Pumpkin Bread Trifle Recipes

PUMPKIN CARAMEL TRIFLE

Pumpkin Caramel Trifle image

Provided by Food Network

Time 45m

Yield 12 servings

Number Of Ingredients 11

Ingredients

Crisco® Original No-Stick Cooking Spray
1 (14 oz.) pkg. Pillsbury® Pumpkin Quick Bread & Muffin Mix
1 cup water
3 tbsps. Crisco® Pure Vegetable Oil
1 large egg
3 cups milk
2 (3.4 oz.) pkgs. instant cheesecake pudding and pie filling
1 (8 oz.) container frozen extra creamy whipped topping, thawed
1/2 cup Smucker's® Caramel Flavored Topping
1/2 tsp. ground cinnamon
6 tbsps. chopped pecans

Steps:

HEAT oven to 375 degrees F. Coat 13x9-inch baking pan with no-stick spray.
PREPARE quick bread mix according to package directions using water, oil and egg. Pour into prepared pan. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool completely.
CUT quick bread into 1-inch cubes. Whisk milk and pudding mix in medium bowl for 2 minutes. Stir caramel topping with cinnamon in small bowl.
LAYER 1/3 of cubes in a 2 1/2-quart trifle dish or large glass serving bowl. Top with 1/3 of pudding, 1 cup whipped topping, 2 tablespoons caramel topping and 2 tablespoons pecans. Repeat twice to make 3 layers.
SPREAD remaining whipped topping over top. Drizzle remaining caramel topping over top of trifle and sprinkle with pecans. Chill 30 minutes before serving.

GINGERBREAD & PUMPKIN CREAM TRIFLE

Gingerbread & Pumpkin Cream Trifle image

We wait for these flavors all year long. Stack up the layers in a big trifle bowl, or make minis for everybody at the table. -Amy Geiser, Fairlawn, Ohio

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 6

Ingredients

1 package (14-1/2 ounces) gingerbread cake/cookie mix
1 package (3 ounces) cook-and-serve vanilla pudding mix
1/4 cup packed brown sugar
1-2/3 cups canned pumpkin pie mix
1 carton (8 ounces) frozen whipped topping, thawed
Optional toppings: caramel topping, toasted pecans and gingersnap cookies

Steps:

Prepare and bake gingerbread cake according to package directions. Cool completely on a wire rack., Meanwhile, prepare pudding mix according to package directions; stir in brown sugar and pie mix. Transfer to a bowl; refrigerate, covered, 30 minutes., Cut or break gingerbread into 3/4-in. pieces. In ten 12-oz. glasses or a 3-qt. trifle bowl, layer half of each of the following: cake, pumpkin mixture and whipped topping. Repeat layers. Refrigerate, covered, 4 hours or overnight. Top as desired.

Nutrition Facts : Calories 372 calories, Fat 11g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 414mg sodium, Carbohydrate 61g carbohydrate (44g sugars, Fiber 2g fiber), Protein 5g protein.

EASY PUMPKIN CREAM TRIFLE

Easy Pumpkin Cream Trifle image

I won 3rd place in a cook-off with this very easy holiday recipe.

Provided by Stacey Lynch

Categories Fruits and Vegetables Vegetables Squash

Time 3h10m

Yield 20

Number Of Ingredients 12

Ingredients

1 (18.25 ounce) package spice cake mix
1 (3.4 ounce) package instant vanilla pudding
1 cup pumpkin puree
½ cup water
½ cup vegetable oil
3 eggs
2 teaspoons pumpkin pie spice
2 cups cold milk
2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling
2 cups whipped topping
1 cup chopped toasted pecans
1 cup English toffee bits

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.
Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.

Nutrition Facts : Calories 378.1 calories, Carbohydrate 42.7 g, Cholesterol 39.7 mg, Fat 21.5 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 7.5 g, Sodium 423.1 mg, Sugar 23.4 g

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