Gingerbread Pumpkin Trifles

• FOR THE CRUMB TOPPING:
• 1/2 cups Sugar
• 1-1/2 cup All-purpose Flour
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Salt
• 1 stick Unsalted Butter, Melted And Slightly Cooled
• FOR THE CAKE:
• 2 whole Eggs
• 1-1/2 cup Sugar
• 1 stick Unsalted Butter, At Room Temperature
• 1 teaspoon Vanilla
• 1 Tablespoon Molasses
• 1 cup Sour Cream
• 2 cups All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1 Tablespoon Ground Ginger
• 2 teaspoons Cinnamon
• 1 teaspoon Nutmeg
• 1 teaspoon Salt
• FOR THE PUMPKIN CREAM:
• 8 ounces, weight Cream Cheese, At Room Temperature
• 1/2 cups Canned Unsweetened Pumpkin Puree
• 1/2 cups Sugar
• 1/2 cups Frozen Whipped Topping
• 1 Tablespoon Vanilla
• 1 pinch Salt

1. To make the crumb topping, combine the sugar, flour, ginger and salt in a bowl. Stir in the melted butter and let the mixture sit while you assemble the rest of the cake.
2. Preheat the oven to 350 F and butter and flour a 9 x 13 baking pan.
3. For the cake: In a large bowl using either a stand mixer or a hand mixer cream the eggs and sugar together. Beat in the butter. Add the vanilla, molasses and sour cream and continue mixing until combined.
4. In a separate bowl, combine the flour, baking soda, baking powder, ground ginger, cinnamon, nutmeg and salt. Stir the flour mixture into the wet batter and mix.
5. To assemble the cake, pour the batter into the buttered and floured 9 x 13 baking pan. With your fingers, crumble the crumb topping evenly over the batter. Put the dish into the heated oven and bake for approximately 50 minutes or until a cake tester inserted in the center comes out clean. Remove dish from oven and set it on a rack to cool.
6. While the cake cools, make the pumpkin cream by combining the cream cheese, pumpkin puree, sugar, whipped topping, vanilla and salt in a bowl and mix until completely smooth and all the ingredients are fully incorporated.
7. To assemble the trifles: Place a large spoonful of the pumpkin cream into the bottom of an 8 ounce jar, cut up the cake into cubes and layer a few cubes over the cream. Repeat layers a couple more times and be sure to finish the top with some of the baked crumb mixture.
8. This amount of cream should give you enough for four 8 ounce jars but with enough leftover cake to make 4 more, if you like. Or eat the cake plain!

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Taken from tastykitchen.com/recipes/desserts/gingerbread-pumpkin-trifles/ (may not work)