Easy Pumpkin Trifle
Ingredients
- 1 (15.25-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 large eggs
- 2 teaspoons pumpkin pie spice
- 2 cups cold milk
- 2 (3.4 ounce) packages cheesecake-flavored instant pudding and pie filling mix
- 2 cups whipped topping, thawed
- 1 cup chopped toasted pecans
- 1 cup English toffee bits
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-baking dish.
- Combine 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 milk and cheesecake pudding mix together in a bowl. Allow to set, about 2 minutes. Fold whipped topping into 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 bits. Repeat layering until all ingredients are uses. cover and refrigerate for at least 1 hour before serving.
Source
Original recipe: View Original