Pumpkin Cream Trifle

By jdelrio

Ingredients

• Boxed cake mix (spice)
• 3 2/5 oz instant vanilla pudding
• 1 cup pumpkin puree
• 1/2 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 2 tsps pumpkin pie spice
• 2 cups milk (cold
• 6 4/5 oz instant pudding (cheesecake flavor, pie filling)
• 2 cups whipped topping(Recipe below)
• 1 cup toasted pecans (chopped)
• 1 cup toffee bits (english)

Details

Servings 6
Preparation time 25mins
Cooking time 28mins

Preparation

Step 1

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

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

3 .Bake In the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.

4. Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.

5. 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 pecans and toffee bit. Repeat layerings until all ingredients are used.
Refrigerate 1 hour before serving.