Easy Pumpkin Cream Trifle

Easy Pumpkin Cream Trifle

78
Stacey Lynch 0

"I won 3rd place in a cook-off with this very easy holiday recipe."

Ingredients

3 h 10 m {{adjustedServings}} servings 378 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 21.5 g
  • 33%
  • Carbs:
  • 42.7g
  • 14%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 423 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

78
  1. 92 Ratings

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This recipe has an error in it. You are supposed to put the pumpkin in the pudding. That is why several have not had enough filling. The pumpkin does not go in the cake mix. If done correctl...

This is FABULOUS!! I have made it for two parties so far and everyone loved it! I did not use toffee but used walnuts and pecans and caramel instead--very good. I also did not mix the whipped cr...

I did not make this exact recipe, but the one with butterscotch pudding and gingerbread cake from quickcooking.com. Oh my god! It was the best new recipe I made at Thanksgiving! There was ano...