Ingredients for Pumpkin Trifle
- Gingerbread Cake Mix
- ¾ cup water
- 1 large egg
- Nonfat Milk
- Sugar Free Instant Butterscotch Pudding Mix
- Solid Pack Pumpkin
- Ground Cinnamon
- Ground Ginger
- Nutmeg
- Allspice
- Reduced Fat Whipped Topping
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How to Make Pumpkin Trifle
- Preheat oven to 350°F (175°C).
- In a large bowl, combine 1 box (15.25 oz) gingerbread cake mix, ¾ cup water, and 1 large egg. Beat on low speed for 30 seconds.
- Beat on medium speed for 2 minutes.
- Pour batter into an ungreased 8x8 inch square baking pan.
- Bake for 35-40 minutes, or until a toothpick inserted near the center comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, crumble the cake into coarse crumbs.
- Set aside ¼ cup of crumbs for garnish.
- In a large bowl, whisk together 2 cups milk and 2 (3.4 oz) boxes instant butterscotch pudding mix for 2 minutes, or until slightly thickened.
- Let stand for 2 minutes, or until soft-set.
- Stir in 1 (15 oz) can pumpkin puree, 1 teaspoon pumpkin pie spice, and ½ teaspoon ground cinnamon until well blended.
- In a trifle bowl or 3 ½-quart glass serving bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, another one-fourth of the cake crumbs, and half of 1 (8oz) container of whipped topping.
- Repeat layers with the remaining cake crumbs, pumpkin mixture, and whipped topping.
- Garnish with the reserved cake crumbs.
- Serve immediately or refrigerate until serving. Even better the next day!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
30g
Fat
11g
Carbs
2g
