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Home -> Baked Goods -> Desserts
Ingredients (view qty in metric system instead) 1 package gingerbread cake mix 1 1/4 cups water 1 large egg 4 cups milk 4 packages instant butterscotch pudding mix 15 ounce can pumpkin 1 tsp. ground cinnamon 1/4 tsp. ground ginger 1/4 tsp. ground nutmeg 1/4 tsp. ground allspice 12 ounce container whipped topping Directions Preheat oven to 350 degrees. Combine cake mix, water and egg in a large bowl. Mix well. Pour into an ungreased 8x8 inch baking pan. Bake 35 to 40 minutes until a toothpick comes out clean. Cool 10 minutes. Remove from pan and cool completely on a rack. Crumble cake. Set aside 1/4 cup crumbs. Whisk together milk and pudding mixes in a large bowl until slightly thickened. Let stand 2 minutes until soft set. Layer 1/4 of cake crumbs in a trifle dish or 3 1/2 quart glass serving bowl. Top with 1/2 of pumpkin, 1/4 of cake crumbs and 1/2 of whipped topping. Repeat layering. Garnish top with reserved crumbs. Serves 18 to 20. Related Recipes View/Post Comments (0) Add To MyRecipeBox Send to a Friend |
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