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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Pumpkin Trifle Recipe

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This recipe for Pumpkin Trifle is from McCarter-Johnson Family Cookbook Vol. 2, 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:  
1 Package (14-1/2 oz) Gingerbread Cake Mix
1-1/4 c. Water
1 Egg
4 Cups Cold 2% Milk
4 Packages (1 oz each) Instant Butterscotch Pudding Mix
1 Can (15 oz) Solid-Pack Pumpkin Mix
1 tsp. Ground Cinnamon
1/4 tsp. each Ground Ginger, Nutmeg, and Allspice
1 Carton (12 oz) Frozen Whipped Topping, Thawed
Directions:
Directions:
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 8-in square baking pan. Bake at 350º for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes. When completely cooled, crumble the cake and set aside. Set aside 1/4 cup crumbs for garnish. In a large bowl, whisk milk and pudding mixes for two 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, layer a fourth of the cake crumbs, half of the pumpkin mixture, and a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately.
Number Of Servings:
Number Of Servings:
18

 

 

 

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