- 1 Spice Cake mix or Gingerbread Cake mix
- 1 can (14-16 oz) pumpkin
- 4 packages Jello instance butterscotch pudding (4 servings size)
- 3 cups milk
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground allspice
- 3 cups whipping cream - whipped stiff with 1/4 cup sugar and 1 tsp vanilla
Make the cake according to directions on package. Cool. When cool, cut into four and crumble each portion into a different bowl. Reserve 1/4 cup of crumbs for topping.
Into large mixing bowl, combine 1 can of pumpkin, pudding mixes, milk and spices. Mix well.
Whip cream with sugar and vanilla.
Sprinkle on portion of crumbs into the bottom of a trifle bowl.
Top with half of the pudding mixture.
Add a second portion of crumbs.
Top with half the whipped cream mixture.
Add the third portion of crumbs.
Top with the rest of the pudding mixture.
Add the last portion of crumbs.
Add the rest of the whipped cream.
Top with the quarter cup of crumbs.