Honey Gingerbread Trifle

• 1 cup sour cream
• 1 cup honey
• 1 large egg, room temperature
• 1/4 cup canola oil
• 2-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground ginger
• 1/2 teaspoon ground cinnamon
• 2 cups 2% milk
• 1 package (3.3 ounces) instant white chocolate pudding mix
• 1 cup 2% milk
• 1 package (3.4 ounces) instant pumpkin spice pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed

1. Preheat oven to 350u0b0. 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.
2. 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.
3. 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.

sour cream, honey, egg, canola oil, flour, salt, baking soda, baking powder, ground ginger, ground cinnamon, milk, instant white chocolate pudding mix, milk, frozen whipped topping

Taken from www.tasteofhome.com/recipes/honey-gingerbread-trifle/ (may not work)