Found this recipe on another blog called Comfy in the Kitchen. Thanks for the great recipe.
Cake:
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) pure pumpkin puree
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.
Cake:
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) pure pumpkin puree
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.
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