[X]

Home > Recipes > Pumpkin Cream Trifle

Pumpkin Cream Trifle Recipe

Read reviews (6)

Rate recipe

“This showstopper dessert relies on convenience foods for speed, but the taste says: ‘I slaved’,” says Gayle Holdman of Highland, Utah. “It’s perfect for entertaining because it’s quick, make-ahead, so delicious and feeds a crowd. I’m always being asked for the recipe.” GAYLE’S TIP: Try changing the cake, pudding or topping flavors for endless variations. Examples? Chocolate cake with white chocolate pudding and crushed peppermint candy. Or white cake with lemon pudding and blueberries. Or chocolate cake with butterscotch pudding and toasted coconut and pecans…see what I mean?

[X]

Rate Pumpkin Cream Trifle Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pumpkin Cream Trifle Recipe

Prep: 30 min. Bake: 45 min. + cooling

Yield: 15-20 Servings

30 45 75

Ingredients

1 package spice cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 cup canned pumpkin
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 cups cold milk
2 packages (3.4 ounces each) instant cheesecake pudding mix
2 cups whipped topping
1 cup chopped pecans, toasted
3/4 cup English toffee bits or almond brickle chips

Directions

In a large bowl, combine the first eight ingredients. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a large bowl, whisk milk and 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 a third of the cake cubes, pudding mixture, pecans and toffee bits. Repeat layers twice. Refrigerate until serving. Yield: 15-20 servings.

Nutritional Facts 1 serving (3/4 cup) equals 333 calories, 19 g fat (5 g saturated fat), 45 mg cholesterol, 406 mg sodium, 38 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Pumpkin Cream Trifle in Simple & Delicious September/October 2006, p48

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Pumpkin Cream Trifle

Pumpkin Cream Trifle

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-6) of 6 reviews

Sort Reviews:

Reviewed on Apr. 18, 2010 by skooter941

Just found this recipe and can't wait to try it. I am an absolute pumpkin fanatic and between the spice cake with pumpkin and cream cheese pudding, I'm pretty sure I'd be in Heaven with this one! Thanks for the recipe!

Reviewed on Nov. 29, 2009 by momtomatt

This is the best dessert recipe! It looks so impressive in a trifle bowl but is very simple to make. I have made this several times during the past three years and I get rave reviews every time. I took it to a potluck last week and I can't tell you how many times I have been asked for the recipe!

Reviewed on Nov. 19, 2009 by odensesol

This is a great dessert and a hit with both adults and kids at any party. It's very easy to put together, but looks and tastes fancy. Wonderful!

Reviewed on Nov. 03, 2009 by melissagrollins

I made this last Thanksgiving. One guest commented that it was the best thing he ever put in his mouth. It is a delicious and beautiful dessert. I will be serving it again this Thanksgiving.

Reviewed on Oct. 25, 2009 by JennyMortrud

People were licking the bowl - REALLY licking the bowl.

Reviewed on Aug. 06, 2009 by txbooper

This sounds wonderful. Does anyone have any pictures? Would make a great addition to Thanksgiving meal.