Pumpkin Trifle

"This is a great dessert for the fall time of year. It looks especially nice done in a glass fluted bowl or a footed raised one. It's very light in taste but also has a certain richness. Yummy!! Feel free to use regular instant butterscotch pudding in place of the SF."
 
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photo by diner524 photo by diner524
photo by diner524
photo by jfreed photo by jfreed
photo by teresas photo by teresas
photo by Crafty Lady 13 photo by Crafty Lady 13
photo by Crafty Lady 13 photo by Crafty Lady 13
Ready In:
1hr 15mins
Ingredients:
11
Serves:
10-12
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ingredients

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directions

  • Combine the cake mix, water, and egg in a bowl.
  • Mix and pour into a 8x8 pan.
  • Bake 350 degrees for 30-40 minute.
  • Cool 10 minutes.
  • Turn out of pan onto a wire rack. When completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
  • Whisk milk, and pudding for 2 minutes until slightly thickened. Let stand 2 minutes or until softly set.
  • Stir in pumpkin and the spices. Mix well.
  • In a trifle bowl, layer 1/4 of the crumbs, 1/2 of the pudding, 1/4 of the crumbs, 1/2 of the whipped topping.
  • Repeat, ending with the whipped topping. Garnish with the crumbs.
  • Refridgerate.

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Reviews

  1. WOW! This desert is absolutely fantastic! So easy to make and looks so beautiful. I love that it tastes just like pumpking pie but looks so much more sophisticated. Thanks for helping me score big points at Thanksgiving!
     
  2. We took this church on Sunday and got rave reviews. We doubled the recipe with ease. I liked how lite this was after a big meal this was the perfect ending. Thanks so much for posting!
     
  3. looks pretty...tastes good...great addition to thanksgiving. thanks for posting
     
  4. This was FABULOUS! I couldn't find a ginger bread flavored cake, so used a yellow cakes with spices thrown in for 'spice' cake. It went very well with the rest of the ingredients. I finished it off with the crumbs as directed, and some finely chopped toasted pecans. Another new holiday favorite ~ thanks CoffeeB. Made for SWEET TRADITIONS TAG, November 2009!
     
  5. I remember making this for Thanksgiving years back(my apologies for not rating it sooner) and everyone at the table loved it, the only change I made was to use half and half cream instead of milk for a more creamier texture, this also will work using your own spice cake recipe, this makes the most wonderful holiday dessert that will be well received from your guests, thanks for posting Coffee!
     
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Tweaks

  1. I remember making this for Thanksgiving years back(my apologies for not rating it sooner) and everyone at the table loved it, the only change I made was to use half and half cream instead of milk for a more creamier texture, this also will work using your own spice cake recipe, this makes the most wonderful holiday dessert that will be well received from your guests, thanks for posting Coffee!
     
  2. Everyone loves this dessert. Especially when I used Vanilla flavored pudding and used EggNog instead of butterscotch pudding. It has all the flavors of the season. Happy Holidays everyone!
     

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