Our fall weather is unseasonable warm today in Michigan. Normally in September I'm bundling up in a sweater sipping coffee in the morning. But today, it's 80 degrees and sunny. With the warm temperatures, it's been hard to get into the spirit of fall. I decided to make this Pumpkin Spice Trifle to get pumped up for my favorite season. We may have sunny skies and have the windows open, but in my kitchen it feels like a crisp fall day. In fact, this pumpkin spice trifle tastes so much much like pumpkin pie, it may make an appearance on our Thanksgiving table. Who needs pie anyway, when you can have cake?!
Cake: One box yellow cake mix, plus water, oil, and eggs or ingredients for our
vanilla cake recipe
Pudding layer: One 3.4 ounce box caramel flavored instant Jello pudding; one small jar caramel sundae topping
Whipped cream layer: One 8 ounce container Cool Whip; pinch of cinnamon for dusting
Cake: Preheat oven to 350 degrees. Prepare cake mix according to directions on box for baking a cake in a 9X13 pan or prepare our recipe for vanilla cake (see link above) Add to the batter: one 15 ounce can pumpkin pie filling; 2 tsp. cinnamon; 1/2 tsp. all spice; 1/2 tsp. nutmeg; 1/2 tsp. ginger. Bake cake for 30 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool completely.
When cake is cooled, assemble layers. Cut cake into 3-4 large squares and place at the bottom of a trifle dish. Fill in any gaps with smaller cake pieces. Prepare the pudding mix according to package directions. Spoon half the pudding over the cake layer in the trifle dish. Drizzle with several tablespoons of caramel sundae topping. Spread half the container of Cool Whip over the pudding layer. Repeat the cake, pudding and caramel, and Cool Whip layers. Sprinkle a pinch of cinnamon over the top layer of the trifle, if desired.