Pumpkin Spice Trifle Dessert

October 24, 2012

Hi friends,

Hope you had a great weekend! I had quite the event to attend on Saturday. I’m still so excited about it and although my blog is about cooking, I just had to share this awesome story! My brother, Corey Reed, competed in the Sicest of the Southwest Crossfit Competition in Phoenix as the first blind, amputee athlete.

He was part of a 4 person team from the Crossfit Los Angeles Team. Although their team didn’t win, my brother demonstrated the impossible. By following your passion and dreams, you can accomplish anything.

He is an inspiration to people and I am beyond excited for this new chapter for him.

If you want to learn more about my brother’s story, please check out his website – www.ridewithcore.org 

Now onto some eats! I have a dessert to share with you that you can consider for your Thanksgiving menu (I know, it’s less than one month away, you need to start thinking about it).

At some point last fall I became obsessed with pumpkin everything (and also discovered Pinterest simultaneously), so I am still working through trying out a lot of those recipes I pinned. I made this dessert last Thanksgiving and it will definitely be repeated this year. It’s so tasty and light! Kind of perfect after the stomach massacre called Thanksgiving dinner.

Here is what you need for this Pumpkin Spice Trifle

(recipe adapted from here)

For the cake layers:

1 Box of Spice Cake Mix prepared according to package directions

For the pudding and whipped cream layers:

1 box instant Vanilla pudding mix

1 cup fat free milk (or any milk you have on hand is fine)

1/2 cup pumpkin

2 T. brown sugar

1 teaspoon pumpkin pie spice

2 containers of light whipped topping

1/3 cup of ginger snaps or pumpkin cookies, crumbled


  1. To make the cake layer, start by preheating the oven to 350 degrees. Spray a 13×9 inch baking dish with non-stick spray. Prepare cake batter according to box instructions. Mix until well combined, and transfer into the baking dish. Bake for 25-30 minutes, or until a toothpick comes out clean. When completely cooled, cut into small squares and set aside.
  2. While cake is baking, in a large bowl, whisk milk and pudding mix together for about 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Fold in 1 container of cool whip, and 1/2 cup of pumpkin, brown sugar, and spices until well blended. (Note: Leave the other whipped topping as is for the whipped cream layer).
  3. In a trifle bowl or (I used a large glass bowl), layer half of the cake, half of the pudding/pumpkin mixture, and half of the whipped topping. Repeat layers until the trifle glass is filled to the top.
  4. Garnish with cinnamon or crushed gingersnaps if desired, (I used gingersnaps).
  5. Refrigerate for 1 hour, or until ready to serve.

You can make this the night before and it honestly tastes even better when the flavors have come together in the fridge.

The pudding layer is amazing. You can actually just make the pudding mixture and have that as a dessert as well.

I hope you give it a shot! It’s a nice change from Pumpkin Pie.

Be back soon with a curry recipe! xo


2 Responses to “Pumpkin Spice Trifle Dessert”

  1. Nick Says:

    So tasty! Awesome Jayme!

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