The minute I saw this recipe I knew I wanted to try it for our annual family Christmas gathering. It looked beautiful and simple so on the list it went. I couldn’t find the gingerbread mix and was not going to make any from scratch, so I substituted spice cake. I also added some pumpkin pie spice to the pudding mixture to bring even more flavor to the trifle. And I added a bit of vanilla to the Cool Whip as I recently saw a chef on tv do that.
In addition to the cake, I made a few mini cupcakes out of the spice cake so I could make some mini whoopie pies. Everything turned out delicious.
Pumpkin Gingerbread (or in my case Spice) Trifle (Recipe adapted from Paula Deen)
1 box Spice cake mix
1 (6 ounce) box cook-and-serve vanilla pudding mix
2 (15 ounce) can pumpkin
1/2 cup packed brown sugar
1/3 teaspoon ground cinnamon
1/3 teaspoon pumpkin pie spice
2 (12-ounce) container frozen lite whipped topping
1 teaspoon vanilla extract
1/2 cup Heath or Skorr bars, crushed, optional
Bake the cake mix according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin, sugar, and spices into the pudding. Mix vanilla extract into cool whip. Crumble one half of cake into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the cake, then add a layer of whipped topping. Repeat with the remaining cake, pudding, and whipped topping. Sprinkle the top with crushed candy, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.