Are you on the hunt for a gluten-free Thanksgiving dessert? Well, your search ends here with this delectable pumpkin trifle that’s truly irresistible! The best part? It’s a breeze to whip up and doesn’t have that odd aftertaste often associated with gluten-free recipes.
Trifle proves to be a fantastic option for large gatherings, offering a scrumptious layered dessert that can be tailored for any holiday celebration.
| Total | CALORIES |
| 30mins | 380 |
Now, let’s delve into the recipe!
Crafting a delectable gluten-free Thanksgiving dessert is no small feat – I’ve experimented for years, and it’s taken until now to unveil the ideal, uncomplicated dessert that’s both mouthwatering and gluten-free.
This Pumpkin Trifle encompasses all your favorite fall flavors without a hint of gluten – and the best part is, most people won’t even realize it’s a gluten-free friendly recipe!
It’s an excellent dessert to bring along to your Thanksgiving dinner. Here’s a breakdown of how to make this delightful pumpkin trifle:
Ingredients:
- 1 Box Gluten-Free Spice Cake (follow box directions for ingredients)
- 1/2 Cup Instant Vanilla Pudding Mix
- 2 Cups Milk
- 1 Container Coco Whip or Cool Whip
- Caramel Sauce
- 1/2 Cup Canned Pumpkin Puree
- 1 Cup Heath Bars, Roughly Chopped
Directions:
- Prepare the spice cake as per package directions and bake in 2 (9-inch) cake pans. Allow them to cool completely.
- In a medium mixing bowl, whisk together the pudding mix and milk for 3 minutes until the pudding thickens. Stir in the pumpkin puree and refrigerate for 10 minutes.
- Crumble one of the cakes into the bottom of a trifle dish.
- Layer all of the pudding mixture on top of the crumbled cake.
- Drizzle with caramel sauce and half of the toffee bits.
- Crumble the second cake on top of the caramel and toffee bits.
- Top with Coco Whip, spreading it evenly with a spoon. Finish with a drizzle of caramel and the remaining toffee bits.
Notes
You can also make these in individual serving vessels.
Easy and Quick Gluten Free Pumpkin Trifle
Ingredients
- 1 Box Gluten-Free Spice Cake (follow box directions for ingredients)
- 1/2 Cup Instant Vanilla Pudding Mix
- 2 Cups Milk
- 1 Container Coco Whip or Cool Whip
- Caramel Sauce
- 1/2 Cup Canned Pumpkin Puree
- 1 Cup Heath Bars, Roughly Chopped
Instructions
- Prepare the spice cake as per package directions and bake in 2 (9-inch) cake pans. Allow them to cool completely.
- In a medium mixing bowl, whisk together the pudding mix and milk for 3 minutes until the pudding thickens. Stir in the pumpkin puree and refrigerate for 10 minutes.
- Crumble one of the cakes into the bottom of a trifle dish.
- Layer all of the pudding mixture on top of the crumbled cake.
- Drizzle with caramel sauce and half of the toffee bits.
- Crumble the second cake on top of the caramel and toffee bits.
- Top with Coco Whip, spreading it evenly with a spoon. Finish with a drizzle of caramel and the remaining toffee bits.
Notes
Notes
I hope you find this Recipe informative. If you have any further questions or need any adjustments, please feel free to let me know!