Pumpkin Spice Trifle

yeah I need to clean my lens.

This is a day late but at least I remembered to post it. It’s the thought that counts right? Anyway, this is delicious. Mama said it tasted like pumpkin pie without the crust. Everyone in my house loved it including the nephew. We don’t care too much for gingerbread around these parts so I substituted a spice cake made from a mix and used pumpkin pie spice instead of the cardamom. The original  recipe can be found on page 217 of The Lady and Sons, Too or on the Food Network site.

 

Check out the members page to see what everyone else though of it.

Pumpkin Spice Trifle

Recipe by Micha @ Cookin’ Mimi adapted from Paula Deen

A pumpkin spice trifle serves a crowd and is a cinch to make.

Prep time: 1 hour

Cook time: 35 minutes

Total time: 1 hour 35 minutes

Yield: 20 servings

Ingredients

• 1 box spice cake mix
• 1 large box cook and serve and vanilla pudding
• 1 30 ounce can pumpkin pie filling
• 1/2 cup packed brown sugar
• 1/3 teaspoon pumpkin pie spice
• 12 ounce container whipped topping

Cooking Directions

Bake the spice cake according to the directions. Let cool completely.

Make the vanilla pudding according to the directions and cool. In a medium bowl mix the pumpkin, brown sugar and pumpkin pie spice together then add to the pudding.

Crumble half the cake into a large bowl or trifle dish. Pour half of the pudding and half of the whipped topping over the top. Repeat layers. Cover and refrigerate overnight. Serves 20.

post is linked to Holiday Food Fest at Hoosier Homemade and {Linked to Ingredient Spotlight:Pudding Mix at Eat at Home

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