Ingredients
20
20 servings
- •1 (18.25 ounce) package spice cake mix
- •1 (3.4 ounce) package instant vanilla pudding
- •1 cup pumpkin puree
- •0.5 cup water
- •0.5 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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
- Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
- 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.
- Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
- 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.
Nutritional Facts
Per 20 servings
- Calories: 378
- Carbohydrate: 43g
- Fat: 22g
- Fiber: 2g
- Protein: 5g
- Sugar: 23g
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