Pumpkin Cream Trifle
1 pkg. spice cake
1 small pkg. instant vanilla pudding
1 c. canned pumpkin
1/2 c. vegetable oil
1/2 c. water
3 large eggs
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Preheat oven to 350 degrees. Place all ingredients in a large bowl and blend with electric mixer on low for one minute. Scrape down bowl and blend at medium for two minutes. Spray 9X13 pan and pour batter into it. Bake for 32-39 minutes, or until cake tests done. Cool completely. When ready to assemble trifle, cut into 1-inch cubes.
1 large pkg. instant cheesecake flavored instant pudding
2 cups cold milk
2 cups freshly whipped cream (unsweetened)
1 bag Heath Toffee bits (by chocolate chips in grocery store)
Combine pudding with milk and blend with whisk until it starts to thicken. Fold in whipped cream.
To assemble the trifle: Place 1/3 of cake into large bowl, followed by 1/3 cream mixture and then 1/3 toffee bits. Repeat two more times. Refrigerate.