Prep Time:
25 mins
Cook Time:
45 mins
Additional Time:
2 hrs
Total Time:
3 hrs 10 mins
Servings:
20
Ingredients
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-baking dish.
Combine cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
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.
Whisk milk and cheesecake pudding mix together in a bowl. Allow to set, about 2 minutes. Fold whipped topping into pudding mixture.
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 bits.
Repeat layering until all ingredients are uses. cover and refrigerate for at least 1 hour before serving.
Cook’s Note
Use carrot cake or gingerbread cake mix for variation.
Sprinkle crushed gingersnaps or shaved chocolate on top just before serving.
You could assemble the trifle in small jars or glasses for individual portions.
Nutrition Facts (per serving)
| 378 | Calories |
| 22g | Fat |
| 43g | Carbs |
| 5g | Protein |
