A delightful layered dessert combining spiced pumpkin pudding and cake crumbles, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, combine the vanilla cake mix, water, and egg until smooth.
Mix until there are no lumps for a uniform cake texture.
Pour the batter into an 8x8 baking pan and spread evenly.
Lightly grease the pan to prevent sticking.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Avoid opening the oven door frequently to maintain consistent temperature.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling completely prevents the cake from crumbling excessively.
Once cooled, crumble the cake into small pieces, reserving 1/4 cup for garnish.
Use your hands or a fork to achieve even crumbs.
In a mixing bowl, whisk the milk and butterscotch pudding mix for 2 minutes until slightly thickened.
Chill the whisk and bowl for faster pudding setting.
Stir in the pumpkin puree and spices until well combined.
Taste and adjust spices to your preference.
In a trifle bowl, layer 1/4 of the cake crumbs, 1/2 of the pudding mixture, another 1/4 of the crumbs, and 1/2 of the whipped topping.
Use a clear bowl to showcase the beautiful layers.
Repeat the layers, ending with whipped topping, and garnish with the reserved cake crumbs.
Add a sprinkle of cinnamon on top for extra flair.
Refrigerate for at least 1 hour before serving to allow the flavors to meld.
Chilling enhances the dessert's texture and taste.
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