It's FALL and obviously time for some yummy PUMPKIN recipes! We love pumpkin at our house, and this DECADENT trifle really deepened our LOVE!
1 spice cake mix
1/3 cup oil
1/2 cup sour cream
1 cup pumpkin
3/4 cup semisweet chocolate chips
2 (3-ounce) boxes Jell-O pumpkin spice instant pudding mix
2 (8-ounce) containers Lite Cool Whip (or non-lite if you prefer)
1 bag Milk Chocolate Heath Pieces (or crush some bars)
Caramel ice cream topping
Preheat oven to 350 degrees. Grease two 9-inch round pans and set aside.
In a bowl, mix together the cake mix, eggs, oil, sour cream, and pumpkin. Once combined, stir in the chocolate chips. Divide batter between prepared cake pans and then bake for 28 to 32 minutes, or when a toothpick inserted in the center comes out clean. Let cool completely and then crumble into small chunks.
Prepare the pudding according to package directions and let set. When set, gently fold in 1 container of Cool Whip.
In a trifle bowl or glass dish, add about 1/3 of the cake crumbles. Top with a third of the pudding mixture. Add a few dollops of Cool Whip over top, sprinkle with the Heath pieces, and then drizzle with a little caramel topping. Repeat layers until all ingredients are used, making sure to spread out the last layer of Cool Whip to seal the edges. Refrigerate at least 4 hours before serving. Serves around 12 to 16.
TIP: When I made this, I used only half the cake, pudding, and Cool Whip and did it in individual cups because I only need about 8 servings. I just cut one cake round into 8 pieces and used one piece for each cup (and I froze the other half of the cake to use again later!). And then I only used one box of pudding and one container of Cool Whip. It was perfect!