PUMPKIN BUTTERSCOTCH SPICE CAKE TRIFLE
An easy and elegant trifle with layers of pumpkin butterscotch pudding, cinnamon-spiced whip cream, and spice cake!
Provided by Sarah @ The Gold Lining Girl
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Prepare spice cake mix according to instructions on the box. Allow to cool completely.
- Break up the cake into coarse crumbs and crumbles. Reserve 1/4 c. for garnish (if not using toffee bits as garnish), and divide the remaining crumbs into 4 equal portions.
- In a large bowl, combine pumpkin, 1 tsp. cinnamon, pumpkin pie spice, ginger, milk, and instant pudding mixes. Whisk til smooth, and set aside.
- In a large bowl, fold together Cool Whip, cinnamon, and maple syrup.
- To assemble the trifle, from bottom to top, it will be as follows: cake crumbs, pudding, cake crumbs, Cool Whip, cake crumbs, pudding, cake crumbs, Cool Whip, garnish. Got it? :)
- To assemble, evenly sprinkle one portion of the spice cake crumbs into the bottom.
- Next, gently spread half of the pumpkin butterscotch mixture over the cake crumbs.
- Sprinkle a second portion of the cake crumbs.
- Gently spread half of the Cool Whip mixture over the cake crumbs.
- Sprinkle the third portion of cake crumbs over the Cool Whip.
- Gently spread the remaining pumpkin butterscotch mixture over the cake crumbs.
- Sprinkle the fourth and final layer of cake crumbs.
- Spread remaining Cool Whip mixture.
- Garnish with toffee bits, or the 1/4 c. reserved cake crumbs - whichever you chose.
- Enjoy!
HOME
Steps:
- Preheat oven to 350° F. Grease 12-cup Bundt pan.
- Microwave 1 cup morsels in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
- Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl. Stir together melted morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk. Stir in flour mixture. Spoon batter into prepared Bundt pan.
- Bake for 40 to 50 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely. Sprinkle with powdered sugar.
- Heat evaporated milk in medium, heavy-duty saucepan over medium heat just to a boil; remove from heat. Add remaining 2/3 cup morsels; stir until smooth. Return to heat. Stirring constantly, bring mixture just to a boil. Cool to room temperature. Stir before serving. Serve sauce with cake.
BUTTERSCOTCH PUMPKIN CAKE TRUFFLES
Steps:
- 1. Preheat oven to 350 degrees. Grease a round cake pan or loaf pan; set aside. In a mixing bowl, whisk together flour, baking soda, baking powder, and Pumpkin Spice; set aside. In a large bowl, mix both white and brown sugars, butter, and eggs until smooth. Add the dry ingredients, and mix again until smooth. Fold in the pumpkin puree until thoroughly combined. Pour the batter into the greased pan Bake until tops spring back to the touch, and a cake tester inserted in the center comes out clean, 25-30 minutes. Let cool completely. Once cooled, crumble the cake into a bowl and add the cream cheese frosting. Mix with a spoon or hands until thoroughly combined; Add spoonfuls of frosting one at a time if the cake is still dry Roll the cake out into 2″ balls and place on a cookie sheet lined with parchment or wax paper Place the cake balls in the freezer for 30 minutes to an hour At this point you can place the cake balls in a freezer bag and store in the freezer for up to three months to continue later if preferred. In a small bowl, heat the white chocolate in 20 second increments in the microwave, stirring in between each time Using a toothpick, skewer or spoon (I use a spoon), dip the chilled cake balls into the white chocolate. Coat the cake balls and return to the cookie sheet. Chill for 30 minutes while you prepare the Butterscotch. In a microwave safe bowl, add the Butterscotch chips and the Crisco / butter. Heat in 20 second increments, stirring in between. Once thoroughly melted, allow to cool for about 10 minutes. Spoon the melted Butterscotch into a small sandwich bag. Snip off a very TINY corner of the bag and drizzle over the truffles. Chill for a few minutes until the butterscotch is set.
PUMPKIN-BUTTERSCOTCH GINGERBREAD TRIFLE
There's more to pumpkin than pie, as this impressive trifle proves. It looks so elegant with alternating layers of gingerbread cake and pumpkin/butterscotch pudding. Try making it ahead of time for a fuss-free dessert when you're planning to entertain guests. -Lyla Lehenbauer, New London, Missouri
Provided by Taste of Home
Categories Desserts
Time 11h15m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Prepare and bake gingerbread mix according to package directions for cake. Cool completely., Break cake into crumbles; reserve 1/4 cup crumbs. In a large bowl, whisk milk, pudding mixes and spices until mixture is thickened, about 2 minutes. Stir in pumpkin. , In a 3-1/2 qt. trifle or glass bowl, layer one-fourth of the cake crumbs, half of the pumpkin mixture, one-fourth of the cake crumbs and half of the whipped topping; repeat layers. Top with reserved crumbs. Refrigerate until serving.
Nutrition Facts : Calories 220 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 325mg sodium, Carbohydrate 33g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein. Diabetic Exchanges
BUTTERSCOTCH PUMPKIN CAKE
Make and share this Butterscotch Pumpkin Cake recipe from Food.com.
Provided by yooper
Categories Dessert
Time 1h
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Grease 12-cup Bundt pan.
- Microwave butterscotch chips in small, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; stir.
- Microwave at additional 10-20 second intervals, stirring until smooth.
- Cool to room temperature.
- Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in medium bowl.
- Stir together melted chips, morsels, pumpkin, vegetable oil, eggs and vanilla extract in large bowl with wire whisk.
- Stir in flour mixture.
- Spoon batter into prepared bundt pan.
- Bake for 40 to 45 minutes or until wooden toothpick inserted in cake comes out clean.
- Cool in pan on wire rack for 30 minutes; remove to wire rack to cool completely.
- Sprinkle with powdered sugar if desired.
PUMPKIN 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. My husband's a construction worker and ex-farm boy. When we were first married, it was trial and error to cook like his mother. Now, after 17 years, he says that I've passed the test! We have four children, 13 to 8. So there's another reason I like this trifles-it lasts through two meals at least!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle first portion into a trifle bowl or 3-qt. serving bowl. , In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half the pumpkin mixture 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 the third portion of crumbs. Top with the remaining pumpkin mixture, then fourth portion of crumbs and remaining whipped cream. Sprinkle the reserved 1/4 cup crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving.
Nutrition Facts : Calories 186 calories, Fat 14g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 163mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
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