Friday, November 9, 2012

Pumpkin Trifle

1 prepared chocolate cake mix and ingredients you need for mix ( I used a gluten free mix) 
1 package cook and serve vanilla pudding mix
3 cups milk
1 can pumpkin or 2 cups of Fresh or frozen pumpkin puree
1/2 cup brown sugar
1 carton whipped topping ( I used whipped cream I did myself)
8 oz cream cheese (room Temp)
1/4 cup sugar

Prepare and bake the cake mix according to package directions. Cool completely.

For pudding, in a large saucepan, combing pudding mix and milk , stir until smooth cook and stir over medium heat until mixture comes to a boil. cook and stir 1-2 minutes longer or until thickened. Remove from the heat, cool to room temperature. 

Combine pumpkin and brown sugar, stir into pudding.

Blend cream cheese with sugar then fold the mixture into your whipped cream or cool whip. 

In a 4 qt glass bowl, crumble half of the cake, gently press down. top with half of pudding mixture then whipped topping and repeat layers, cover and refrigerate. This is great to make the day before you serve. 

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This post is linked up at: Tatertots and Jello  Crumbs and Chaos  Cybele Pascal  Something Swanky  I Should Be Mopping The Floor  Make Ahead Meals For Busy Moms  Flour Me With Love  Sumos Sweet Stuff  Skip To My Lou  Savvy Southern Style  Crazy for Crust


  1. Do you know that it's even better with a gingerbread cake substituted for the chocolate?

  2. This is awesome, great recipe without the need of an oven, seems pretty simple too. I've never actually baked with a ready cake mixture but I might try it out for once.


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