Pumpkin Cream Trifle

By á-47

Ingredients

• 1 package spice cake mix
• 1 (3.4 oz) package instant vanilla pudding
• 1 cup pumpkin puree
• 1/2 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 2 tea. pumpkin pie spice
• 2 cups cold milk
• 2 (3.4 oz) packages cheesecake flavor instant pudding and pie filling
• 2 cups whipped topping
• 1 cup chopped toasted pecans
• 1 cup English toffee bits

Details

Servings 20

Preparation

Step 1

Preheat oven to 350 degrees.

Lightly grease a 9x13 baking dish.

Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mxiing bowl, pour into prepared dish.

Bake in the preheated oven for 45-50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1" pieces.

Whisk togehter the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the 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 peacans and toffee bits. Repeat layering until all ingredients are used.

Refrigerate 1 hour before serving.