Pumpkin Trifle Cake- Sweet Treat Saturday

It’s Christmas in July and we are celebrating by bringing you a wonderful Pumpkin trifle please check out Wednesday blogs for all things Christmas!

Pumpkin Trifle Cake
Pumpkin Trifle Cake


  • Sat July 11 Photo 21 package gingerbread cake mix
  • 1 1/4 cups water
  • 1 egg
  • 4 cups cold fat-free milk
  • 4 packages sugar-free instant butterscotch pudding mix
  • 1 can solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon EACH: ground ginger, nutmeg and allspice
  • 1 carton frozen reduced-fat whipped topping, thawed


Breaking up your cake after it's cooled
Breaking up your cake after it’s cooled

In a large bowl, combine the cake mix, water and egg. Beat on low speed for 30 seconds; beat on medium for 2 minutes. Pour into an ungreased 8 inch square baking pan.

Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.

In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft set. Stir in pumpkin and spices until well blended.

Sat July 11 Photo 3In a trifle bowl or 3 1/2 quart glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Refrigerate until serving.

Yield: 18 servings

Tested in the THASC kitchen.
Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.www.thasc.com

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