pumpkin spice cake trifle

So I have recently learned that I love to make desserts in my new trifle bowl.  The recipes are usually very simple and the end result looks like you have spent hours decorating a decadent dessert.  I found this recipe and decided I was going to make it for our next church meal.  I made all the separate items the night before and then assembled it that morning.  The original recipe I found called to use Gingerbread cake mix, but the spice cake mix was on sale and the substitution work out just fine.  I hope you enjoy this dessert, let me know how yours turned out!

Ingredients

• 1 packages (14-1/2 ounces each) spice cake or gingerbread cake mix
• 1 package (4.6 ounces) cook-and-serve vanilla pudding mix
• 3 cups milk
• 1 can (29 ounces) solid-pack pumpkin
• 1/2 cup packed brown sugar
• 1 carton (12 ounces) frozen whipped topping, thawed, divided

Directions

• Prepare and bake cake according to package directions, using a greased 9-in. round baking pans. Cool completely on wire racks.
• Meanwhile, for pudding, combine pudding mix and milk; stir until smooth.  Cool in refrigerator until thickened.  Combine pumpkin and brown sugar; stir into pudding.
• In a 4-qt. glass serving bowl, crumble one gingerbread cake; gently press down. Top with half of pudding mixture and whipped topping. Repeat layers. Cover and refrigerate overnight. Yield: 25 servings.

I sprinkled the top with cinnamon!!