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Pumpkin Trifle


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


  1. In a mixing bowl, combine cake mix, water and egg; mix well. Pour into an ungreased 8-inch square baking pan.
  2. Bake at 350 degrees F for 35 to 40 minutes or until a wooden pick inserted near center comes out clean.
  3. Cool for 10 minutes before removing from pan to a wire rack.
  4. When completely cooled, crumble cake. Set aside 1/4 cup crumbs for garnish.
  5. In a bowl, whisk milk and pudding mixes together for 2 minutes or until slightly thickened.
  6. Let stand for 2 minutes or until soft set.
  7. Stir in pumpkin and spices; mix well.
  8. In a trifle bowl or a 3-1/2 quart 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.
  9. Repeat layers. Garnish with the reserved cake crumbs.
  10. Serve immediately or refrigerate.

Yield: 18 servings

Nutritional Analysis (3/4 cup per serving): Calories: 194 Fat: 6 g (3 g saturated fat) Cholesterol: 13 mg Sodium: 451 mg Carbohydrate: 31 g Fiber: 1 g Protein: 4 g

Diabetic Exchange: 2 starch, 1 fat

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