Name: Easy Pumpkin Cream Trifle
Prep time: 25 min
Cook time: 25 min
Yield: 20
Ingredients: Spice cake mix - 1 (18.25 ounce) package; Instant vanilla pudding - 1 (3.4 ounce) package; Pumpkin Puree - 1 cup; Water - ½ cup; Vegetable oil - ½ cup; Eggs - 3; Pumpkin pie spice - 2 teaspoons; Cold milk - 2 cups; Cheesecake flavor instant pudding and pie filling - 2 (3.4 ounce) packages; Whipped topping - 2 cups; Chopped toasted pecans - 1 cup; English toffee bits - 1 cup

Ingredients for - Easy Pumpkin Cream Trifle

1. Spice cake mix 1 (18.25 ounce) package

2. Instant vanilla pudding 1 (3.4 ounce) package

3. Pumpkin Puree 1 cup

4. Water ½ cup

5. Vegetable oil ½ cup

6. Eggs 3

7. Pumpkin pie spice 2 teaspoons

8. Cold milk 2 cups

9. Cheesecake flavor instant pudding and pie filling 2 (3.4 ounce) packages

10. Whipped topping 2 cups

11. Chopped toasted pecans 1 cup

12. English toffee bits 1 cup

How to cook deliciously - Easy Pumpkin Cream Trifle

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.

2 . Stage

Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.

3 . Stage

Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.

4 . Stage

Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.

5 . Stage

Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.