Type what you have

Ingredients

• ✓ gingerbread cake mix
• butter
• corn syrup
• brown sugar
• pear half
• pecan

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Mix the melted butter, corn syrup, and brown sugar in a 9-inch round cake pan.
2. 2 Slice pear halves in half lengthwise. Place a pecan in the center of each pear quarter. Place pears cut side down in the cake pan, arranging them like spokes radiating from the center of the pan. Sprinkle any remaining pecans around the pears.
3. 3 Prepare the cake mix according to package directions, and pour over the pears and pecans in the cake pan.
4. 4 Bake 40 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Cool slightly before turning out onto a serving dish.

By Mallinda

Ingredients

• ✓ gingerbread cake mix
• water
• egg
• milk
• vanilla pudding mix
• pumpkin pie filling
• brown sugar
• cinnamon
• whipped topping
• gingersnap

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Combine gingerbread cake mix, water, and eggs in a large bowl. Stir until well blended. Divide batter between 2 ungreased 9-inch cake pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place cake pans on wire racks to cool for 10 minutes. Invert and let cool to room temperature, about 20 minutes.
4. 4 Combine milk and vanilla pudding mix in a saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; let cool until thickened, about 10 minutes. Stir in pumpkin pie filling, brown sugar, and cinnamon.
5. 5 Crumble 1 gingerbread cake into the bottom of a large punch bowl. Pour 1/2 of the pudding mixture over the gingerbread. Add a layer of whipped topping. Repeat with remaining gingerbread cake, pudding mixture, and whipped topping. Sprinkle gingersnaps on top.
6. 6 Refrigerate until pudding is set and flavors combine, 8 hours to overnight.

By legraham937

Ingredients

• ✓ gingerbread cake mix
• water
• egg
• vanilla pudding mix
• eggnog
• heavy cream
• white sugar
• vanilla extract
• cranberry
• gingersnap cookie crumbs

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C) or 325 degrees F (165 degrees C) according to package directions and baking pan material.
2. 2 Combine cake mix, water, and egg in a bowl; pour into pan size, shape, and material of your choice. Bake according to package directions and pan size, shape, and material, 24 to 37 minutes. Cool completely, about 1 hour.
3. 3 Meanwhile, place pudding mix in a large bowl; whisk in eggnog for about 2 minutes. Refrigerate pudding until gingerbread cake is cool and ready to assemble trifle.
4. 4 Whip cream in a separate large bowl until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
5. 5 Crumble ½ gingerbread cake into a trifle or large glass bowl. Spread ½ eggnog pudding over cake, then spread ½ whipped cream on top of pudding. Repeat layers with remaining ½ each gingerbread cake, eggnog pudding, and whipped cream. Refrigerate 6 hours to overnight. Sprinkle top with cranberries and cookie crumbs before serving.

By Jen Graham