I just love making trifles. I love how they look so pretty in the bowl! Here is one trifle that is a favorite in my house especially during the Thanksgiving holiday.
Instead of making the 2 cake mixes in smaller separate baking dishes, I combine the recipes and put it into a 9×13 inch pan. It doesn’t matter what it looks like considering all your going to do with it is crumble it up!
Pumpkin Gingerbread Trifle Recipe
2 Gingerbread cake mixes (14 oz. each)- plus the ingredients needed for them
1 box cook & serve Vanilla Pudding Mix (5.1 oz.)
1 can Pumpkin Pie Filling (30 oz.)
1/2 c. brown sugar
1/3 tsp. cinnamon
1 container frozen whipped topping
1/2 cups gingersnaps, crushed
Bake the cake mixes according to package directions.
Let the cakes cool completely.
While those are cooling, prepare the pudding and set aside to cool.
Stir the pumpkin pie filling, sugar, and cinnamon into the pudding.
Crumble 1 batch of gingerbread into the bottom of a large trifle bowl.
Pour 1/2 of the pudding mixture over the gingerbread cake.
Then add a layer of whipped topping.
Repeat with the remaining gingerbread, pudding, and whipped topping.