Pumpkin Trifle

Pumpkin Trifle

Pumpkin Trifle
When you want to spice up your desserts in autumn, use this pumpkin trifle recipe. It's a simple make and so darn good.
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Makes:
20 servings

Ingredients
1 (18.25 oz.) package spice cake mix
1 (3.4 oz.) package instant vanilla pudding
1 cup pumpkin puree
1/2 cup water
1/2 cup vegetable oil
3 eggs
2 tsp. pumpkin pie spice
2 cups cold milk
2 (3.4 oz.) packages cheesecake flavor instant pudding and pie filling
2 cups whipped topping
1 cup chopped toasted pecans
1 cup English toffee bits

Methods/steps
Preheat oven to 350 degrees. Lightly grease a 9x13-baking dish. Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish. Bake in the preheated oven for 45 to 50 minutes. Allow cooling to room temperature on a wire rack. Cut the cake into 1-inch cubes. Whisk together the milk and cheesecake pudding mix. Allow setting, about 2 minutes. Fold the whipped topping into the pudding mixture. Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.
Additional Tips
Ready in 3 hours 10 min

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