Tuesday, October 9, 2012

Delicious Pumpkin Trifle

This weekend I made this amazing pumpkin trifle recipe to take to Anthony's family cookout! 
Just thought I would share the recipe with you and if you are looking around for a bowl like this to put it in check out Wal-Mart has them for $8.00. Hope you enjoy!!


  • 1 package (14-1/2 ounces) gingerbread cake mix
  • 1-1/4 cups of water
  • 1 egg
  • 4 cups cold fat-free milk
  • 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon cinnamon
  • 1/4 teaspoon each ground ginger, nutmeg & allspice
  • 1 carton (12 ounces) frozen whip cream, thawed


  1. In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased square or rectangle baking pan
  2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Place in refrigerator to speed up cooking process. When completely cooled, crumble the cake. Set aside some crumbs for garnishing the top
  3. In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in pumpkin and spices until well blended.
  4. In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Sprinkle the leftover cake crumbs on the top. ENJOY!

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