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4-Ingredient Pumpkin Parfait with Maple Whipped Cream
A Pumpkin Parfait that layers rich pumpkin cake with a fresh maple whipped cream.
Ingredients
Instructions
step 1
Preheat oven to 350 degrees. Prepare a 13 x 9-inch baking dish by spraying it with cooking spray, then lining with a piece of parchment paper with about an inch of parchment paper hanging over each end (this will ensure you can lift the cake out of the pan once cool).
step 2
Place the bowl of a stand mixer or a large bowl in the fridge or freezer to chill.
step 3
In a separate medium bowl, fold the pumpkin puree into the boxed cake mix until completely incorporated into a uniform batter.
step 4
Spread the batter out into the prepared pan in an even layer. Bake for 20 minutes or until the cake is baked through and a toothpick comes out clean. Let cool.
step 5
Make the whipped cream by adding the heavy cream, maple syrup and pinch of salt into the prepared chilled bowl. Whisk at medium speed until stiff peaks form. Set aside.
step 6
Using the rim of the same sized glass as your serving glass, cut 6 circles out of the cake mix. In each glass, layer cake, then whipped cream, then cake, then a final layer of whipped cream. If desired, garnish with a pinch of cinnamon. Enjoy.
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