For Thanksgiving, I was giving the task of bringing dessert. I wanted something simple and different than the usual pies, but something still fitting of the season.
Ingredients:
2 (14 oz) packages gingerbread cake mix
1 (5.1 oz) box instant vanilla pudding
1 (15 oz) can pumpkin pie filling
1 (16 oz) container frozen whipped topping
1/2 tsp cinnamon
1/4 cup brown sugar (optional)
Directions
Bake the gingerbread cake as directed on the box; cool completely. I mixed both mixes together and used a 13x9 pan (about 3/4 of the mixture) & a bread pan (about 1/4 of the mixture). I only used the cake from the 13x9 pan for this recipe.
When cake is completely cooled, crumble the cake from the 13x9 pan, setting aside 1/4 cup crumbs for garnish.
Make the pudding as directed on the box, let it set for 5 minutes in the fridge. After set, mix in the pumpkin filling, cinnamon and brown sugar (if using).
In a trifle bowl begin layering the cake crumbs, pumpkin mix and whipped topping. Garnish with reserved cake crumbs.
Refrigerate until serving.
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