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Easy Pumpkin Cream Trifle


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25 minutes
45 minutes
Easy Pumpkin Cream Trifle

An easy and delicious holiday recipe!


 (18.25 ounce) package spice cake mix

1 (3.4 ounce) package instant vanilla pudding

1 cup pumpkin puree

½ cup water

½ cup vegetable oil

3 eggs

2 teaspoons pumpkin pie spice

2 cups cold milk

2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling

2 cups whipped topping

1 cup chopped toasted pecans

1 cup English toffee bits


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.

378 calories; protein 4.5g 9% DV; carbohydrates 42.7g 14% DV; fat 21.5g 33% DV; cholesterol 39.7mg 13% DV; sodium 423.1mg 17% DV. 


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