Easy Pumpkin Cream Trifle |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 20 |
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I won 3rd place in a cook-off with this very easy holiday recipe. 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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
3. 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.
4. Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
5. 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.
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