Modified from Taste of Home
Gingerbread
1 cup sour cream
1 cup honey
1 large egg
1/4 cup canola oil
2 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1 tsp baking powder
2 tsp ginger
1/2 tsp cinnamon
Pudding Layer
2 cups milk
1 pkg instant white chocolate pudding mix (I used sugar free as that's all I could find and that took me 3 stores!)
Pumpkin Mousse Layer
1 cup milk
1 pkg instant pumpkin spice pudding mix (so Google says this exists...um, yeah....no.....I could have ordered it online....which is SO not helpful....so I used vanilla pudding mix and then just added 1 tsp of pumpkin pie spice and it worked great)
1 carton (8 oz) frozen whipped topping, thawed
Preheat oven to 350. Beat sour cream, honey, egg and oil until well blended. In another bowl, whisk next six ingredients; gradually beat into sour cream mixture. Transfer to a greased 9 inch square baking pan. Bake until a toothpick inserted into center comes out clean, 25-30 minutes. Cool in pan 5 minutes. Remove to cool completely on a wire rack.
For pudding layer, whisk milk and white chocolate pudding mix about 2 minutes. Then let stand for about 5 minutes, until soft set. Refrigerate. For mousse layer, whisk milk and pumpkin pie pudding in another bowl for 2 minutes. Fold in whipped topping. Refrigerate.
To assemble, cut cake into 1 inch cubes. In a 3 quart trifle bowl, layer a third of cake cubes, white chocolate pudding and pumpkin mousse. Repeat layers twice. Refrigerate, covered, 4 hours or overnight.
Makes 12 servings.