Easy Pumpkin Cream Trifle

Name: Easy Pumpkin Cream Trifle
Ingredients: 1 (18.25 ounce) package spice cake mix; 1 (3.4 ounce) package instant vanilla pudding; 1 cup pumpkin puree; 1/2 cup water; 1/2 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

12 ingredients

5 steps

Ingredients

1 (18.25 ounce) package spice cake mix
1 (3.4 ounce) package instant vanilla pudding
1 cup pumpkin puree
1/2 cup water
1/2 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

Directions

1

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2

Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
3

Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.
4

Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
5

Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.