Pumpkin Trifle Recipe

Name: Pumpkin Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 1/2 ounces gingerbread cake mix; 1 1/4 cups water; 1 egg; 4 cups milk; 4 (1 ounce) packages sugar-free instant butterscotch pudding mix; 15 ounces pumpkin; 1 teaspoon cinnamon; 1/4 teaspoon ginger; 1/4 teaspoon nutmeg; 1/4 teaspoon allspice; 12 ounces whipped topping

Servings: persons

14 1/2 ounces gingerbread cake mix
1 1/4 cups water
1 egg
4 cups milk
4 (1 ounce) packages sugar-free instant butterscotch pudding mix
15 ounces pumpkin
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
12 ounces whipped topping

1
Combine the cake mix, water, and egg in a bowl.
2
Mix and pour into a 8x8 pan.
3
Bake 350 degrees for 30-40 minute.
4
Cool 10 minutes.
5
Turn out of pan onto a wire rack. When completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
6
Whisk milk, and pudding for 2 minutes until slightly thickened. Let stand 2 minutes or until softly set.
7
Stir in pumpkin and the spices. Mix well.
8
In a trifle bowl, layer 1/4 of the crumbs, 1/2 of the pudding, 1/4 of the crumbs, 1/2 of the whipped topping.
9
Repeat, ending with the whipped topping. Garnish with the crumbs.
10
Refridgerate.

988

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 11 ingredients. The key ingredients include: 14 1/2 ounces gingerbread cake mix, 1 1/4 cups water, 1 egg, 4 cups 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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