Pumpkin Pie Trifle

For Canadian Thanksgiving a month ago, I decided to bring a dessert to share with the 20 of us. But I wanted something different. Something everyone would like. 

And something easy.  

Growing up we always looked forward to my Aunt Jean's trifle.  Mmmm.  Cake, pudding, whipped cream and fruit.  Deeelish.  Sounds perfect!

It feels like there's an unwritten rule that a certain percentage of all food/beverages made/consumed within September to November must contain pumpkin spice (or at least it feels that way).  If this is the case, then at least I could rest easy because this Pumpkin Pie Trifle fit the bill. Phew!

Since we were celebrating Thanksgiving at the family cottage I didn't want to be baking while everyone was having fun hanging out so I baked the cake at home. This left me with only having to make the pudding and putting it all together at the cottage surrounded by all the family chaos fun time. Putting it all together was easy breezy, but I was left with quite a bit of leftover pudding and even some cake. Luckily, I had some help from the kids and we were able to polish off some of the excess in our post-trifle building glory. Kids are always great helpers, aren't they? The next time I make this I may try with only one box of pudding.

This trifle was a hit from the 8-year olds to the oldies because you can't go wrong with something that tastes like pumpkin pie.  You just can't.

With American Thanksgiving soon upon my American readers I thought I'd post this recipe in time for your long weekend but honestly, this is something that can be enjoyed year-round and tweaked according to your tastes, cake/pudding flavours/fruit that are available.

1 (515g) spice cake mix (and ingredients to make it)
4 cups milk
2 pkgs (99g/4oz -- 4 servings) butterscotch instant pudding mix
2 tsp pumpkin pie spice
15 oz pumpkin (not pumpkin pie filling)
1 (12oz) carton of frozen whipped topping, thawed

Garnish - pumpkin pie spice

Prepare spice cake in a 9x13-inch pan according to package instructions. Remove to a wire rack and cool completely.

Cut cake into small, bite-sized pieces. Crumble enough cake cubes to make 2 tbsp of crumbs and set aside the pieces and crumbs.

In a large bowl, combine pudding mix, milk and pumpkin pie spice and mix with an electric mixer for 2 minutes or until pudding begins to thicken.  Fold in pumpkin.

In a 3.5 quart trifle bowl complete the following layers:
- 1/3 cake cubes
- 1/2 pudding mixture
- 1/3 cake cubes
- 1/2 of the whipped topping
- 1/3 cake cubes
- 1/2 pudding mixture
- 1/2 of the whipped topping

Sprinkle with the reserved crumbled cake crumbs and lightly sprinkle, if desired, with some pumpkin pie spice.

Refrigerate until serving.  Store uneaten portions (who's kidding who, there will be no leftovers) in the fridge.

Yield: 10-12 servings

Inspired by: Pumpkin-Butterscotch Gingerbread Trifle Recipe