easy pumpkin cream trifle

Ingredients

• Servings: 20
• 1 (18.25 ounce) package spice cake mix
• 1 (3.4 ounce) package instant vanilla pudding
• 1 cup pumpkin puree
• 1/2 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 2 teaspoons spice
• 2 cups cold milk
• 2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling
• 2 cups whipped topping
• 1 cup chopped toasted pecans
• 1 cup english toffee bits

Recipe

Preparation Time: 25 mins Cook Time: 45 mins Ready Time: 3 hrs 10 mins


• preheat oven to 350 degrees f (175 degrees c). lightly grease a 9x13 baking dish.
• combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
• bake in the preheated oven for 45 to 50 minutes. allow to cool to room temperature on a wire rack. cut the cake into 1-inch cubes.
• whisk together the milk and cheesecake pudding mix. allow to set, about 2 minutes. fold the whipped topping into the pudding mixture.
• layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. repeat layering until all ingredients are uses. refrigerate 1 hour before serving.