• 60minutes
  • 72calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B1, B2, B3, B12
MineralsZinc, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (14 1/2 ounce) package gingerbread cake mix

  2. 1 1/4 cups water

  3. 1 egg

  4. 4 cups cold nonfat milk

  5. 2 (1 ounce) packages sugar-free instant butterscotch pudding mix

  6. 1 (15 ounce) can solid-pack pumpkin

  7. 1 teaspoon ground cinnamon

  8. 1/4 teaspoon ground ginger

  9. 1/4 teaspoon nutmeg

  10. 1/4 teaspoon allspice

  11. 1 (12 ounce) carton frozen reduced-fat whipped topping, thawed

Instructions Jump to Ingredients ↑

  1. In a 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-in. square baking pan.

  2. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish.

  3. In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 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 the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.


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