A couple weeks ago, Craig and I headed to a friend’s house for dinner. We hadn’t seen one of the couples in at least 7 months, so it was long over due.
As I’ve said before, if I’m asked to bring a dish to pass, it’s
almost always dessert. I’m better at baking than cooking and I don’t just have a sweet tooth, I have sweet teeth.
I love making trifles. They’re so easy – and they’re always so delicious! Over the holidays, I finally broke down a bought a legit trifle dish. You can see the Red Velvet Trifle I made here. Perfect for Christmas, right!? Well, since it was early September, I knew I couldn’t spring Christmas on people, yet. People hate holiday creep, remember? So, I went on the hunt for a fall trifle recipe.
I found this one on Pinterest and while it looked delicious, I was afraid of flavor overload. Between the gingerbread, the pumpkin, and the butterscotch…I got scared. So, I switched it up just a teeny-tiny bit and came up with this yummy trifle to share with my friends!
Pumpkin Spice Trifle
2 packages spice cake mix
5.1 oz instant vanilla pudding mix
30 oz canned pumpkin pie filling
1/2 c brown sugar
1/2 tsp cinnamon
12 oz cool whip
Prepare spice cake as directed on boxes. Cool completely. In comments I’ve read that it’s best to make the cake the day ahead of time, crumble it up, and let it sit over night. It will dry out a bit, but that’s perfect for trifle-making!
Prepare pudding as directed on box. Stir in pumpkin pie filling, brown sugar, and cinnamon.
Now it’s time to layer! Place pieces of one cake on bottom of trifle dish. Pour half of the pudding mixture over cake. Spread a layer of cool whip over pudding. Repeat each layer once.
Top with gingersnap cookies or crumbs.
It was a huge hit with my friends – and no one got pissy about the pumpkin. #winning
You always take a chance pulling out the pumpkin card before October, don’t ya?