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Pumpkin Cream Trifle




Source of Recipe


Internet


List of Ingredients




1 pkg (18 1/4 oz) spice cake mix
1 sm. pkg instant vanilla pudding
1 cup canned pumpkin
1/2 c. water
1/2 c. vegetable oil
3 eggs
1 t. cinnamon
1/2 t. ground ginger
2 c. cold milk
2 sm. pkgs instant cheesecake pudding
2 c. whipped topping
1 c. chopped pecans, chopped
3/4 c. english toffee bits or almond brickle chips


Recipe



In a large mixing bowl, combine the first eight ingredients. Transfer to a greased 13 X 9 baking pan. Bake at 350 for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool to wire rack.
In a large bowl, whisk the milk the pudding mixes for 2 minutes. Let stand for 2 minutes or until soft set. Fold in whipped topping.

Cut cake into 1-in cubes. In a 3 qt. glass serving bowl or trifle bowl, layer cake cubes, pudding mixture, pecans and toffee bits. Repeat layers twice. Refrigerate until serving.

Yield 15-20 servings