Paula'S Pumpkin Gingerbread Trifle Recipe

Name: Paula'S Pumpkin Gingerbread Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14.5 ounce) packages gingerbread cake mix; 2 cups water; 2 eggs; 3 cups milk; 1 (4.6 ounce) package cook-and-serve vanilla pudding mix; 1 (30 ounce) can pumpkin pie filling; 1/2 cup packed brown sugar; 1/3 teaspoon ground cinnamon; 1 (12 ounce) container frozen whipped topping (such as Cool Whip(R)), thawed; 1/2 cup crushed gingersnaps

Servings: persons

2 (14.5 ounce) packages gingerbread cake mix
2 cups water
2 eggs
3 cups milk
1 (4.6 ounce) package cook-and-serve vanilla pudding mix
1 (30 ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cinnamon
1 (12 ounce) container frozen whipped topping (such as Cool Whip(R)), thawed
1/2 cup crushed gingersnaps

1
Preheat oven to 375 degrees F (190 degrees C).
2
Combine gingerbread cake mix, water, and eggs in a large bowl. Stir until well blended. Divide batter between 2 ungreased 9-inch cake pans.
3
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place cake pans on wire racks to cool for 10 minutes. Invert and let cool to room temperature, about 20 minutes.
4
Combine milk and vanilla pudding mix in a saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; let cool until thickened, about 10 minutes. Stir in pumpkin pie filling, brown sugar, and cinnamon.
5
Crumble 1 gingerbread cake into the bottom of a large punch bowl. Pour 1/2 of the pudding mixture over the gingerbread. Add a layer of whipped topping. Repeat with remaining gingerbread cake, pudding mixture, and whipped topping. Sprinkle gingersnaps on top.
6
Refrigerate until pudding is set and flavors combine, 8 hours to overnight.

425

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 (14.5 ounce) packages gingerbread cake mix, 2 cups water, 2 eggs, 3 cups milk, and more.

Yes, Paula'S Pumpkin Gingerbread Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Paula'S Pumpkin Gingerbread Trifle

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