EASY PUMPKIN CREAM TRIFLE
I won 3rd place in a cook-off with this very easy holiday recipe.
Provided by Stacey Lynch
Categories Fruits and Vegetables Vegetables Squash
Time 3h10m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
- Combine the 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 together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the 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 bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 42.7 g, Cholesterol 39.7 mg, Fat 21.5 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 423.1 mg, Sugar 23.4 g
PUMPKIN TRIFLE
This is a great dessert for the fall time of year. It looks especially nice done in a glass fluted bowl or a footed raised one. It's very light in taste but also has a certain richness. Yummy!! Feel free to use regular instant butterscotch pudding in place of the SF.
Provided by CoffeeB
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine the cake mix, water, and egg in a bowl.
- Mix and pour into a 8x8 pan.
- Bake 350 degrees for 30-40 minute.
- Cool 10 minutes.
- Turn out of pan onto a wire rack. When completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
- Whisk milk, and pudding for 2 minutes until slightly thickened. Let stand 2 minutes or until softly set.
- Stir in pumpkin and the spices. Mix well.
- In a trifle bowl, layer 1/4 of the crumbs, 1/2 of the pudding, 1/4 of the crumbs, 1/2 of the whipped topping.
- Repeat, ending with the whipped topping. Garnish with the crumbs.
- Refridgerate.
Nutrition Facts : Calories 174.6, Fat 12.2, SaturatedFat 7.4, Cholesterol 62.2, Sodium 102.8, Carbohydrate 12.1, Fiber 0.4, Sugar 3.5, Protein 5.4
PUMPKIN CREAM TRIFLE
"This showstopper dessert relies on convenience foods for speed, but the taste says: 'I slaved'," says Gayle Holdman of Highland, Utah. "It's perfect for entertaining because it's quick, make-ahead, so delicious and feeds a crowd. I'm always being asked for the recipe." GAYLE'S TIP: Try changing the cake, pudding or topping flavors for endless variations. Examples? Chocolate cake with white chocolate pudding and crushed peppermint candy. Or white cake with lemon pudding and blueberries. Or chocolate cake with butterscotch pudding and toasted coconut and pecans...see what I mean?
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 15-20 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first eight ingredients. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping. , Cut cake into 1-in. cubes. In a 3-qt. glass serving bowl or trifle bowl, layer a third of the cake cubes, pudding mixture, pecans and toffee bits. Repeat layers twice. Refrigerate until serving.
Nutrition Facts : Calories 333 calories, Fat 19g fat (5g saturated fat), Cholesterol 45mg cholesterol, Sodium 406mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 1g fiber), Protein 4g protein.
MINI PUMPKIN TRIFLES
Steps:
- Stir the pumpkin pie filling well. Divide half the can of pie filling between 4 dessert cups or small glasses. Layer 1 to 2 tablespoons whipped topping on top of the pie filling. Layer the cake pieces over the whipped topping, then repeat with the remaining pumpkin pie filling and more whipped topping. Garnish with pumpkin seeds and ground cinnamon.
PUMPKIN TRIFLE
I found this recipe on-line from email I receive from Taste of Home. This is what the author of the recipe states: "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." Updated 12/2010: I made this for our Christmas dessert and only used 2 boxes (rather than 4 boxes) of the pudding (which works out to be 4 cups of pudding once milk was added and it was more than enough for this trifle dessert).
Provided by diner524
Categories Dessert
Time 1h
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 72, Fat 2.8, SaturatedFat 2.3, Cholesterol 11.8, Sodium 41.3, Carbohydrate 8.9, Fiber 0.2, Sugar 7.6, Protein 3
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