| | Directions | | Combine cake mix, water and egg in a mixing bowl. Mix well and pour into an ungreased 8x8-inch baking pan. Bake at 350° for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; turn out of pan onto a wire rack. When completely cooled; crumble cake and set aside, reserving 1/4 cup crumbs for garnish. Whisk together milk and pudding mixes in a bowl for 2 minutes, or until slightly thickened. Let stand for 2 minutes, or until softly set. Stir in pumpkin and spices; mix well, In a trifle bowl or 3-1/2 quart glass serving bowl, layer one-quarter of the cake crumbs, one-half of pudding mixture, one -quarter of crumbs and one-half of whipped topping. Repeat layers, ending with topping. Garnish with reserved cake crumbs. Serve immediately or refrigerate. Serves 18. |
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| Ingredients | | - |  | 1 package gingerbread cake mix (14 1/2 ounce pkg) |
| - | | 1 1/4 cups water |
| - | | 1 egg |
| - | | 4 cups milk |
| - | | 4 packages sugar-free instant butterscotch pudding mix (1 ounce pkgs) |
| - | | 1 can pumpkin (15 ounce can) |
| - | | 1 teaspoon cinnamon |
| - | | 1/4 teaspoon ground ginger |
| - | | 1/4 teaspoon nutmeg |
| - | | 1/4 teaspoon allspice |
| - | | 1 package whipped topping, thawed (12 ounce pkg) |
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