Pumpkin Cream Trifle

So it’s not autumn anymore but it’s still a great season for utilizing the recent pumpkin harvest.  Being in charge of FHE treats tonight gave me an opportunity to try something new… and DELICIOUS!  My baker boy enthusiastically got to work helping to count out measurements and crack the eggs calling himself “Chef Nathan”.  The recipe utilizes things that I had down in my “pantry” and the cake mix needed to get used up soon since I find them handy to have on hand but rarely make anything with box mixes.  Here’s is what we came up with and it’s so good it may replace a Thanksgiving Pie next year.  The cake is unbelievably moist and tastes wonderful all by itself without anything to dress it up.  This worked out well for one of my children who prefers plain cake w/ NO cream.  Also this recipe is super easy and would be even easier if the instant pudding in a box is used. 

Pumpkin Cream Trifle – Serves 16 – Easy Recipe
1 box of spice cake mix
1 box instant vanilla pudding mix (I make my own pudding mix)
1 c. pumpkin puree
1/2 c. vegi/canola oil
1/2 c. water
3 eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Preheat oven to 350.  Spray a 9x13 with non-stick spray.  In large mixing bowl combine cake mix, vanilla pudding mix, pumpkin, oil, water, eggs, cinnamon and ginger.  Mix until batter looks thick and well blended about 3 minutes.  Pour into prepared pan and bake 32-39 minutes till cake center is done and edges spring back.  Cool completely.  (This cake can freeze at this point if desired for later time). 
Cream
2 pkgs. instant vanilla pudding made w/ 2 cups of milk (again, I made my own non instant pudding and cooked it accordingly)
Combine pudding w/ 1 container (2 cups) Cool Whip or Whipped Cream
Assembly
Cut or tear cake into 1 inch cubes and layer in trifle bowl w/ Cream mixture and English Toffee Bits and Pecans (pecans are optional) 3 times each.  Drizzle with Caramel Sauce.  Serve immediately or refrigerate covered for no longer than 24 hours. 
Adapted from the World Wide Ward Cookbook p. 214