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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 187.9
  • Total Fat: 4.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.2 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 0.1 g
  • Protein: 3.4 g

View full nutritional breakdown of Rumbamel's Gingerbread and Pumpkin/Butterscotch Trifle calories by ingredient
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Rumbamel's Gingerbread and Pumpkin/Butterscotch Trifle

Submitted by: RUMBAMEL
Rumbamel's Gingerbread and Pumpkin/Butterscotch Trifle

Introduction

I got this from the Taste of Home website and man is it good. It is one of the lite desserts. Their ingredients yielded a little higher calories but not much. It makes 18 servings of 3/4 C each of a very rich holiday dessert layered with gingerbread cake, pumpkin/butterscotch pudding mix and reduced fat whipped topping. Yum! I got this from the Taste of Home website and man is it good. It is one of the lite desserts. Their ingredients yielded a little higher calories but not much. It makes 18 servings of 3/4 C each of a very rich holiday dessert layered with gingerbread cake, pumpkin/butterscotch pudding mix and reduced fat whipped topping. Yum!
Number of Servings: 18

Ingredients

    -1 package 14.5 oz gingerbread cake mix
    -1 1/4 c water
    -1 egg

    -4 cups cold fat free milk
    -4 packages (1 oz each) sugar free fat free instant butterscotch pudding mix (I used Jello brand)
    -1 can 15 oz solid packed pumpkin (Libby's)
    -1 t ground cinnamon
    -1/4 t ground ginger
    -1/4 t ground nutmeg
    -1/4 t ground allspice

    -12 oz frozen reduced fat whipped topping, THAWED

Directions

In a large bowl, combine the cake mix, water and egg and and beat on low for 30 seconds. Then beat on medium for 2 minutes. Pour into a ungreased 8" square baking pan or 9" round and bake at 350 degrees for 35-40 minutes until toothpick in center comes out clean.

Let sit in pan to cool 10 minutes before removing to a wire rack to cool completely and then crumbling. Reserve 1/4 C for the top garnish.

In another large bowl combine the milk and 4 pudding mixes. Whisk for 2 minutes OR until slightly thickened. Let stand for 2 minutes OR until soft-set. Mine didn't take long at all. Stir in the pumpkin and seasoning until well blended.

In a TALL trifle bowl or 3 1/2 quart glass serving bowl, layer 1/4 of the cake crumbs then 1/2 the pudding mix, another 1/4 cake crumbs, 6 oz of whipped topping, another 1/4 cake crumbs, the remaining pudding mix, the last 1/4 cake crumbs (not the 1/4 C reserved for the top, though), then the last 6 oz of whipped topping and finally top with your 1/4 c of cake crumbs.

Serve immediately or refridgerate until serving.

Makes 18 servings of 3/4C each.

Enjoy!

Number of Servings: 18

Recipe submitted by SparkPeople user RUMBAMEL.






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Member Ratings For This Recipe

  • I had a pumpkin trifle at a party and the maker said she used gingerbread. I think this must be a similar recipe and it was delicious1 - 12/14/13

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  • i abosolutely love this dessert and make it every year. however this year i was looking for one with way lower calories..guess i'll have to stick to my suggested serving size! - 11/1/10

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  • I made these for Thanksgiving and they were sooo good and easy to make! - 10/17/09

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  • I made this recipe for a family Thanksgiving party. Everyone loved it. - 4/12/09

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