Looking for a Pumpkin Spice Cake Trifle Recipe?

[pamperedpnina]

I thought I'd seen a pumpkin trifle that used spice cake as the layer anyone have the recipe?

 

[LeslieSGI]

This version is from Michelle817 - I made it for my office T'giving and it was wonderful.

Pumpkin Trifle recipe
I love pumpkin, and love my trifle bowl, so I made a fantastic recipe using both! I combined two recipes I found online and came up with this one. It still tastes great today, 2 days after I made it. Yummy!!

Pumpkin Trifle

Ingredients
1 pkg. spice cake mix
1 large pkg. (6.1 oz) instant vanilla pudding, divided
1 (15 oz.) can pureed pumpkin, divided
½ cup vegetable oil
3 eggs
1 (14 oz.) can sweetened condensed milk
1 tsp. pumpkin pie spice
1 large tub (16 oz.) whipped topping, divided

Directions
1. Make cake: Preheat oven to 350º. Lightly grease a 9x13 inch baking dish. Combine cake mix, 2 tbsp. of the vanilla pudding mix, ½ of the pumpkin puree, ½ cup water, ½ cup oil, and 3 eggs. Mix on low for 30 seconds, then medium for 2 minutes. Pour into prepared pan. Bake for 38-40 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes, and then remove from pan. Cool completely on wire rack. (Set aside about ¼ of the cake for another use.) Cut into 1-inch cubes.

2. Make filling: In a large bowl, combine remainder of pudding mix, ½ cup water, sweetened condensed milk, remaining pumpkin puree, and pumpkin pie spice. Mix well. Fold in just under half of the whipped topping until no streaks remain.

3. Assemble: Place 1/3 of the cake cubes in bottom of trifle bowl. Top with 1/3 of the pudding mixture, then 1/3 of the whipped topping. Repeat twice for a total of 3 layers. Refrigerate 8 hours before serving.

(Optional: include 1 cup chopped toasted pecans and/or 1 cup English toffee bits in the layers)​

 

[vwpamperedchef]

My family loves this one! (I use sugar free pudding and light cool whip). And of course love Paula Deen!!

Pumpkin Gingerbread Trifle Recipe #105081
Nice alternative to pumpkin pie, and what a way to mix two delicious holiday flavors together! Great for a holiday dessert or anytime you want a good 'comfort' food. Enjoy! I use CoolWhip French Vanilla for extra oomph! Recipe compliments of Paula Deen and the FoodNetwork.
by Cynna

40 min | 10 min prep

SERVES 20

2 (14 ounce) packages gingerbread mix
1 (5 1/8 ounce) package vanilla pudding mix
1 (30 ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or ground cinnamon
1 (12 ounce) container frozen whipped topping
1/2 cup gingersnaps (optional)
Bake the gingerbread according to the package directions; cool completely.
Meanwhile, prepare the pudding and set aside to cool.
Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
Repeat with the remaining gingerbread, pudding, and whipped topping.
Sprinkle of the top with crushed gingersnaps, if desired.
Refrigerate overnight.
Trifle can be layered in a punch bowl.

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