I was assigned to bring a trifle to a church function this week. I'm not a huge trifle person, mostly because I can't stand pudding. So I set out to create the perfect trifle recipe that would include some fall flavors without the pudding. After much thought, I came up with this recipe. I think it's the perfect combination of spices, carmel, and creaminess. And the pecans add that perfect crunch. Pumpkin Spice Cake (adapted from taste of home) 1 pkg spice cake mix 1 pkg instant vanilla pudding mix (added dry...makes a very moist cake) 1 1/4 cup canned pumpkin 1/2 cup water 1/2 cup vegetable oil 3 eggs 1 teaspoon ground cinnamon rounded 1/2 teaspoon ground ginger Combine ingredients in a stand mixer and blend until lumps disappear. Pour into greased 9 x 13 inch baking pan. Bake at 350 for 40 minutes. Cool and cut into cubes. Whipped Cream 2 1/2 cups heavy cream - beat to stiff peaks 12 ounces (1 1/2 bars) softened cream cheese 1 1/2 cup sugar 1 -2 teaspoons vanil...
we are two sisters using what we have up in our noggins to create things with our hands.