Easy Pumpkin Cream Trifle
Ingrediënten
Yield: 20 servings
- 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 large 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
Instructies
- 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 bits.
- Repeat layering until all ingredients are used.
- Refrigerate for 1 hour before serving.
- Enjoy this delightful Easy Pumpkin Cream Trifle with its layers of spice cake, pumpkin, cheesecake-flavored cream, and crunchy toppings!
Notes / Tips / Wine Advice:
This trifle is a perfect dessert for fall gatherings or any occasion where you want to impress with a delicious and visually appealing treat.
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