Preheat the oven to 350F / 180C.

In a bowl beat the sour cream, honey, egg and oil until smooth and combined.

In a sperate bowl whisk together the flour, salt, baking soda, baking powder, ground ginger and ground cinnamon.

Gradually add the dry mixture to the sour cream mixture.

Transfer to a greased and lined 9 inch (23cm) square baking tin. Bake for 25-30 minutes until a toothpick inserted into the center of the cake comes out clean.

Cool in the tin for five minutes then remove to a cooling rack to cool completely.

Make the pudding layer by whisking the milk and white chocolate pudding mix for two minutes. Allow to stand for five minutes to start to set then chill in the fridge until ready to use.

Make the mousse layer by whisking together the milk and pumpkin spice pudding mix in a bowl for two minutes. Fold in the thawed frozen whipped topping then chill in the fridge until ready to use.

To assemble, cut the cake into one inch (2.5cm) cubes. Layer one third of the cake cubes in the base of a trifle bowl. Top with a layer of the white chocolate pudding followed by a layer of the pumpkin mousse. Repeat the layers twice finishing by topping the pumpkin mousse with cubes of the cake.

Chill until ready to serve.