A Pumpkin Trifle
Recipe: #1174
October 23, 2011
"Light in taste but still rich in flavor. Feel free to use regular instant butterscotch pudding in place of SF. "
Original is 10 servings
Ingredients
Nutritional
- Serving Size: 1 (239.3 g)
- Calories 591
- Total Fat - 28.3 g
- Saturated Fat - 17.7 g
- Cholesterol - 39.2 mg
- Sodium - 645.1 mg
- Total Carbohydrate - 78.4 g
- Dietary Fiber - 3.5 g
- Sugars - 47.1 g
- Protein - 7.5 g
- Calcium - 107.6 mg
- Iron - 2.6 mg
- Vitamin C - 5.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Combine the cake mix, water, and egg in a bowl.
Step 2
Mix and pour into a greased 8x8 inch baking pan.
Step 3
Bake at 350 degrees for 30-40 minutes.
Step 4
Cool 10 minutes.
Step 5
Turn out of pan onto a wire rack and when completely cooled, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
Step 6
Whisk milk and pudding for 2 minutes until slightly thickened. Let stand 2 minutes or until softly set.
Step 7
Stir in pumpkin and spices. Mix well.
Step 8
In a trifle bowl or fluted style bowl, layer 1/4 of the crumbs, 1/2 of the pudding, 1/4 of the crumbs, 1/2 of the whipped topping.
Step 9
Repeat, ending with the whipped topping. Garnish with the crumbs.
Step 10
Keep refrigerated.
Tips
No special items needed.
1 Reviews
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