November 15, 2010

Changin' it up

Good day everyone!  I am going to be changing things up on Mondays around here for a while.  There are such a variety of foods I cook around this time of the year that I just have to share with you.  A lot of them are favorites that I only cook once or twice a year.  What I plan on doing each Monday is posting one of my favorite fall or winter recipes with pictures. Lord willing!  I just love reading blog posts with pictures and I always feel like I am cheating my readers if I don't post pictures!  Does that sound fun?  Does that sound yummy?  I hope so!  My mouth is watering right now just thinking of some of the tastiness that awaits. 

Be prepared for a good amount of sweets to come your way because one of the things that bring me the most joy is baking.  I do love cooking but baking and desserts are my favorite.

This Monday I bring to you a very decadent, spicy, creamy dessert. Guess what?  It is easy, easy, easy to make too.  Not only is it beautiful to serve and says fall is here but it is the perfect end to a wonderful Thanksgiving feast!

The Perfect Pumpkin Cream Trifle
1 (18.25 ounce) package spice cake mix
• 1 (3.4 ounce) package instant vanilla pudding
• 1 cup pumpkin puree
• 1/2 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 2 teaspoons pumpkin pie spice
• 2 cups cold milk
• 2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling
• 2 cups whipped topping
• 1 cup chopped toasted pecans
• 1 cup English toffee bits
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
2. Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
3. Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.
4. Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
5. Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.  Makes 20 servings.

I got this recipe off of All Recipes a couple of Thanksgivings ago.  I have made it before and it truly is a wonderful dessert.  As we say around here "It is a keeper!"


  1. oooh. yummm. i was looking for a thanksgiving recipe to bring to my folks. so, i'm just bringing the mashed potatoes & green beans. if i have extra time, i can add this dessert, to the ones my family is bringing.

  2. I am so making this trifle tomorrow. I had to go to 3 stores to get all of the ingredients but it really looks worth it. I hope it turns out as good as yours.
    Michelle B.

  3. WOW! Can you say YUMMY?!?! I brought this to a friends house on Thanksgiving Day to share with a family with 4 little girls my kids ages (minus Elliana of course). Everyone loved it and they even (very willingly) agreed to keep half of it so I wouldn't eat it all myself. Did you know it is even good for breakfast? :o)
    Michelle B.

  4. Michelle, we had it for Thanksgiving this year to and it is always a hit! I am so glad you enjoyed it. Wow! Breakfast. Yummers!


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For any and all health advice/suggestions and/or posts on this blog, I do not assume any liability for you. The posts and comments on this blog are not meant to be a substitute for your own practicing physician's care in your life. These posts are based on my experience and research in my own healing journey and are placed here to encourage and help those ailing with their health. We are all individuals and there is not ONE pat answer or resolution that applies to everyone across the board.