Butterscotch Pumpkin Trifle Recipes

PUMPKIN BUTTERSCOTCH SPICE CAKE TRIFLE

Steps:

• Prepare spice cake mix according to instructions on the box. Allow to cool completely.
• Break up the cake into coarse crumbs and crumbles. Reserve 1/4 c. for garnish (if not using toffee bits as garnish), and divide the remaining crumbs into 4 equal portions.
• In a large bowl, combine pumpkin, 1 tsp. cinnamon, pumpkin pie spice, ginger, milk, and instant pudding mixes. Whisk til smooth, and set aside.
• In a large bowl, fold together Cool Whip, cinnamon, and maple syrup.
• To assemble the trifle, from bottom to top, it will be as follows: cake crumbs, pudding, cake crumbs, Cool Whip, cake crumbs, pudding, cake crumbs, Cool Whip, garnish. Got it? :)
• To assemble, evenly sprinkle one portion of the spice cake crumbs into the bottom.
• Next, gently spread half of the pumpkin butterscotch mixture over the cake crumbs.
• Sprinkle a second portion of the cake crumbs.
• Gently spread half of the Cool Whip mixture over the cake crumbs.
• Sprinkle the third portion of cake crumbs over the Cool Whip.
• Gently spread the remaining pumpkin butterscotch mixture over the cake crumbs.
• Sprinkle the fourth and final layer of cake crumbs.
• Spread remaining Cool Whip mixture.
• Garnish with toffee bits, or the 1/4 c. reserved cake crumbs - whichever you chose.
• Enjoy!

PUMPKIN-BUTTERSCOTCH GINGERBREAD TRIFLE

Steps:

• Prepare and bake gingerbread mix according to package directions for cake. Cool completely., Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin. , In a 3-1/2 qt. trifle or glass bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping; repeat layers. Top with reserved crumbs. Refrigerate until serving.

BUTTERSCOTCH PUMPKIN TRIFLE

Steps:

• Set aside 1/4 cup of cake crumbs for top.
• Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3 quart serving bowl.
• In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix until smooth.
• Spoon half into the serving bowl.
• Sprinkle with a second portion of crumbs.
• Whip cream until stiff, spoon half into bowl.
• Sprinkle with a third portion of crumbs.
• Top with the remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream.
• Sprinkle the reserved crumbs around top, around edge of bowl.
• Cover and chill at least 2 hours before serving.

PUMPKIN TRIFLE

Steps:

• Combine the cake mix, water, and egg in a bowl.
• Mix and pour into a 8x8 pan.
• Bake 350 degrees for 30-40 minute.
• Cool 10 minutes.
• Turn out of pan onto a wire rack. When completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
• Whisk milk, and pudding for 2 minutes until slightly thickened. Let stand 2 minutes or until softly set.
• Stir in pumpkin and the spices. Mix well.
• In a trifle bowl, layer 1/4 of the crumbs, 1/2 of the pudding, 1/4 of the crumbs, 1/2 of the whipped topping.
• Repeat, ending with the whipped topping. Garnish with the crumbs.
• Refridgerate.

HOLIDAY PUMPKIN-GINGERBREAD TRIFLE

Steps:

• Bake and cool gingerbread as directed on box.
• Meanwhile, in medium bowl, beat pumpkin, condensed milk, pudding mix, brown sugar, pumpkin pie spice, cinnamon and milk with whisk 1 to 2 minutes or until mixture is smooth and thickened; set aside.
• Cut gingerbread into 2- to 3-inch cubes. In trifle bowl or large clear glass bowl, layer half of gingerbread.
• Reserve 12 cookies and some of the whipped topping for garnish. Crumble 5 cookies over gingerbread layer. Spread about half of remaining whipped topping over cookies. Top with half of pumpkin mixture. Repeat layers. Crumble 2 remaining cookies over top. Garnish top with reserved whipped topping and whole cookies.
• Cover with plastic wrap; refrigerate 1 to 2 hours before serving.

PUMPKIN TRIFLE

Steps:

• Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle first portion into a trifle bowl or 3-qt. serving bowl. , In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half the pumpkin mixture into the serving bowl. Sprinkle with a second portion of crumbs. In a small bowl, beat cream until stiff peaks form; spoon half into bowl. , Sprinkle with the third portion of crumbs. Top with the remaining pumpkin mixture, then fourth portion of crumbs and remaining whipped cream. Sprinkle the reserved 1/4 cup crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving.

PUMPKIN TRIFLE

Steps:

• In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
• Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
• In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
• In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.