Pumpkin Trifle Recipe

Name: Pumpkin Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 (14 1/2 ounce) package gingerbread cake mix; 1 1/4 cups water; 1 egg; 4 cups cold nonfat milk; 2 (1 ounce) packages sugar-free instant butterscotch pudding mix; 1 (15 ounce) can solid-pack pumpkin; 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon nutmeg; 1/4 teaspoon allspice; 1 (12 ounce) carton frozen reduced-fat whipped topping, thawed

Servings: persons

1 (14 1/2 ounce) package gingerbread cake mix
1 1/4 cups water
1 egg
4 cups cold nonfat milk
2 (1 ounce) packages sugar-free instant butterscotch pudding mix
1 (15 ounce) can solid-pack pumpkin
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 (12 ounce) carton frozen reduced-fat whipped topping, thawed

1
In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
2
Bake at 350u00b0 for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
3
In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
4
In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1 (14 1/2 ounce) package gingerbread cake mix, 1 1/4 cups water, 1 egg, 4 cups cold nonfat milk, and more.

Yes, Pumpkin 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.

Pumpkin Trifle

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