Easy and Quick Gluten Free Pumpkin Trifle
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.
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
You can also make these in individual serving vessels.