| | Directions | - 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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Cook Time: 45 minutes
Container: 9- x 13-inch baking pan and a trifle bowl
|  | | 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 |
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