Pumpkin Cream Trifle Recipe

  • 1 package spice cake mix
  • 1 package instant vanilla pudding mix
  • 1 cup canned pumpkin
  • 1/2 cup vegetable oil
  • 1 teaspoon ground cinnamon
  • 1/2 cup water
  • 3 eggs
  • 1/2 teaspoon ground ginger
  • 2 cups cold milk
  • 2 packages instant cheesecake pudding mix
  • 2 cups whipped topping
  • 1 cup chopped pecans, toasted
  • 3/4 cup English toffee bits or almond brickle chips
Container: 9- x 13-inch baking pan and a trifle bowl
45 mins
  • In a large mixing bowl, combine the first 8 ingredients.
  • Pour the batter into a greased 9- x 13-inch baking pan. Bake at 350ºF for 45-50 minutes; then cool.
  • In a large bowl, whisk the milk and the cheesecake pudding mixes for about 2 minutes or until soft-set.
  • Fold in the whipped topping.
  • After the cake has cooled, cut it into 1" cubes.
  • In a 3-quart glass trifle bowl (you can also use a serving bowl), layer one-third of the cake cubes, one-third of the pudding mixture, one-third of the pecans, and one-third of the toffee bits. Repeat to make three layers of each. Refrigerate until ready to serve.
Similar Recipes
Cream Cheese Pumpkin Tart
Rating of 5 out of 5.0 stars
cold water
cream cheese
Pumpkin Cream Cupcakes
Rating of 5 out of 5.0 stars
cream cheese
instant vanilla pudding
Pumpkin Cake Roll with Cream Cheese Filling
McCormick® Pumpkin Pie Spice
McCormick® Pure Vanilla Extract
(8 ounces) cream cheese
baking powder

Pumpkin Cream Trifle Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2015 Tecstra Systems, All Rights Reserved, RecipeTips.com