Mini Pumpkin Spice Trifles Food

MINI PUMPKIN SPICE TRIFLES

Steps:

• Preheat oven to 350°. Whisk together the first 8 ingredients. In another bowl, beat pumpkin, sugar and oil until smooth; add eggs, one at a time, beating well after each addition. Gradually add flour mixture; beat until well blended., Line a 9-in. square baking pan with parchment; grease paper. Pour in batter. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Cool in pan 10 minutes on a wire rack. Remove from pan; cool completely on wire rack., For filling, beat cream cheese, butter and vanilla until blended. Gradually beat in confectioners' sugar until smooth., To assemble, cut cake into 1/2-in. cubes. In 8 juice glasses or small parfait glasses, alternate layers of cake and filling, ending with filling. If desired, sprinkle with additional cinnamon.

PUMPKIN TRIFLE

Steps:

• Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle first portion into a trifle bowl or 3-qt. serving bowl. , In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half the pumpkin mixture into the serving bowl. Sprinkle with a second portion of crumbs. In a small bowl, beat cream until stiff peaks form; spoon half into bowl. , Sprinkle with the third portion of crumbs. Top with the remaining pumpkin mixture, then fourth portion of crumbs and remaining whipped cream. Sprinkle the reserved 1/4 cup crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving.

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.

EASY PUMPKIN CREAM TRIFLE

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.