Fall Harvest Trifle
  • Servings: 18
  • 14-1/2 oz. pkg. gingerbread cake mix
  • 1-1/4 c. water
  • 1 egg
  • 4 c. milk
  • 4 1-oz. pkgs. sugar-free instant butterscotch pudding mix
  • 15-oz. can pumpkin
  • 1 t. cinnamon
  • 1/4 t. ground ginger
  • 1/4 t. nutmeg
  • 1/4 t. allspice
  • 12-oz. container frozen whipped topping, thawed
  1. Combine cake mix, water and egg in a mixing bowl. Mix well and pour into an ungreased 8"x8" baking pan. Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; turn out of pan onto a wire rack. When completely cooled, crumble cake and set aside, reserving 1/4 cup crumbs for garnish. Whisk together milk and pudding mixes in a bowl for 2 minutes, or until slightly thickened. Let stand for 2 minutes, or until softly set. Stir in pumpkin and spices; mix well. In a trifle bowl or 3-1/2 quart glass serving bowl, layer one-quarter of the cake crumbs, one-half of pudding mixture, one-quarter of crumbs and one-half of whiipped topping. Repeat layers, ending with topping. Garnish with reserved cake crumbs. Serve immediately or refrigerate.