Ever find yourself really wishing you had more time to get ready for Christmas... December just seems to SNEAK up on you? Well, maybe we can make a difference... together!

Saturday, November 5, 2011

On the 5th day of PUMPKIN.....

It just wouldn't be complete without.....

(Gayle Holdman, SECRET RECIPES, World Wide Recipes)

1 18.25 oz. pkg spice cake mix
1 3.4 oz pkg. instant vanilla pudding mix
1 cup pumpkin, canned or mashed fresh
1/2 cup vegetable oil (again... applesauce is amazing!)
1/2 cup water
3 lg eggs
1 tsp ground cinnamon
1/2 tsp ground ginger
2 3.4 oz. pkgs. cheesecake instant pudding mix
(can use 2 vanilla or 1 cheesecake/1 vanilla)
2 cups cold milk
2 cups frozen whipped topping - thawed
Pecans - chopped and toasted
English toffee bits (or chopped candy bars like SKOR or Heath)
Caramel sauce - (drizzle) optional

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with nonstick spray.  In a large mixing bowl, combine cake mix, vanilla pudding mix, pumpkin, oil, water, eggs, cinnamon and ginger.  Blend with electric mixer on low speed for 1 minute.  Stop mixer and scrape down sides of bowl with a rubber spatula.  increase mixer speed to medium and beat for 2 mintes more.  Batter should look thick and well blended.  Pour the mixture into the prepared baking dish and bake for 32-39 minutes or until cake springs back lightly when touched and toothpick inserted near the center comes out clean.  Cool completely.  (Cake can be frozen at this point.  Thaw at room temp before assembling trifle.)  When ready to assemble trifle, cut or tear cake into 1 inch cubes.  Combine pudding mixes with nilk and blend with whisk until the pudding starts to thicken.  Fold in whipped topping, the quickly assemble trifle.   Place 1/3 of cake cubes into trifle bowl.  Top with 1/3 pudding mixture and sprinkle with 1/3 nuts and toffee bits.  Repeat layers two more times, ending with nuts and toffee on top.  Drizzle with caramel sauce, if desired. Serve immediately or refrigerate, coveredm, no longer than 24 hours.  Makes 16 servings.
Doesn't this just look DEEE-LICIOUS!!!!! 
(it is! trust me!)
(Being that this week has NOT gone as planned SURPRISE!.... 
I asked Melanie over at THE SISTERS CAFE if I could borrow her picture of this HEAVENLY treat... she was ever so kind and gave me permission to use her picture.... but... feel free to bop on over to THE SISTERS CAFE...  take a look around... (if you haven't already!) it is simply YUMMY over there!!! .... Thank you Melanie!) 

I love that this can be frozen! Just bake up a few cakes - freeze and then when you get a last minute invite (or for me it is usually a last "OH CRAP! I JUST REMEMBERED I NEED TO TAKE....something...") this whips up in no time! Well.. kinda... got to remember to remove from the freezer!!!

Just two more days of PUMPKIN!!!! 


  1. Yummy, I can't wait to try some of these delicious pumpkin recipes. Thanks for sharing! Hey I was wondering if you have some cute ideas for some table decorations? I am in charge of my family Christmas dinner and am stuck with what to place on the tables for center pieces. Thanks you are awesome!

  2. yum this sounds and looks so good. Will certainly have to try. Love spice cake English toffee, and pumpkin so it has to be a hit.



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