• Cooking Time:
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  • 1 (14 1/2 ounce) package gingerbread cake mix
  • 1 1/4 cups water
  • 1 egg
  • 4 cups cold fat-free milk
  • 4 (1 ounce) packages sugar-free instant butterscotch pudding mix
  • 1 (15 ounce) can solid-pack pumpkin
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1 (12 ounce) container reduced-fat frozen whipped topping, thawed


  • In a mixing bowl, combine cake mix, water and egg; mix well. Pour into an ungreased 8-inch square baking pan. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
  • When completely cooled, crumble cake. Set aside 1/4 cup crumbs for garnish.
  • In a bowl, whisk milk and pudding mixes together for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft set. Stir in pumpkin and spices; mix well.
  • In a trifle bowl or a 3-1/2 quart 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 the reserved cake crumbs. Serve immediately or refrigerate.
  • Yields 18 servings

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