Friday, November 2, 2012

two pumpkin trifle recipes

trifle is my favorite..i love all the layers, the texture, & how pretty it looks!
last year i made a pumpkin trifle which was really good, and this week i made 
another version that was also amazing! everyone had seconds and thirds and then
licked their bowls clean! i will put both recipes on this post, because they are both delicious!! make them soon since they are very fall-ish!

pumpkin bread trifle

1 loaf of pumpkin bread (mine had chocolate chips in it)
1 package of toffee bits
1 jar caramel ice cream topping
1 qt whipping cream
1 1/2 c brown sugar
1 tsp vanilla
-make a loaf of pumpkin bread. {this is my favorite recipe for it.}
-once bread is made and cooled, cut loaf into cubes.  
-whip the whipping cream, adding in the brown sugar and vanilla.  
-then, create trifle by layering ingredients. 

-start by placing half of the pumpkin bread cubes in the bottom of the trifle dish.  
-put the bread and other ingredients around the edge so the layers can be seen through the glass. -drizzle caramel sauce over the pumpkin bread. -next, sprinkle toffee bits over the bread and caramel. -spread a generous layer of the whipped topping over the pumpkin bread. -repeat all of the above for the second layer. -garnish the top with more toffee bits. -refrigerate a few hours before serving. enjoy!

**the other pumpkin trifle recipe we love is perfect for after halloween, because it has gingerbread in is the recipe for that one!

 Pumpkin Gingerbread Trifle
  • 1 package (14-1/2 ounces) gingerbread cake mix
  • 1-1/4 cups water
  • 1 egg
  • 4 cups cold fat-free milk
  • 4 packages (1 ounce each) sugar-free instant butterscotch pudding mix
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon each ground ginger, nutmeg and allspice
  • 1 carton (12 ounces) frozen reduced-fat whipped topping, thawed


  • In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.
  • In a large bowl, whisk milk and pudding mixes for 2 minutes or until thickened. Stir in pumpkin and spices until well blended.
  • In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving. Yield: 18 servings.


  1. I've never made a trifle. But this is a must. It looks incredible!

  2. yum. you guys always are posting the best sounding and looking food!


  3. This sounds great! Thanks for sharing.

  4. I've only made a trifle once, this looks yummy and I definitely want to give it a try. Thanks a million!

  5. MMM Yumm! looks great!

  6. these sound amazing. thanks for sharing!

  7. mmmm this looks amazing :) i love all things pumpkin. your blog is so sweet. i think i've visited before, but realized wasn't following you officially - now following you via gfc :)


  8. Thanks for stopping by my blog! I am going to try this recipe this weekend. It looks soooo gooood! I am now following you as well.



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