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!
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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!
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looks pretty...tastes good...great addition to thanksgiving. thanks for posting
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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!
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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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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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An excellent pumpkin dessert! It tastes like pumpkin pie, but it's just different enough for everyone to wow over. It is easy to make, and I made it a day ahead of time. The gingerbread cake had time to absorb some moisture from the pudding, and it was really good. I can't wait to make this again! Thanks, diner.
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11/29/2008 Very yummy! This is easy to prepare, and looks outstanding. It is so smooth going down. The flavors are your traditional Thanksgiving pumpkin pie taste. It's low in fat and calories but high in flavor. I did cut the recipe in half. (I just served the remaining gingerbread with whipped topping.) This was our only dessert with our Turkey dinner. Thanks for posting. :) 12/2/2008
I just needed to update with the information on leftovers. Boy, was I surprised to find that this didn't get soggy sitting in the fridge for a couple of days. You really can make this in advance and serve later. Excellent make ahead recipe.
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we have made this several times now and it is a real show stopper it is waist line friendly and a real treat thanks for sharing such a gem!!
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I made this for Thanksgiving 08. It was well received. Not overwhelmingly sweet but had the "comfort food" of traditional pumpkin.
A few words of advice which I plan on following in the future: Just make the cake according to the package directions. Mine called for 1 cup of water but I used 1.25 and it affected the texture of the cake. Also I think it would be best to see how many boxes of butterscotch you need for 4 cups of milk. I regret not using the two packages as another reviewer mentioned. I had to add more milk to try to get it right. Also I think with less butterscotch the pumpkin flavor will shine thru better.
I also garnished it with chopped roasted pecans which I think was a nice touch.
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This was a fun dessert looks great, Taste was good but for my family it was not strong enough some what light in flavor.
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This was a really different from any Trifle I've made. It was devine. I used a struesal cake mix instead and followed the recipe exact. What a presentation. Made for X-mas Day and everyone loved it. I'll be making this again and again. Thanks for sharing ~V
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Very good! I used a pre-baught cinnamon streusel bundt cake instead because I don't like gingerbread, and it was yummy! I plan on making it again for Thanksgiving!
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I just made the pumpkin truffle to bring to my brother house and being the first time making it I had to try a sample! Oh my god it's like a taste of heaven! I can't wait to make it for thanksgiving! I'm always looking for something new and different and this was great!
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Made for PAC Fall 2007. I was originally going to take this to my son's house, but I ended up taking it to a memorial dinner being held for my friend's brother who had recently passed away. This makes a very nice after dinner dessert. It's light and not too sweet (not to mention that it looks very elegant in the trifle bowl). I only used two (1 ounce) boxes of instant butterscotch pudding, because the two boxes of pudding used 4 cups of milk. I had a lot of extra pumpkin mixture. I think the next time I make it I am going to try it with just one box of butterscotch pudding. Thanks for a great dessert that really impresses your company.
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