This Pumpkin Cream Trifle is a perfect dessert for Thanksgiving or for any type of gathering in pumpkin season. I just made this for a large party, and it was a huge hit. You just can't beat layers of soft and flavorful pumpkin spice cake layered together with smooth whipped cream and cheesecake pudding, all topped by a delightful crunchy toasted nut and toffee layer. This dessert really is delicious! Plus, it is so simple to make. You can really whip it together once the cake is done and cooled.
Pumpkin Cream Trifle
First Layer:1 pkg spice cake mix
1 pkg. (3.4 oz) instant vanilla pudding
1 cup canned pumpkin
½ cup vegtable oil (can do ¼ cup applesauce, and ¼ cup oil instead)
½ cup water
3 large eggs
1 tsp ground cinnamon
½ tsp ground ginger
Preheat oven to 350. Spray 9x13 baking pan with vegtable oil spray. Place all cake ingredients in large mixing bowl. Blend with electric mixer on low speed from 1 minute. Scrape down sides and then increase speed to medium and beat for 2 minutes more. Batter should look thick and well blended. Pour into prepared pan and bake 32-39 minutes or until cake tests done. Cool completely. (cake can be frozen at this point. Thaw at room temperature before assembling trifle.) When ready to prepare trifle, cut or tear into approx. 1 inch cubes.
Second Layer (cream):2 pkgs. (3.4 oz) cheesecake flavored instant pudding mix
2 cups cold milk
2 cups freshly whipped cream (unsweetened)
Combine pudding mixes with milk and blend with whisk until it starts to thicken. Fold in whipped cream, then quickly assemble trifle.
Third Layer (toppings):½ cup chopped, toasted pecans or almonds
½ cup Skor toffee bits
To assemble trifle:
Place 1/3 of cake cubes into trifle bowl. Top with 1/3 of cream mixture and sprinkle with 1/3 of nuts and toffee bits. Repeat layers two more times, ending with nuts and toffee on top. Serve immediately or refrigerate, covered no longer that 24 hours.