Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the cake mix, vanilla pudding mix, pumpkin puree, water, vegetable oil, eggs, and pumpkin pie spice. Pour this mixture into the prepared baking dish.
- Bake in the preheated oven for 45 to 50 minutes. Once baked, let the cake cool completely to room temperature on a wire rack. Cut the cooled cake into 1-inch cubes.
- In a separate bowl, whisk together the cold milk and cheesecake pudding mix until it begins to set, about 2 minutes. Gently fold in the thawed whipped topping.
- To assemble the trifle, layer one-third of the cake cubes in the bottom of a large bowl. Top this with one-third of the cheesecake mixture. Sprinkle with one-third of the toasted pecans and toffee bits. Repeat these layers twice more, using up all the ingredients. Cover the bowl and refrigerate for at least 1 hour before serving.
Nutrition
Notes
For a variation, you can use carrot cake or gingerbread cake mix instead of spice cake mix. Just before serving, you can add a sprinkle of crushed gingersnaps or shaved chocolate on top. For individual portions, consider assembling the trifle in small jars or glasses.