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Pumpkin Trifle
Ready in: 2-5 hrs 
Difficulty: 3/5
INGREDIENTS:
1 package (18 oz size) spice cake mix
4 boxes (3.75 oz. size) butterscotch instant pudding
2 1/2 cups cold milk
1 can (15 ounce size) pumpkin
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
1 package (8 ounce size) cream cheese, softened
2 tablespoons powdered sugar, more if needed
1 carton (16 oz. size) cool whip
DIRECTIONS:
Prepare and bake cake mix as package directs, baking in two 8 or 9" round cake pans. Let stand 10 minutes, then remove layers to rack or wax paper-lined surface.
When cool enough to handle, cut layers in half horizontally, making 4 layers. Cool completely.
Meanwhile, in bowl, whisk pudding and milk, blending well. Stir in pumpkin and spices; set aside.
In another bowl, beat cream cheese and powdered sugar until fluffy; fold in cool whip. If using a round trifle bowl and a single cake layer will fit in whole piece, place one cake layer in bottom of bowl; spread with 1/4 pumpkin mixture; spread 1/4 cream cheese mixture over pumpkin; repeat, using all of cake, pumpkin and cream cheese mixture, ending with cream cheese layer.
Top with chopped pecans as garnish, if desired. Cover and refrigerate until serving time.
Note: May break cake into chunks to fit whatever shape or size dish you want to use, layering ingredients evenly. Cake may be baked in 13x9 pan and either split into 2 layers or torn into chunks to fit a 9x13 dish.
Also, if preferred, use gingerbread instead of a spice cake.
NUTRITION:
This Pumpkin Trifle recipe from CDKitchen serves/makes 16
Recipe ID: 48530
REVIEWS:
Valerie's Review: 2006-11-23
This is a really nice and flavorful, yet not overly heavy, dessert. We used pound cake in place of the spice cake (for convenience). We sliced it in four layers and spread the fillings between each layer (more like a torte). It was fabulous both freshly made and after sitting overnight. For ease, you could substitute canned pumpkin pie filling in place of the plain canned pumpkin and spices (or, use pumpkin pie spice in place of the multiple spices). Fresh whipped cream in place of cool whip will make this taste even better!
Guest: EatDessertFirst! 2006-11-25
My family loved this dessert when I served it at Thanksgiving! My husband has already asked me to take it to his family's Christmas potluck! The blend of flavors is delicious. I substituted gingerbread baked in a 9" square pan and cut the cooled cake into cubes for each layer. The pumpkin layer seemed really thick when I was layering it, but it turned out fine. The only other change I would make next time is to use a little bit more powdered sugar, not to make it sweeter, but to help smooth out the cream cheese to make it easier to fold the Cool Whip in. Thanks for sharing this delicious recipe!
Guest: melshel 2008-11-11
As I was making this I realized that four boxes of pudding mix made it much too thick, so I thinned it down a little more milk and added a little more spices. Overall it was good, but not great.
