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1 store-bought spice cake mix, prepared per package directions and cooled
1/3 cup plus 2 tablespoons old-fashioned oats
1/4 cup plus 2 tablespoons flour
1/4 cup brown sugar
1/4 cup granulated sugar
5 tablespoons butter, melted
1/2 cup apricot jam
1/4 cup orange juice
1 egg yolk (or 1/4 cup pasteurized egg yolks)
3/4 cup canned pumpkin pie filling
3/4 cup white chocolate chips
1 cup heavy cream
1/2 cup Ocean Spray® Craisins® Original Dried Cranberries , plus extra as garnish
Prepare cake as following package directions. Cool completely. Cut into cubes and set aside.
To make streusel:
Preheat oven to 325°F. Line a sheet pan with foil; set aside.
Combine oats, flour, brown sugar and sugar in a medium bowl. Add melted butter and stir until mixture is crumbly. Pour onto prepared sheet pan. Bake 15 to 20 minutes, or until golden brown. Set aside to cool; crumble into small pieces. Set aside.
To make apricot-orange sauce:
Combine apricot jam and orange juice in a medium mixing bowl. Whisk together until smooth. Set aside.
To make pumpkin mousse:
Combine egg yolk and pumpkin pie filling in a medium mixing bowl. Place white chocolate chips in a microwave safe bowl. Microwave on HIGH for 2 minutes or until melted and smooth, stopping every 30 seconds to stir. Stir melted white chocolate into pumpkin mixture. Using an electric mixer on high speed, whip cream in a medium mixing bowl until stiff peaks form. Gently fold whipped cream into pumpkin mixture.
To assemble trifle:
Place a dollop of mousse at the bottom of a serving dish. Top with Craisins® dried cranberries and a drizzle of sauce. Place a few cubes of cake over mousse. Top with another layer of mousse, Craisins® and sauce, then top with streusel. Garnish with a few Craisins® on top.