Ingredients
The following ingredients have 4 Servings
- 1 - box spice cake mix (prepared according to instructions (mine required 1 c. water, 1/2 c. oil, 3 eggs))
- 1 - 15 oz. can pureed pumpkin
- 1 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. ginger
- 3 c. cold milk (low-fat works fine)
- 4 boxes instant butterscotch pudding mix
- 2 - 8 oz. containers Cool Whip (thawed)
- 1 tsp. cinnamon
- 1/4 c. maple syrup
- Optional garnish: 2 tbsp. toffee bits
Instruction
- Prepare spice cake mix according to instructions on the box. Allow to cool completely.
- Break up the cake into coarse crumbs and crumbles. Reserve 1/4 c. for garnish (if not using toffee bits as garnish), and divide the remaining crumbs into 4 equal portions.
- In a large bowl, combine pumpkin, 1 tsp. cinnamon, pumpkin pie spice, ginger, milk, and instant pudding mixes. Whisk til smooth, and set aside.
- In a large bowl, fold together Cool Whip, cinnamon, and maple syrup.
- To assemble the trifle, from bottom to top, it will be as follows: cake crumbs, pudding, cake crumbs, Cool Whip, cake crumbs, pudding, cake crumbs, Cool Whip, garnish. Got it? :)
- To assemble, evenly sprinkle one portion of the spice cake crumbs into the bottom.
- Next, gently spread half of the pumpkin butterscotch mixture over the cake crumbs.
- Sprinkle a second portion of the cake crumbs.
- Gently spread half of the Cool Whip mixture over the cake crumbs.
- Sprinkle the third portion of cake crumbs over the Cool Whip.
- Gently spread the remaining pumpkin butterscotch mixture over the cake crumbs.
- Sprinkle the fourth and final layer of cake crumbs.
- Spread remaining Cool Whip mixture.
- Garnish with toffee bits, or the 1/4 c. reserved cake crumbs - whichever you chose.
- Enjoy!
