Easy Pumpkin Cream Trifle recipe

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Ingredients

1 (18.25 ounce) package spice cake mix
1 (3.4 ounce) package instant vanilla pudding
1 cup pumpkin puree
½ cup water
½ cup vegetable oil
3 eggs
2 teaspoons pumpkin pie spice
2 cups cold milk
2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling
2 cups whipped topping
1 cup chopped toasted pecans
1 cup English toffee bits

Nutrition Info

378.1 calories
carbohydrate: 42.7 g
cholesterol: 39.7 mg
fat: 21.5 g
fiber: 1.8 g
protein: 4.5 g
saturatedFat: 7.5 g
servingSize: -
sodium: 423.1 mg
sugar: 23.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

  2. Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl, pour into the prepared dish.

  3. Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.

  4. Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.

  5. Layer 1/3 of the cake cubes into the bottom of a large bowl, top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.

Recipe Yield

20 servings

Recipe Note

I won 3rd place in a cook-off with this very easy holiday recipe.

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