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One of the nice things about this trifle is the way it uses up leftover cakes that never seem to get eaten! It's convenient, too—it tastes like a traditional pumpkin pie, even though you don't have to make a crust or bake it. My husband's a construction worker and ex-farm boy. When we were first married, it was trial and error to cook like his mother. Now, after 17 years, he says that I've passed the test! We have four children, 13 to 8. So there's another reason I like this trifles—it lasts through two meals at least!
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 186 calories, 14 g fat (8 g saturated fat), 49 mg cholesterol, 163 mg sodium, 14 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Pumpkin Trifle in Country Woman September/October 1993, p29
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Reviewed on Nov. 01, 2012 by betty2680
easy to put together make the cake the day b4
Reviewed on Jun. 02, 2012 by kshea
Great!
Reviewed on May. 20, 2012 by kshea
This is a very good recipe just the way it is!
Reviewed on May. 11, 2012 by karen8666
It looked beautiful and made plenty. I made fresh whipped cream for it. The cake was dry, I thought the cake in a trifle was supposed to be moist.
Reviewed on Dec. 15, 2011 by mrsimps
I've made this twice now. I still can't get the pretty layers but it tastes awesome!
Reviewed on Nov. 23, 2011 by vlw1965
I've been making this for Thanksgiving for the past several years, and it's a big hit with my family. It's a great alternative to pie. My teenage son even requests it as his "birthday cake!" I mentioned trying a new recipe this year, and the family had a fit -- so I guess I'll stick with this winner!
Reviewed on Nov. 21, 2011 by MKJ2011
Took this to work and the girls went WILD!!! they LOVED it!!!
Reviewed on Nov. 09, 2011 by kateimurray
I made this for a dinner party.. Everyone loved it. It did not look as good as the picture. I thionk next time I will not crumble the cake and I will thin out the pumpkin layer so it is more spreadable...
Reviewed on Oct. 27, 2011 by parish.nurse
I just served this at a luncheon and had multiple requests for the recipe. It went over very well! I would highly recommend it for others to try especially those with a penchant for light, healthier recipes.
Reviewed on Nov. 29, 2010 by lanmom
Delicious flavor, but too sweet! I would try cutting back on the amount of pudding and/or try sugar free pudding. everyone raved how beautiful it looked. first couple spoonfuls were yummy too. but then the sweetness caught up with you. needs less sugar!
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