A Pumpkin Trifle

10
Servings
45m
Prep Time
30m
Cook Time
1h 15m
Ready In

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 recipe yields 10 servings
OK

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 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 & Variations


No special items needed.

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