Pumpkin Trifle (TNT!!!)

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Pumpkin Trifle (TNT!!!)

Post by pstarkoski on Fri Oct 22, 2010 1:53 am


I made this and took to covered dish dinner at church last night. It was a huge success!! This is sinfully delicious!! It would make a great dessert for Thanksgiving and during the holidays...or anytime!!!




Pumpkin Trifle

There's more to pumpkin than pie, as Hyla Lehenbauer points out with this impressive trifle. "It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding," she writes from New London, Missouri. "Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests."

18 ServingsPrep: 1 hour + cooling


1 package (14-1/2 ounces) gingerbread cake mix

1-1/4 cups water

1 egg

4 cups cold fat-free milk

4 packages (1 ounce each) sugar-free instant butterscotch pudding mix

1 can (15 ounces) solid-pack pumpkin

1 teaspoon ground cinnamon

1/4 teaspoon each ground ginger, nutmeg and allspice

1 carton (12 ounces) frozen reduced-fat whipped topping, thawed


In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.

Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.

In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.

In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with

reserved cake crumbs. Serve immediately or refrigerate until serving.

Yield: 18 servings.

Nutrition Facts: One serving (3/4 cup) equals 194 calories, 6 g fat (3 g saturated fat), 13 mg cholesterol, 451 mg sodium, 31 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.


Recipe source:


PEG’S NOTE: I wasn’t able to find the gingerbread cake mix at the time so found a recipe to make my own….here is the recipe.


Gingerbread Cake

"This dark moist cake combines the old-fashioned flavors of ginger and molasses," says Ila Alderman of Galax, Virginia. "The recipe was passed down to me from a dear aunt."

9 ServingsPrep: 10 min. Bake: 30 min.


1/3 cup shortening

1/2 cup sugar

1 egg

3/4 cup water

1/2 cup molasses

1-1/2 cups all-purpose flour

1 teaspoon ground ginger

1/2 teaspoon baking soda

1/4 teaspoon salt

Whipped topping


In a large bowl, cream shortening and sugar until light and fluffy.

Beat in egg. Combine the water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a

greased 8-in. square baking pan.

Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Serve warm with whipped topping. Yield:

9 servings.

Recipe source: http://www.tasteofhome.com/recipes/Gingerbread-Cake


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