Pumpkin Cream Trifle

• 1 package spice cake mix (regular size)
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 cup canned pumpkin
• 1/2 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 2 cups cold milk
• 2 packages (3.4 ounces each) instant cheesecake pudding mix
• 2 cups whipped topping
• 1 cup chopped pecans, toasted
• 3/4 cup English toffee bits or almond brickle chips

1. In a large bowl, combine the first eight ingredients. Transfer to a greased
2. . Bake at 350u0b0 for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
3. In a large bowl, whisk milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in whipped topping.
4. Cut cake into 1-in. cubes. In a 3-qt. glass serving bowl or trifle bowl, layer a third of the cake cubes, pudding mixture, pecans and toffee bits. Repeat layers twice. Refrigerate until serving.

cake, pumpkin, water, vegetable oil, eggs, ground cinnamon, ground ginger, cold milk, pecans, toffee bits

Taken from www.tasteofhome.com/recipes/pumpkin-cream-trifle/ (may not work)