Butterscotch Pumpkin Trifle is a delightful fall and holiday dessert. Layers of crumbled spice cake, butterscotch/pumpkin pudding, and Cool Whip combine to create a gorgeous rich and creamy dessert.
Trifles are so sinful and creamy. They are truly one of my favorite desserts to make and eat.
Great Make Ahead Recipe
This trifle is a great make-ahead holiday dessert. It should be made at least an hour in advance and can be made up to 48 hours in advance.
Cake Mix Recipe
This recipe makes use of 3 convenience items for a quick and easy recipe. You’ll bake a box of spice cake for the cake part. Two boxes of instant butterscotch pudding are used for the pudding layer, and a tub of Cool Whip is used for the final layer.
Lots of Pumpkin Flavor
A can of pumpkin gets mixed into the butterscotch pudding along with lots of fall spices: cinnamon, ginger, nutmeg, and allspice. Pumpkin and butterscotch are such a great combination.
Trifle Dish
You’ll need a trifle dish that holds approximately 96 to 120 ounces. Mine is about 8 inches in diameter. If you don’t have a trifle dish, you can use a medium glass bowl. The great thing about a trifle is pretty much anything goes and you really can’t mess it up.
Variations
- Add toffee bits on top for extra flavor.
- Sprinkle toasted chopped pecans on top for some crunch.
- Use Devil’s Food Cake Mix instead of Spice Cake.
Storage
Leftovers will keep for 2 to 3 days in the refrigerator. Much longer than that and the pudding and Cool Whip will both start to separate.
More Pumpkin Desserts
- Pumpkin Cake Roll
- Pumpkin Sheet Cake with Nutella Cream Cheese Frosting
- Pumpkin Caramel Poke Cake
- Pumpkin Cake with Rum Glaze
- Pumpkin Cheesecake with Gingersnap Crust
- Pumpkin Praline Torte
Butterscotch Pumpkin Trifle
Ingredients
- 1 box Spice Cake Mix, plus ingredients needed to bake it
- 2 (3.4-ounce) boxes instant butterscotch pudding mix
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 cups cold milk
- 1 (15-ounce) can pumpkin
- 2 (8-ounce) containers Cool Whip, thawed
Instructions
- Bake spice cake according to package directions in a 9×13-inch baking dish. Let cool.Crumble coarsely. Set aside 1/4 cup for sprinkling on top.
- In a large bowl, whisk together butterscotch pudding mix, cinnamon, ginger, nutmeg, and allspice.Whisk in cold milk for 2 minutes or until starting to thicken. Stir in pumpkin.
- Place 1/4 of the cake crumbles in the bottom of a trifle dish.Top with 1/2 the butterscotch pudding mix. Spread it out to the sides.
- Place another quarter of the cake crumbles over the pudding layer.Spread 1 container of Cool Whip on top.
- Place another quarter of cake crumbles over the Cool Whip.Spread remaining pudding mix over the cake crumbles.
- Place remaining 1/4 of cake crumbles over pudding mixture.Spread remaining Cool Whip on top.Sprinkle the set aside cake crumbles on top.
- Cover with plastic wrap and refrigerate for at least 1 hour before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
