Raspberry Ginger Royale

This tasty dessert recipe features our Red Raspberry Preserves.

Ingredients

Directions
1. Prepare gingerbread cake mix per direction on the box. Bake in a 13 in x 9 in x 2 inch baking pan for 25-30 minutes. While cake is baking, prepare vanilla pudding. After pudding is prepared, stir 1/3 cup Red Raspberry Preserves into hot pudding. The color resembles butterscotch pudding.
2. As soon as cake is finished baking, gently spread 1/3 cup of Red Raspberry Preserves on top of the cake. Let cool to room temperature.
3. When cool, slice cake into cubes. Eight vertical cuts and twelve horizontal cuts for the cubes work well. Layer 1/3 of cubes in a three-quarter trifle dish or a glass bowl. Sprinkle 1/3 cup of raspberries on cubes, followed by 1/3 cup of pudding. Continue layering two more times ending with pudding.
4. Finish with whipped topping, pecans, and raspberries in that order, covering the pudding. Chill thoroughly as the flavors mingle and enhance the taste. Serves 12 to 14.