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Spiced Pumpkin Cream Trifle

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PREP TIME
25 min
COOKING TIME
45 min
TOTAL TIME
190 min
SERVINGS
20 servings
Dessert
Spiced Pumpkin Cream Trifle
Ingredients
  • 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
Instructions
1
Preheat your oven to a medium-high temperature of 350 degrees Fahrenheit (175 degrees Celsius).
2
In order to prevent the dish from sticking, lightly coat a 9x13 baking dish with non-stick spray or grease it with butter.
3
In a large mixing container, combine the cake mix, vanilla pudding powder, pumpkin puree, water, oil, eggs, and pie spice.
4
Pour the mixture into the prepared baking dish.
5
Bake the cake in a preheated oven for 45 to 50 minutes, or until it is cooked through.
6
Once the cake has finished baking, allow it to cool completely on a wire rack before cutting into 1-inch cubes.
7
In a separate container, whisk together the milk and cheesecake pudding powder.
8
Allow the mixture to set for about 2 minutes, until it reaches a thickened consistency.
9
Fold the whipped topping into the pudding mixture.
10
Layer 1/3 of the cake cubes at the bottom of a large serving bowl.
11
Top the cake with 1/3 of the cream mixture, followed by a sprinkle of 1/3 of the pecans and toffee bits.
12
Repeat this layering process until all the ingredients have been used, finishing with a layer of cream mixture on top.
13
Refrigerate the dessert for 1 hour before serving.