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Pumpkin Butterscotch Spice Cake Trifle

An easy and elegant trifle with layers of pumpkin butterscotch pudding, cinnamon-spiced whip cream, and spice cake!
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Sarah @ The Gold Lining Girl

Ingredients

  • 1 - box spice cake mix prepared according to instructions (mine required 1 c. water, 1/2 c. oil, 3 eggs)
  • 1 - 15 oz. can pureed pumpkin
  • 1 tsp. cinnamon
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. ginger
  • 3 c. cold milk low-fat works fine
  • 4 boxes instant butterscotch pudding mix
  • 2 - 8 oz. containers Cool Whip thawed
  • 1 tsp. cinnamon
  • 1/4 c. maple syrup
  • Optional garnish: 2 tbsp. toffee bits

Instructions

  • Prepare spice cake mix according to instructions on the box. Allow to cool completely.
  • Break up the cake into coarse crumbs and crumbles. Reserve 1/4 c. for garnish (if not using toffee bits as garnish), and divide the remaining crumbs into 4 equal portions.
  • In a large bowl, combine pumpkin, 1 tsp. cinnamon, pumpkin pie spice, ginger, milk, and instant pudding mixes. Whisk til smooth, and set aside.
  • In a large bowl, fold together Cool Whip, cinnamon, and maple syrup.
  • To assemble the trifle, from bottom to top, it will be as follows: cake crumbs, pudding, cake crumbs, Cool Whip, cake crumbs, pudding, cake crumbs, Cool Whip, garnish. Got it? :)
  • To assemble, evenly sprinkle one portion of the spice cake crumbs into the bottom.
  • Next, gently spread half of the pumpkin butterscotch mixture over the cake crumbs.
  • Sprinkle a second portion of the cake crumbs.
  • Gently spread half of the Cool Whip mixture over the cake crumbs.
  • Sprinkle the third portion of cake crumbs over the Cool Whip.
  • Gently spread the remaining pumpkin butterscotch mixture over the cake crumbs.
  • Sprinkle the fourth and final layer of cake crumbs.
  • Spread remaining Cool Whip mixture.
  • Garnish with toffee bits, or the 1/4 c. reserved cake crumbs - whichever you chose.
  • Enjoy!