February 4, 2011

Pumpkin Cream Trifle

1 package spice cake mix
1 (3.4 ounce) package instant vanilla pudding mix
1 cup canned pumpkin
1/2 cup water
1/2 cup canola oil
3 eggs
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 cups cold milk
2 packages (3.4 ounces each) instant cheesecake pudding mix
2 cups whipped topping
1 cup chopped pecans, toasted
3/4 cup English toffee bits or almond brickle chips

In a large bowl, combine the first 8 ingredients. Transfer to a greased 13x9 inch baking dish. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Cut cake into 1 inch cubes. In a 3 quart glass serving bowl or trifle bowl, layer a third of the cake cubes, pudding mixture, pecans and toffee bits. Repeat layers twice. Refrigerate until serving. Yield: 15-20 servings

This is one of those rich and delicious desserts that start out with an easy cake mix. Perfect for a fall gathering.

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