April Alvarez


This looks so good and I can't wait to try it.


★★★★★ 1 vote

1 Hr


  • 1 box
    gingerbread cake mix (14 ounce size)
  • 1 1/4 c
  • 1
  • 4 c
    skim milk
  • 4 pkg
    1 ounce each sugar-free instant butterscoth pudding mis
  • 1 can(s)
    solid-pack pumpkin
  • 1 tsp
    ground cinnamon
  • 1/4 tsp
    ground ginge,nutmeg and sllspice
  • 1
    small tub reduced-fat cool whip



  1. In 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-inch square baking pan,
  2. Bake at 350 degree for 35-40 minutes or until a toothpick near the center comes out clean., Cool for 10 minutes before removing from pan to a wire rack. When completely cooled. Crumble the cake and set aside 1/4 cup for garnish.
  3. In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened,Let stand 2 minutes or until soft-set. Stir in pumpkin and spices until well blended.
  4. In a trifle bowl or 3 1/2 qt glass serving bowl. Layer a fourth of the cake crumbs,half of whipped topping, then repeat layers Garnish with reserved cake crumbs.

Printable Recipe Card


Course/Dish: Cakes

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