Technically, I know we are past “pumpkin season”, but since this is the last day of November I thought I would push my luck. I tried this recipe for the first time and it is just too delicious and too easy not to share.
Thanksgiving also happened to be my son in law’s birthday. He is a pumpkin lover so I made this in his honor. I found this recipe in one of those handy dandy Kroger brochures that come in the mail. After lunch, I moved the recipe straight to the “keeper” file!
Bake one (14 ounce) ginger or spice cake mix. (I used spice cake). Let cool completely. Prepare one large box of instant vanilla pudding as directed. Stir into the prepared pudding one can of pumpkin pie filling, 1/2 cup packed brown sugar, and 1/3 teaspoon ground cinnamon, ginger, or pumpkin pie spice. I used a little cinnamon and ginger. Prepare whipped cream. I whipped about two cups---I never want to skimp on whipped cream :). Crumble in large pieces part of the spice cake in a glass bowl or trifle dish. Layer half of the pudding mixture followed by a layer of whipped cream. Repeat ending with whipped cream. Garnish with a sprinkling of cinnamon.
Note—I might even try Cool Whip next time instead of whipped cream to make it even easier and faster.
It may be too late for this year, but save this one! Easy, delicious, pretty—A lot of bang for the buck!!! Now on to Christmas recipes…I promise :)
Thanks for stopping by! I’ll be linking to Michael Lee West for Foodie Friday! Click on her button to fatten up for the holidays :)