candied pecans (about 1/2 cup).
- TOP the pecans with another cup of the pudding, followed by a layer of pumpkin pound cake cubes, followed by a sprinkle of candied pecans.
- REPEAT these layers until you are out of pudding and pumpkin bread.
- SPRINKLE your last pumpkin bread with some candied pecans.
- USE a piping bag or just with a spatula, pipe or spread the buttercream across the top of the trifle. Sprinkle with a few final pecans.
- REFRIGERATE for an hour or two before serving.
- Recipe Credit to Jenna from Butter Loves Company
