Pumpkin PeachTrifle
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 517.37 g box yellow cake mix
- 236.59 ml canned pumpkin
- 2 (198.44 g) box jell-o vanilla pudding mix (cook & Serve)
- 4-5 large apples, peeled and chopped into 1-inch chunks
- 4-5 large yellow peaches, peeled and chopped into 1-inch chucks
- 118.29 ml sugar or 118.29 ml brown sugar
- 4.92 ml cinnamon
- 2.46 ml salt
- 59.14 ml brandy (optional) or 59.14 ml peach brandy (optional)
directions
- Preheat oven to 350 degrees.
- In a medium large saucepan, combine fruit, sugar, cinnamon, salt and brandy.
- Simmer fruit until soft, about 10 minutes.
- Mean while, prepare cake mix as directed adding one cup of pumpkin to the cake batter, mixing well.
- Pour equally into three 8-inch pie tins.(If using an 8-inch round instead of pie tins, slice cake into three layers when cooled).
- If using tins, bake for about 15 minutes or until golden brown.
- If using 8-inch rounds, bake according to package instruction.
- Prepare pudding according to package instructions and set aside.
- To assemble, place first cake layer in a trifle bowl.
- Add a layer, (about 3/4-inch thick) of fruit mixture.
- Spoon one third of the pudding on top of the fruit layer.
- Add second cake layer and repeat directs.
- Top with third cake layer and repeat process, ending with pudding.
- Decorate top of trifle with cooked slices of fruit, whipped cream or both.
- Refrigerate for at least one hour or overnight.
- Spoon into dessert bowls or parfait glasses.
- Serves with dollop of whipped cream.
- Serves approximately eight.
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RECIPE SUBMITTED BY
Golf Gal
Buckeye, Arizona