Pumpkin Trifle

I love my trifles. I love how versatile and delicious they are! You can have them any time of the year, cater to people who have picky tastes, make them sugar-free or fat-free and maintain tongue pleasing tasteness!

Making da pudding

My only complaint about these dishes is how large they can be. But thanks to miniature dishes, that solves all problems! Just halve the recipe and place them in any dish you desire, I did a special post on what you could use to make single-serving trifles. You can find it here.

Spice cake cubes ready to be drenched in pumpkin pudding

This particular trifle was awesome and perfect for fall. It’s versatile because you can use gingerbread cake, spice cake, chocolate cake, and the list goes on! For this one I used Spice Cake as it’s a little early for gingerbread cake. You could probably even use crushed gingerbread cookies!

Making the layers, I should have done a layer of whipped cream though

What sets this apart from other trifles is you mix canned pumpkin, spices, and butterscotch pudding together. This unique mixture is different from most trifles because they use simple puddings. The texture and flavor is unbeatable!

Ready for transport!

I wait to add the whipped topping until after it’s transported. I also set aside a little bit of cake to bring with me as garnishes.

She's a beaut alright

nom nom nom

That empty plate should tell you how delicious that was!

I got this recipe from Taste of Home.com

Ingredients

• 1 package (14-1/2 ounces) gingerbread cake mix
• 1-1/4 cups water
• 1 egg
• 4 cups cold fat-free milk
• 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
• 1 can (15 ounces) solid-pack pumpkin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon each ground ginger, nutmeg and allspice
• 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Directions

• In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
• Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
• In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
• In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving. Yield: 18 servings.

Recipe from Taste of Home.com

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Tags: baking, canned pumpkin, dessert, pumpkin, pumpkin trifle, recipe, spice cake, trifle