Butterscotch Pumpkin Trifle

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.

Prep Time45

Refrigerate1

Total Time1 45

Course: Dessert

Cuisine: American

Servings:

Equipment

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 9x13-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.

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