Ingredients
1 cup sour cream1 cup honey1 large egg, room temperature1/4 cup canola oil2-1/2 cups all-purpose flour1/2 teaspoon salt1 teaspoon baking soda1 teaspoon baking powder2 teaspoons ground ginger1/2 teaspoon ground cinnamonPUDDING LAYER:2 cups 2% milk1 package (3.3 ounces) instant white chocolate pudding mixPUMPKIN MOUSSE LAYER:1 cup 2% milk1 package (3.4 ounces) instant pumpkin spice pudding mix1 carton (8 ounces) frozen whipped topping, thawed
Preparation
Preheat oven to 350°. Beat sour cream, honey, egg and oil until well blended. In another bowl, whisk together next 6 ingredients; gradually beat into sour cream mixture. Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan 5 minutes. Remove to a wire rack to cool completely.
Meanwhile, for the pudding layer, whisk milk and white chocolate pudding mix 2 minutes. Let stand until soft-set, about 5 minutes. Refrigerate. For the mousse layer, whisk milk and pumpkin spice pudding mix in another bowl for 2 minutes. Fold in whipped topping. Refrigerate.
To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, layer a third of the cake cubes, white chocolate pudding and pumpkin mousse. Repeat layers twice. Refrigerate, covered, 4 hours or overnight.
