Pumpkin Gingerbread Trifle – a delicious recipe with cake mix, vanilla pudding, pudding mix, pumpkin pie filling, brown sugar, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Make the cake according the directions and stir in the raisins, bake in a 13x9 pan for about 25-30 minutes or until tested with a tooth pick and it comes out clean.
2
While the cake is baking make the pudding according to the directions, both puddings can be made in the same bowl at the same time.
3
When the pudding has been mixed place it into the refrigerator so it can thicken, about 5 minutes.
4
After the pudding is ready stir in the pumpkin pie filling, brown sugar and cinnamon.
5
Set the pudding mixture back into the fridge and when the cake is done allow it to completely cool.
6
When ready to assemble cut the cake in half, crumble half of the cake into the bottom of a large punch bowl.
7
Then
334
kcal
Calories
8
g
Fat
49
g
Carbs
7
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 14 ounces gingerbread cake mix, 3 ounces vanilla pudding mix Instant French, 3 ounces instant cheesecake pudding mix, 30 ounces pumpkin pie filling, and more.
Yes, 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.
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