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Pumpkin Trifle Recipe
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Pumpkin Trifle Recipe

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4.5 16 24
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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!
TOTAL TIME: Prep: 20 min. + chilling
MAKES:12-15 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 12-15 servings

Ingredients

  • 2 to 3 cups leftover crumbled unfrosted spice cake, muffins or gingerbread
  • 2-1/2 cups cold milk
  • 1 can (15 ounces) solid-pack pumpkin
  • 4 packages (3.4 ounces each) instant butterscotch pudding mix
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 2 cups heavy whipping cream
  • Maraschino cherries, optional

Nutritional Facts

1 cup: 186 calories, 14g fat (8g saturated fat), 49mg cholesterol, 163mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 3g protein

Directions

  1. Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle one portion into a trifle bowl or 3-qt. serving bowl.
  2. In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half into the serving bowl. Sprinkle with a second portion of crumbs. In a small bowl, beat cream until stiff peaks form; spoon half into bowl.
  3. Sprinkle with a third portion of crumbs. Top with the remaining pumpkin mixture, then remaining portion of crumbs and whipped cream. Sprinkle the reserved crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving. Yield: 12-15 servings.
Originally published as Pumpkin Trifle in Country Woman September/October 1993, p29


Reviews for Pumpkin Trifle

AVERAGE RATING
(24)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
rena 55
Reviewed Mar. 5, 2014

"I love to make triffles, serve triffles and eat triffles! This one is delicious and it's nice that you can use gingerbread or spice cake. Such a treat for fall and those holidays. I had an empty bowl return when I took this to a gathering."

MY REVIEW
BakerLittleK
Reviewed Nov. 3, 2013

"YUMMY! This was very well received at a Progressive dinner Party. I used a gingerbread cake which being deep golden brown in color some folks thought it was a chocolate dirt cake but quickly learned otherwise! I gave it a little extra zip by making cinnamon-flavored sweetened whipped cream."

MY REVIEW
betty2680
Reviewed Nov. 1, 2012

"easy to put together make the cake the day b4"

MY REVIEW
kshea
Reviewed Jun. 2, 2012

"Great!"

MY REVIEW
kshea
Reviewed May. 20, 2012

"This is a very good recipe just the way it is!"

MY REVIEW
karen8666
Reviewed May. 11, 2012

"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."

MY REVIEW
mrsimps
Reviewed Dec. 15, 2011

"I've made this twice now. I still can't get the pretty layers but it tastes awesome!"

MY REVIEW
vlw1965
Reviewed Nov. 23, 2011

"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!"

MY REVIEW
MKJ2011
Reviewed Nov. 21, 2011

"Took this to work and the girls went WILD!!! they LOVED it!!!"

MY REVIEW
kateimurray
Reviewed Nov. 9, 2011

"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..."

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