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Ingredients
| spice cake mix: 18.25 oz |
| dry vanilla pudding mix: 3.4 oz |
| pumpkin puree: 1 cup |
| water: 1/2 cup |
| vegetable oil: 1/2 cup |
| eggs: 3 |
| pumpkin pie spice: 2 tsp |
| whole milk: 2 cups |
| frozen whipped topping: 2 cups |
| pecans (chopped): 1 cup |
| toffee bits: 1 cup |
| cheesecake pudding mix: 6.8 oz |
| cherry pie filling: 6.8 oz |
Easy Pumpkin Cream Trifle
Credit: allrecipes.com
User rating:
-
Prep Time
25 min -
Cook Time
45 min -
Servings
20 serving(s)
Tags
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
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.
Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
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.