 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 15 |
|
âThis showstopper dessert relies on convenience foods for speed, but the taste says: âI slavedâ,â says Gayle Holdman of Highland, Utah. âItâs perfect for entertaining because itâs quick, make-ahead, so delicious and feeds a crowd. Iâm always being asked for the recipe.â GAYLEâS TIP: Try changing the cake, pudding or topping flavors for endless variations. Examples? Chocolate cake with white chocolate pudding and crushed peppermint candy. Or white cake with lemon pudding and blueberries. Or chocolate cake with butterscotch pudding and toasted coconut and pecansâ¦see what I mean? Ingredients:
1 package spice cake mix (regular size) |
1 package (3.4 ounces) instant vanilla pudding mix |
1 cup canned pumpkin |
1/2 cup water |
1/2 cup vegetable oil |
3 eggs |
1 teaspoon ground cinnamon |
1/2 teaspoon ground ginger |
2 cups cold milk |
2 packages (3.4 ounces each) instant cheesecake pudding mix |
2 cups whipped topping |
1 cup chopped pecans, toasted |
3/4 cup english toffee bits or almond brickle chips |
Directions:
1. In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.
3. Cut cake into 1-in. cubes. In a 3-qt. glass serving bowl or trifle bowl, layer a third of the cake cubes, pudding mixture, pecans and toffee bits. Repeat layers twice. Refrigerate until serving. Yield: 15-20 servings.
|
|