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Pumpkin Cream Trifle

 Pumpkin Cream Trifle
“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 choco
15-20 ServingsPrep: 30 min. Bake: 45 min. + cooling


  • 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


  • 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

2 of 2

Pumpkin Cream Trifle (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.