Spiced Pear Poundcake Trifle
Warm cinnamon, nutmeg and cloves spice up juicy, ripe pears that are layered with buttery poundcake, warm caramel sauce and vanilla bean whipped cream. Spiced Pear Poundcake Trifle is a simple dessert that’s a stellar end to a crisp fall day.
I’m sure, now that Labor Day is behind us you’ve heard the cry for pumpkin spice everything. It started to pop up at the beginning of August this year and, I swear, that was the earliest pumpkin spice sighting ever. And as much as I love pumpkin spice all.the.things….frankly, I’m a little sick of it by Halloween. Which is odd because pumpkins and Halloween are just supposed to go together. Like mac and cheese.
So, this year, I’m going to hold off for a bit and start my fall with spiced other things….like apples and pears. I feel like pears are the black sheep of fall…even though they are at their prime this time of year every is all about apple picking and pumpkin latte sipping. But they’re missing out….really, the pear is a sweet, juicy delight all by itself but when “spiced up” it’s a decadent fall treat that makes an easy, elegant dessert.
We entertain more in the fall than in the summer…surprisingly. It seems that most of my friends are around this time of year so it makes getting together on the fly a little easier. Plus, it’s nice to sit outside in the evenings when it’s still warm enough to enjoy the chirping crickets but cool enough to wear sweatshirts. And since most of our gatherings are unplanned, I like to keep things on hand to make entertaining quick and easy without having to run to the store…like Sara Lee Frozen Desserts. I always have a Sara Lee Poundcake in my freezer for an impressively easy and over the top amazing fall dessert. Sara Lee Poundcakes are moist and delicious just on their own but it’s easy to make a dessert that’s uniquely yours! These Spiced Pear Poundcake Trifles are so simple to make but look absolutely stunning. Layers of buttery poundcake, gooey spiced pears, caramel sauce and lightly sweetened vanilla bean whipped cream. Piled high in a jar, guests can’t wait to plunge their spoon into one and pull out the gooey, warm pears coupled with a few chunks of buttery poundcake.
Spiced Pear Poundcake Trifles with Caramel Sauce and Vanilla Bean Whipped Cream are excellent served with a tall glass of cold brew coffee after a hearty meal like these fall apart, mouthwatering short ribs. Your guests may never leave and they will have totally forgotten about pumpkin spice everything. For more ideas on how to make Sara Lee desserts #UniquelyYours check out their Facebook page!
Get the Recipe: Spiced Pear Poundcake Trifle with Caramel Sauce and Vanilla Bean Whipped Cream
- 3 large pears, peeled and diced
- 3 tablespoons butter
- 1/2 cup light brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1 1/2 cups heavy whipping cream
- 1/4 cup confectioners’ sugar
- 1 teaspoon vanilla bean paste
- 1 family-size Sara Lee Pound Cake, thawed and cut into 1/2 inch cubes
- 1/2 cup caramel sauce, I use my homemade caramel sauce.
- In a medium saucepan, saute the pears with the butter over medium heat until softened. Add the brown sugar and cook until the pears begin to caramelize. Stir in the cinnamon, cloves and nutmeg. Continue to cook for another two minutes stirring occasionally. Remove from the heat and allow to cool to room temperature.
- In a medium bowl, whisk the cream, sugar and vanilla together until stiff peaks form. Chill until ready to use.
- In four small mason jars or a medium bowl, cover the bottom with a layer of poundcake cubes. Top the poundcake with a layer of pears and then drizzle with 1/4 cup of caramel sauce (divided if making four individual servings). Top the caramel sauce with 1/2 the whipped cream (again, divided if making four individual servings.) Repeat the layers again ending with whipped cream. Top each serving with a little freshly grated nutmeg and drizzle with a bit more caramel sauce, if desired.
- Can be made up to 2 hours in advance, best if served immediately.
This is a sponsored conversation written by me on behalf of Sara Lee. The opinions and text are all mine.