EASY PUMPKIN CREAM TRIFLE

Easy Pumpkin Cream Trifle image

I won 3rd place in a cook-off with this very easy holiday recipe.

Provided by Stacey Lynch

Categories Fruits and Vegetables Vegetables Squash

Time 3h10m

Yield 20

Number Of Ingredients 12

Ingredients

1 (18.25 ounce) package spice cake mix
1 (3.4 ounce) package instant vanilla pudding
1 cup pumpkin puree
½ cup water
½ cup vegetable oil
3 eggs
2 teaspoons pumpkin pie spice
2 cups cold milk
2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling
2 cups whipped topping
1 cup chopped toasted pecans
1 cup English toffee bits

Steps:

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 : Calories 378.1 calories, Carbohydrate 42.7 g, Cholesterol 39.7 mg, Fat 21.5 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 423.1 mg, Sugar 23.4 g