Recipe By Stacey Lynch
Published Apr 4th
Prep 25m Cook 45m Additional 2h Ready In 3h 10m
Servings 20 servings Calories 378.1

I won 3rd place in a cook-off with this very easy holiday recipe.

Recipe Ingredients

  • 1 (18.25 ounce) package spice cake mix
  • 1 (3.4 ounce) package instant vanilla pudding
  • 1 cup pumpkin puree
  • ½ cup water
  • ½ cup vegetable oil
  • 3 eggs
  • 2 teaspoons pumpkin pie spice
  • 2 cups cold milk
  • 2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling
  • 2 cups whipped topping
  • 1 cup chopped toasted pecans
  • 1 cup English toffee bits

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
  2. 2 Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
  3. 3 Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.
  4. 4 Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
  5. 5 Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.

Nutrition Facts

  • Calories 378.1
  • Carbohydrate 42.7 g
  • Cholesterol 39.7 mg
  • Fat 21.5 g
  • Fiber 1.8 g
  • Protein 4.5 g
  • Saturated Fat 7.5 g
  • Sodium 423.1 mg
  • Sugar 23.4 g

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  1. This turned out way better than it sounded. I made some pumpkin muffins I didn't care for that much. I was heading to a football party so I thought I would try to salvage the muffins and turn them into something else. I found this recipe. There was none left by the end of the - Read more ...
  2. This recipe has an error in it. You are supposed to put the pumpkin in the pudding. That is why several have not had enough filling. The pumpkin does not go in the cake mix. If done correctly this is a five star.
  3. Mmm so good! One of the best things I've ever made. I combined this recipe with another one I found on the Taste of Home website. I used this cake recipe exactly. Then I made and mixed together a package of butterscotch pudding and cheesecake pudding (vanilla pudding would be tasty too). I added a - Read more ...
  4. FANTASTIC! made a few changes based on some reviews though...i also put caramel on top of the cake. also mixed a tiny bit of pumpkin in with the cheesecake pudding to give it a little color since i added a 3rd layer of plain cool whip. fantastic!!! one more change i made was i made - Read more ...
  5. This is FABULOUS!! I have made it for two parties so far and everyone loved it! I did not use toffee but used walnuts and pecans and caramel instead--very good. I also did not mix the whipped cream and pudding together so I could have three layers instead of two. It is a great trifle - Read more ...
  6. The PERFECT fall dessert! This is SO delicious! I just made it for a gathering of friends, then my husband took it to his fall work party, RAVE reviews both times!! It's the perfect combination of pumpkin and creaminess! I added a pkg. of cream cheese to the cheesecake pudding and cool whip, otherwise, followed - Read more ...
  7. Yummy!!! Great fall dessert! The only addition I made was to drizzle caramel (Smuckers ice cream topping) over the pecan/toffee bit layer! Thank you for a hit dessert!
  8. My Husband and I made this for Christmas Eve desert; easy to make and very good. If we were to make this again, we would go easy on the nuts and add some type of caramel/butterscotch sauce after the cake layer. Made the day before!
  9. I did not make this exact recipe but the one with butterscotch pudding and gingerbread cake from Oh my god! It was the best new recipe I made at Thanksgiving! There was another Pumpkin trifle like this one that I will try too. I'm sure this one is just as delicious! I wanted to - Read more ...