Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pumpkin Trifle
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- #48530
serves/makes:
ready in:
2-5 hrs
2-5 hrs
3 reviews
1 comment
ingredients
1 package (18 ounce size) spice cake mix
4 boxes (3.75 ounce size) instant butterscotch pudding mix
2 1/2 cups cold milk
1 can (15 ounce size) pumpkin puree, not pie filling
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 package (8 ounce size) cream cheese, softened
2 tablespoons powdered sugar
1 carton (16 ounce size) frozen whipped topping, thawed
directions
Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.
Prepare cake mix as directed on package, adding oil, eggs, and water as called for. Pour the batter into the prepared pans and place in the oven. Bake at 350 degrees F for 22-25 minutes or until the cake tests done with a toothpick stuck in the center.
Remove from the oven and let stand for 10 minutes. Then, turn the cakes out onto a cooling rack.
When the cake is cool enough to handle, slice the layers in half horizontally (so you have 4 layers). Let the cake layers cool completely on the rack.
Meanwhile, in bowl, whisk together the pudding mix and milk until completely blended. Stir in the pumpkin puree, cinnamon, nutmeg, ginger, and allspice. Mix well and set aside.
In a mixing bowl, combine the cream cheese and powdered sugar. Beat on medium speed until light and fluffy.
Fold in the whipped topping until just blended.
Cut the cake layers into large cubes and place a layer of cake cubes in the bottom of a trifle bowl or other decorative round bowl. Add a fourth of the pumpkin mixture in an even layer and top that with a fourth of the cream cheese mixture. Repeat the layers of cake, pumpkin, and cream cheese.
Cover the trifle bowl with plastic wrap and place in the refrigerator for at 3-8 hours before serving.
nutrition data
407 calories, 15 grams fat, 61 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
Pumpkin mixture was too thin .... Would use pie filling next time.
November 11, 2008
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.
November 25, 2006
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!
November 23, 2006
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!