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Pumpkin Cream Trifle Torte Recipe

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This recipe for Pumpkin Cream Trifle Torte is from Our Favorites for Sarah and Lance, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake: 1 pkg (18 1/4oz) spice cake mix
1 c can pumpkin 1 pkg (3.4 oz) instant vanilla pudding
1/2 c water 1/2 c vegetable oil
3 eggs 1 tsp ground cinnamon
1/2 tsp ground ginger

2 pkg (3.4 oz) instant cheesecake pudding 2 c milk
2 c whipped topping 1 c chopped pecans toasted
3/4 c English toffee bits or almond brickle chips
Directions:
Directions:
In large bowl combine the cake ingredients, mix well. Pour into a 9in x13in cake pan. Bake at 350º for 45-50 mins or when pick comes clean.
In large bowl whisk milk & pudding mixes together let stand 2 min, fold in whipped topping (I used the 8 oz container). Cut cake into 1 inch cubes.
In a large bowl or 9x13 cake pan put cake, pudding mixture, pecans & toffee chips repeat the layers. (I only used half the cake in the cake pan you could use more if you like.) Refrigerate until serving.
Number Of Servings:
Number Of Servings:
15-20 servings

 

 

 

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