Recipe by Stacey Lynch
"I won 3rd place in a cook-off with this very easy holiday recipe."
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1 (18.25 ounce) package
spice cake mix
1 (3.4 ounce) package
instant vanilla pudding
pumpkin pie spice
2 (3.4 ounce) packages
cheesecake flavor instant pudding and pie filling
chopped toasted pecans
English toffee bits
This is FABULOUS!! I have made it for two parties so far and everyone loved it! I did not use toffee but used walnuts and pecans and caramel instead--very good. I also did not mix the whipped cream and pudding together so I could have three layers instead of two. It is a great trifle recipe for the holidays!
This recipe has an error in it. You are supposed to put the pumpkin in the pudding. That is why several have not had enough filling. The pumpkin does not go in the cake mix. If done correctly this is a five star.
I did not make this exact recipe, but the one with butterscotch pudding and gingerbread cake from quickcooking.com. Oh my god! It was the best new recipe I made at Thanksgiving! There was another Pumpkin trifle, like this one, that I will try, too. I'm sure this one is just as delicious! I wanted to lick the bowl clean and didn't want to give up leftovers.
FANTASTIC! made a few changes based on some reviews though...i also put caramel on top of the cake. also mixed a tiny bit of pumpkin in with the cheesecake pudding to give it a little color since i added a 3rd layer of plain cool whip. fantastic!!! one more change i made was i made the cake in 2 round pans so i could just lay the layers in instead of cubing the cake, it turned out great!
My Husband and I made this for Christmas Eve desert; easy to make and very good. If we were to make this again, we would go easy on the nuts and add some type of caramel/butterscotch sauce after the cake layer. Made the day before!
The PERFECT fall dessert! This is SO delicious! I just made it for a gathering of friends, then my husband took it to his fall work party, RAVE reviews both times!! It's the perfect combination of pumpkin and creaminess! I added a pkg. of cream cheese to the cheesecake pudding and cool whip, otherwise, followed exactly. Will DEFINITELY make this again and again!!
Yummy!!! Great fall dessert! The only addition I made was to drizzle caramel (Smuckers ice cream topping) over the pecan/toffee bit layer! Thank you for a hit dessert!
Mmm so good! One of the best things I've ever made. I combined this recipe with another one I found on the Taste of Home website. I used this cake recipe exactly. Then I made and mixed together a package of butterscotch pudding and cheesecake pudding (vanilla pudding would be tasty too). I added a layer of cool whip and then crushed up gingersnaps. Repeat the layers and you've just made heaven in a trifle dish!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Pumpkin Cream Trifle
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 194
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These muffins are moist and tasty, and freeze well.