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Easy Pumpkin Cream Trifle

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Easy Pumpkin Cream Trifle
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Prep 25 m Cook 45 m Ready In 3 h 10 m

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

Ingredients

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

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 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.

Easy Pumpkin Cream Trifle

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 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
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Instructions

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.

Notes

Prep: 25 mins Cook: 45 mins Additional: 2 hrs Total: 3 hrs 10 mins Servings: 20 Yield: 20 servings