This is a recipe I used from my “Taste of Home Entertaining” book. It is the most requested recipe from “Taste of Home’s, Light and Tasty ” magazine.
I pray you have a very Happy Thanksgiving! May God bless all of you who are preparing meals for your loved ones-may He give you strength, time management, and the ability enjoy sweet fellowship on this special day.”
Pour into an ungreased 8 inch baking dish and bake at 350 for 35-40 mins until well set. Let cool.
Then, to make your filling: 4 butterscotch instant pudding mixes, 1 15 oz can of pumpkin (you can use EASY pumpkin mix -”with the spices”, or you may add 1 tsp of pumpkin spice to this step)
FIRST make just the pudding- beat the pudding mixes with the milk
It will begin to thicken -let set for about 5 mins until it is of pudding consistency.
Add pumpkin and spices (if applicable)and stir well (you may use an electric mixer on low if you desire)
Get out your Trifle bowl and start layering (you will need to get out your Cool Whip at this time!) Begin with the Spice Cake- crumble with your fingers and lay at the bottom of the bowl (if you don’t have an “official” trifle bowl-have no fear, I used a regular old mixing bowl for years until I found this one at JCPenny Outlet-Wohoo!)
Spread your pudding/pumpkin mixture on top and then crumble more cake on top of that
Add in a layer of Cool Whip
Do as many layers as you can- I topped mine with Cool Whip and dotted with the pumpkin mixture and sprinkled extra cake on top. You are going to LOVE this!!!!!! OH YUMMM!!!!
1 box Spice Cake
1 ¼ cups water
1 egg
*Mix all ingredients and bake in an 8×8 pan at 350 for 35 mins or until set. Cool on stove or wire rack.
Pudding Filling:
4 cups skim milk
4 packages (1 oz each) instant butterscotch pudding mix
1 can (15 oz) pumpkin mix- you can use EASY, but eliminate the spices below
1 ½ tsp Pumpkin Spice (or 1 tsp cinnamon, ¼ tsp of each: ginger, nutmeg and allspice)
* In a large bowl mix milk with pudding mix. Let sit until it thickens (appx 5 mins). Add pumpkin and spices and mix well.
1 carton (12 oz) light whipped topping
Layering Process:
In a Trifle bowl (or any large bowl) layer:
1. A fourth of the cake crumbled with your hands
2. Half of the pumpkin mixture
3. A fourth of the cake crumbled
4. Half the whipped cream
5. Repeat the layers
6. Garnish with whipped topping and cake crumbs
7. Refrigerate until ready to serve.
Thanks for the recipe! I love desserts that are eye appealing. FYI – I bought my trifle dish at Walmart for around $6.
Great deal Priscilla!
Yum! This looks delicious!! I think I will have to try it sometime!
Thanks Janelle for another great idea. I love trifles because they always look as yummy as they taste. I just wish I got the same deal on my trifle bowl as Priscilla 🙂
This looks absolutely delicious! I wonder if we could get away with a pumpkin trifle for Thanksgiving, rather than the traditional pumpkin pie? I think last year I made pumpkin cheesecake. 🙂 Can’t wait to try this trifle!
I made this last night for dessert for our Sunday dinner, is was so good, my 3 year old daughter loved layering the ingredients, and I was glad she was able to help.
Thanks again for another great recipe
Hi Jeanelle,
I was planning on making this, but the Jello Butterscotch pudding I found comes in 3 oz packs. Should I still use 4? The ones I have look like the ones you have in the pic. Just want to double check! Looks yummy!! Jen
Use 1 1/2 🙂
How do I print without all the pictures? Just wanted to be able to have the recipe on one sheet of paper not three.