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Easy Pumpkin Cream Trifle Recipe

Recipe by: Stacey Lynch

"I won 3rd place in a cook-off with this very easy holiday recipe."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep25 m
  • Cook45 m
  • Ready In3 h 10 m
  • 1Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
  • 2Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
  • 3Bake 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.
  • 4Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
  • 5Layer 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.
Ingredients
  • 20 servings
  • 378 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    378
    19%
  • Fat:
    21.5
    33%
  • Carbs:
    42.7
    14%
  • Protein:
    4.5
    9%
  • Cholesterol:
    40
    13%

Based on a 2,000 calorie diet

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