Pumpkin Butterscotch Trifle

One of the nice things about this trifle is the way it uses up leftover cakes that never seem to get eaten! It's convenient, too-it tastes like a traditional pumpkin pie, even though you don't have to make a crust or bake it.


12 to 15 servings


2 to 3 cups leftover crumbled unfrosted spice cake, muffins or gingerbread
2 1/2 cups cold milk
1 (15 ounce) can solid-pack pumpkin
4 (3.4 ounce) packages instant butterscotch pudding mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 cups heavy whipping cream
maraschino cherries, optional


Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle one portion into a trifle bowl or 3-quart serving bowl.

In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half 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 a third portion of crumbs. Top with the remaining pumpkin mixture, then remaining portion of crumbs and whipped cream. Sprinkle the reserved crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving.

Estimated Time

Preparation Time: 20 minutes
Chill Time: 2 hours


Store in refrigerator.

Nutritional Information

Amount per serving (1 cup): Calories 186, Fat 14 g (Saturated Fat 8 g), Cholesterol 49 mg, Sodium 163 mg, Carbohydrate 14 g, Fiber 1 g, Protein 3 g.

Recipe Courtesy Of

Taste of Home

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