Fall is the perfect excuse to use pumpkin in as many ways as possible. Cupcakes, layered cakes, and lots more.
This past weekend I wanted to put good use to my fun new trifle bowl and came across this recipe.
My husband loves pumpkin and has since made me promise to make this again for Thanksgiving.
It is super simple and super good.
Pumpkin Cream Trifle via Allrecipes.com (with my slight moderation)
- 1 (18.25 ounce) package spice cake mix
- 1 (3.4 ounce) package instant vanilla pudding
- 1 cup pumpkin puree
- 1/2 cup water
- 1/2 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
- * I added another 1-2 cups of plain whipped topping on the top
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
- Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
- 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.
- Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
- 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.
- * I found that the cream was enough for two layers, not three. There was enough cake for 3 layers, so I just used plain whipped topping for the top layer and than could finish out the trifle dish. A good homemade whipped topping recipe is here.
Super simple. So good. Go make it. Your hubby/family/friends will love you!