Butterscotch Pumpkin Trifle
Ready In: 10 mins
Serves: 12
Ingredients
- 2 -3 cups leftover crumbled unfrosted spice cake mix or 2 -3 cups muffins or 2 -3 cups gingerbread
- 1 (16 ounce) can pumpkin (about 2 cups)
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground allspice
- 2 1⁄2 cups cold milk
- 4 (1 ounce) packages instant butterscotch pudding mix
- 2 cups whipping cream
Directions
- Set aside 1/4 cup of cake crumbs for top.
- Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3 quart serving bowl.
- In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix until smooth.
- Spoon half into the serving bowl.
- Sprinkle with a second portion of crumbs.
- Whip cream until stiff, spoon half into bowl.
- Sprinkle with a third portion of crumbs.
- Top with the remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream.
- Sprinkle the reserved crumbs around top, around edge of bowl.
- Cover and chill at least 2 hours before serving.
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