A delightful layered dessert combining spiced pumpkin pudding and cake for a perfect fall treat.
Combine the spice cake mix, water, and egg in a mixing bowl. Beat on low speed for 30 seconds, then on medium speed for 2 minutes.
Ensure the batter is smooth and free of lumps for an even bake.
Pour the batter into an ungreased 8-inch square baking pan. Bake at 350°F for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Avoid opening the oven door frequently to maintain a consistent temperature.
Cool the cake for 10 minutes in the pan, then transfer to a wire rack to cool completely. Crumble the cake, reserving 1/4 cup for garnish.
Let the cake cool completely to ensure it crumbles easily without sticking.
In a bowl, whisk the milk and pudding mixes for 2 minutes until slightly thickened. Let it stand for 2 minutes, then mix in the pumpkin and spices until well combined.
Use cold milk for a quicker set of the pudding.
In a trifle bowl, layer a fourth of the cake crumbs, half of the pumpkin pudding, another fourth of the cake crumbs, and half of the whipped topping. Repeat the layers.
Press each layer gently to ensure even distribution and a neat appearance.
Garnish the top with the reserved cake crumbs. Serve immediately or refrigerate until ready to serve.
Refrigerating the trifle for an hour enhances the flavors as they meld together.
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