Pumpkin Trifle Recipe

Enjoy this quick and delicious fall dessert that's a stunning, semi-homemade dish! As always, we've got everything you need for this recipe, and more, in store! We'll see ya at Webster's!

Pumpkin Trifle

Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 16

Ingredients:
1 Box Spice Cake Mix (Aisle 6)
¼ Cup Water
¼ Cup Canola Oil (Aisle 6)
3 Eggs (Dairy)
1 tsp. Vanilla Extract (Aisle 6)
¾ tsp. Pumpkin Pie Spice (Aisle 6)
16 Ounces (1 can) Pumpkin Puree (Aisle 6)
2 Packages Instant Butterscotch Pudding (Aisle 6)
4 Cups Whole Milk (Dairy)
Crushed Gingersnap Cookies, for serving (Aisle 12)
Toffee Bits, for serving (Aisle 6)
Whipped Topping, for serving (Frozen)

Directions:
Preheat oven to 350 degrees. Lightly coat a 9x13 pan with baking spray and set aside.
In a large mixing bowl, combine the cake mix, water, oil, eggs, vanilla extract, pumpkin pie spice, and pumpkin puree. Whisk vigorously until smooth.
Pour batter into prepared pan and bake for 28 – 32 minutes, or until deeply golden brown and the edges begin to pull away from the sides of the pan. Remove from oven and cool on wire rack to room temperature.
When the cake is cool, add the pudding packages and milk to a medium bowl, whisk until smooth and set aside.
Cut the cooled cake into small, bite-sized pieces. In a trifle dish or large glass serving dish, add a layer of cake pieces, followed by a third of the butterscotch pudding. Top with crumbled gingersnap cookies and a sprinkling of toffee bits. Add a generous layer of whipped topping and smooth. Repeat the layering process one or two more times, or until all ingredients are used up.
Cover and refrigerate until ready to serve. Garnish with more crushed cookies and toffee bits before serving.
*Vanilla pudding can be used in place of butterscotch, if desired.
*Layer all the ingredients in small glass jars or bowls for fun, individual servings, if desired.