Easy Pumpkin Cream Trifle recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 (18.25 ounce) package spice cake mix 1 (3.4 ounce) package instant vanilla pudding 1 cup pumpkin puree ½ cup water ½ 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 Info
- 378.1 caloriescarbohydrate: 42.7 gcholesterol: 39.7 mgfat: 21.5 gfiber: 1.8 gprotein: 4.5 gsaturatedFat: 7.5 gservingSize: -sodium: 423.1 mgsugar: 23.4 gtransFat: : -unsaturatedFat: : -
Directions Easy Pumpkin Cream Trifle
Directions
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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.