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Easy Pumpkin Cream Trifle
Easy Pumpkin Cream Trifle
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Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
190 minutes
Spiced cake and pudding layers topped with pecans and toffee bits for a festive holiday treat.
Ingredients:
  • 1 (18.25 ounce) package spice cake mix
  • 1 (3.4 ounce) package instant vanilla pudding
  • 1 cup pumpkin puree
  • 0.5 cup water
  • 0.5 cup vegetable oil
  • 3 eggs
  • 2 teaspoons pumpkin pie 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
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and lightly grease a 9x13 baking dish.
  • In a large mixing bowl, blend together cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice until well combined. Pour the mixture into the prepared dish.
  • After baking for 45 to 50 minutes in the preheated oven, let the cake cool to room temperature on a wire rack before cutting it into 1-inch cubes.
  • Combine the milk and cheesecake pudding mix until smooth and let it set for about 2 minutes. Gently fold in the whipped topping until well combined.
  • Start by gently arranging a third of the cake cubes at the base of a spacious bowl. Next, generously spread a third of the cream mixture over the cake layer and delicately sprinkle with a third of the pecans and toffee bits. Repeat this delightful layering process until all the ingredients have been used. Chill in the refrigerator for 1 hour before savoring this delectable treat.

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