Pumpkin Spice Trifle

2 C. Cold Milk 

1 (3-1/2 ounce) box of Instant Vanilla Pudding

1 C. Canned Pumpkin Puree

1 t. Cinnamon

1/2 t. Ground Ginger

1/8 t. Ground Cloves

1/8 t. Ground Nutmeg

1 Box Spice Cake Mix (plus ingredients on box mix)

1 C. Cold Whipping Cream

1 T. Powdered Sugar


Bake spice cake according to box instructions. Set aside to cool. Cut cooled cake into cubes.


*Set aside ~1/2 cup of cake, crumbled for garnish. 


To make whipped cream layer: whip cold cream in a cold bowl until stiff peaks form. Fold in powdered sugar. Place whipped cream in refrigerator while you prepare pudding layer. 


To make pudding layer: Combine cold milk, instant pudding, pumpkin puree, cinnamon, ginger, cloves and nutmeg in a bowl. Whisk until smooth. Refrigerate until ready to layer trifle. 


To layer trifle: Place one layer of cake cubes at the bottom of a clear, glass trifle dish. Top with 1/3rd of the whipped cream. Top that with 1/2 the pumpkin pudding. Repeat the cake layer, whipped cream layer and then pudding layer. Place the remaining whipped cream in a piping bag and pipe a border of whipped cream around the top of the trifle. Alternately, use a spatula to spread the remaining whipped topping on the trifle. Garnish with the remaining crumbled spice cake. 


Refrigerate until ready to serve!

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