Pumpkin Cream Trifle Recipe

Ingredients
  • 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
Directions
COOK
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.
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