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Cranberry And Ginger Trifle That's Easy To Make For The Holidays

Cranberry And Ginger Trifle

Prep Time 30 minutes
Servings 12



  • 2 Pre-made butter pound cakes you can make your own but why bother you can also use angel food cake for a more fluffy texture.

For The Cranberry Compote

  • 2 12 oz bags of cranberries
  • 2 cups of white sugar
  • 2 cups of water
  • 1 tbsp of grated ginger

For The Whipped Filling

  • 1 8 oz package of cream cheese room temperature
  • 2 cups of heavy whipping cream
  • 1/2 tspĀ  of vanilla extract
  • 1/4 cup of brown sugar
  • 1/4 cup of white sugar



    For The Cranberry Compote

    • Add all ingredients to a saucepan and bring to a boil. Let simmer for 8-10 minutes until berries begin to burst. Set aside and let cool completely. I like to help it along and press the berries so they burst more.

    For The Whipped Filling

    • Cream the cream cheese and sugars in a mixer with a paddle attachment until combined. Combine vanilla and whipping cream and slowly add to the mixture. Whip until soft peaks are formed.


    • Layer the trifle dish starting with 1/3 of the pound cake, then adding compote and topping with whipped cream. Repeat two more times and always finish with the whipped cream.