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My review
Easy Pumpkin Cream Trifle
Stacey Lynch
"I won 3rd place in a cook-off with this very easy holiday recipe."
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Ingredients
3 h 10 m servings 378 calsOriginal recipe yields 20 servings
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
- Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
- 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.
- Whisk together 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 pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.
Nutrition Facts
Per Serving: 378 calories; 21.5 g fat; 42.7 g carbohydrates; 4.5 g protein; 40 mg cholesterol; 423 mg sodium. Full nutrition
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Reviews
Read all reviews 85101 Ratings
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Most helpful positive review
11/4/2008
This is FABULOUS!! I have made it for two parties so far and everyone loved it! I did not use toffee but used walnuts and pecans and caramel instead--very good. I also did not mix the whipped cr...
Most helpful critical review
12/30/2010
This recipe has an error in it. You are supposed to put the pumpkin in the pudding. That is why several have not had enough filling. The pumpkin does not go in the cake mix. If done correctl...
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Newest
12/30/2010
This recipe has an error in it. You are supposed to put the pumpkin in the pudding. That is why several have not had enough filling. The pumpkin does not go in the cake mix. If done correctl...
11/4/2008
This is FABULOUS!! I have made it for two parties so far and everyone loved it! I did not use toffee but used walnuts and pecans and caramel instead--very good. I also did not mix the whipped cr...
11/23/2007
I did not make this exact recipe, but the one with butterscotch pudding and gingerbread cake from quickcooking.com. Oh my god! It was the best new recipe I made at Thanksgiving! There was ano...
11/26/2008
FANTASTIC! made a few changes based on some reviews though...i also put caramel on top of the cake. also mixed a tiny bit of pumpkin in with the cheesecake pudding to give it a little color sin...
1/1/2008
My Husband and I made this for Christmas Eve desert; easy to make and very good. If we were to make this again, we would go easy on the nuts and add some type of caramel/butterscotch sauce after...
10/29/2008
The PERFECT fall dessert! This is SO delicious! I just made it for a gathering of friends, then my husband took it to his fall work party, RAVE reviews both times!! It's the perfect combination...
9/21/2008
Yummy!!! Great fall dessert! The only addition I made was to drizzle caramel (Smuckers ice cream topping) over the pecan/toffee bit layer! Thank you for a hit dessert!
9/25/2009
Mmm so good! One of the best things I've ever made. I combined this recipe with another one I found on the Taste of Home website. I used this cake recipe exactly. Then I made and mixed together ...