Friday, January 28, 2011

Pumpkin Trifle

I made up this recipe a few years ago by combining a few recipes. It's perfect for fall or Thanksgiving time, or really any time you have a pumpkin craving. :) It reminds me of pumpkin pie, but better! The different layers & textures, all mixed together in one dish- mmm!

This is made to fit in a large 15-cup trifle bowl, but if you don't have one, you could cut the recipe in half and use in a smaller glass bowl (I got this inexpensive one at Walmart one time, for times that I don't want to serve a huge crowd).

So you start with this (plus the Cool Whip, which was in the fridge):

And it becomes this!!

Pumpkin Trifle
Printable version here

1 pkg. spice cake mix
1 large pkg. (5.1 oz) instant vanilla pudding, divided
1 (15 oz.) can pureed pumpkin, divided
½ cup vegetable oil
3 eggs
1 (14 oz.) can sweetened condensed milk
1 tsp. pumpkin pie spice
1 large tub (16 oz.) whipped topping, thawed, divided

1. Make cake: Preheat oven to 350ยบ. Lightly grease a 9x13 inch baking dish (or you can line with parchment or greased foil for easier removal). Combine cake mix, 2 tbsp. of the vanilla pudding mix, ½ of the pumpkin puree, ½ cup water, ½ cup oil, and 3 eggs. Mix on low for 30 seconds, then medium for 2 minutes. Pour into prepared pan. Bake for 38-40 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack for 15 minutes, and then remove from pan. Cool completely on wire rack. (It's easiest to divide the cake into 4 sections. You will set aside about ¼ of the cake for another use, then you will use ¼ of the cake in each of the 3 layers.) Cut into 1-inch cubes.

2. Make filling: In a large bowl, combine remainder of pudding mix, ½ cup water, sweetened condensed milk, remaining pumpkin puree, and pumpkin pie spice. Mix well. Fold in just under half of the whipped topping until no streaks remain.

3. Assemble: Place 1/3 of the cubed cake in bottom of trifle bowl (or as much as you can fit in a single layer). Top with 1/3 of the pudding mixture, then 1/3 of the whipped topping. Repeat twice for a total of 3 layers. I then garnished the top with a light sprinkling of cinnamon. Refrigerate 8 hours before serving.

Why I love it? Beautiful, serves a crowd, pumpkin recipe that's perfect for the fall/holidays but tastes better than pumpkin pie! :)


  1. could you freeze this? i'm thinking in individual portions because hubby wont eat it all in one sitting and most of it would go to waste..or would it not freeze good in your opinion?

  2. Hmm, I've never tried, but my gut says no. I don't think the textures would come out right. Sometimes I just make a half batch, and leftovers stay good in the fridge for several days.

  3. target sells cheap mini trifle dishes. I made a bunch of mini ones. You can get a set for 8-10$. I bought 12 of them and made a whole tray. Then i serve half for dessert and let everyone snitch them from the fridge over the next few days.