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Pumpkin-Butterscotch Gingerbread Trifle

 Pumpkin-Butterscotch Gingerbread Trifle
There's more to pumpkin than pie, as this impressive trifle proves. It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding. Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests. —Lyla Lehenbauer, New London, Missouri
18 ServingsPrep: 1 hour + cooling

Ingredients

  • 1 package (14-1/2 ounces) gingerbread cake mix
  • 1-1/4 cups water
  • 1 egg
  • 4 cups cold fat-free milk
  • 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon each ground ginger, nutmeg and allspice
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed

Directions

  • In a large bowl, combine the cake mix, water and egg, beat on low
  • speed for 30 seconds. Beat on medium for 2 minutes. Pour into an
  • ungreased 8-in. square baking pan.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near
  • the center comes out clean. Cool for 10 minutes before removing from
  • pan to a wire rack. When completely cooled, crumble the cake. Set
  • aside 1/4 cup crumbs for garnish.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes or until
  • thickened. Stir in pumpkin and spices until well blended.
  • In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of

2 of 2

Pumpkin-Butterscotch Gingerbread Trifle (continued)

Directions (continued)

  • the cake crumbs, half of the pumpkin mixture, a fourth of the cake
  • crumbs and half of the whipped topping. Repeat layers. Garnish with
  • reserved cake crumbs. Serve immediately or refrigerate until
  • serving. Yield: 18 servings.
Nutritional Facts: One serving (3/4 cup) equals 194 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 451 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.