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Pumpkin-Butterscotch Gingerbread Trifle Recipe
Pumpkin-Butterscotch Gingerbread Trifle Recipe photo by Taste of Home

Pumpkin-Butterscotch Gingerbread Trifle Recipe

Publisher Photo
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
TOTAL TIME: Prep: 1 hour + cooling
MAKES:18 servings
TOTAL TIME: Prep: 1 hour + cooling
MAKES: 18 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in pumpkin and spices until well blended.
  4. In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of 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.
Originally published as Pumpkin Trifle in Light & Tasty October/November 2002, p33

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.

Reviews for Pumpkin-Butterscotch Gingerbread Trifle

AVERAGE RATING
   (147)
RATING DISTRIBUTION
5 Star
 (125)
4 Star
 (17)
3 Star
 (3)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Dec. 11, 2014

"This was a great crowd-pleaser. It looks so nice before you dig into it! Flavors go well together. The fat-free versions of pudding are in the smaller sizes. As others said, use two boxes of the regular size pudding and you'll be fine."

MY REVIEW
Reviewed Oct. 17, 2014

"I have made this many times and have asked for the recipe every time I make it. I have read a person can't find the gingerbread mix, just saying I have seen it at Walmart. As for the problem of pudding box size...I just used 2 small boxes of vanilla pudding and 1 small box of the butterscotch."

MY REVIEW
Reviewed Mar. 11, 2014

"this trifle ricipe sounds really good so ill be trying it out very shortly"

MY REVIEW
Reviewed Dec. 19, 2013

"I want to make this but where does one find instant pudding in 1 ounce sizes. Mine are3.4 ounces. I have all the ingredients ready to make this for Christmas dessert and will give it a good review but am nervous about the pudding amounts. Please help! Thanks!"

MY REVIEW
Reviewed Nov. 26, 2013

"Everyone that tasted this loved it!"

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