NSNG stands for no grain, no sugar. bake rather than fry. Low carb, no gluten. Serve with spicy sauce and wedges of lemon.
| Prep Time: | 25 mins |
| Cook Time: | 45 mins |
| Additional Time: | 2 hrs |
| Total Time: | 3 hrs 10 mins |
| Servings: | 20 |
| Yield: | 20 servings |
Ingredients
- 1 (18.25 ounce) package spice cake mix
- 1 (3.4 ounce) package instant vanilla pudding
- 1 cup pumpkin puree
- ½ cup water
- ½ 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 9×13 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.
Nutrition Facts
| Calories | 378 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 423 mg |
| Sugars | 23 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
So good! I made just one small change to the recipe. I added some pumpkin to the pudding/cool whip mixture. This was a delicious Christmas dessert. i will make it again.
The first time I made it, people were asking for the recipe!
This will be a new Thanksgiving tradition. Added an extra box of cheesecake pudding mix and whipping cream, as 2 boxes weren’t enough to cover the cake properly.
After reading comments before I made this I decided to follow the recipe as is (minus the pecans). We LOVED it!! Ok, I did make one change. Instead of dividing the cheesecake pudding/cool whip mix into thirds, I did 2 layers with it. The top layer was cool whip only. Maybe my trifle dish is bigger so the pudding mix didn’t go as far to use on all 3 layers. Again, WE LOVED THIS!!!
Awesome! Wonderful addition to our Thanksgiving dinner!
The sizes of the pudding were totally off – you can’t buy the size listed (3.4 oz). Maybe this is because of the quantity that automatically comes up so watch that. I could not find cheesecake pudding in anything but “no sugar” so I don’t know if it exists. The cake was phenomenal and I would insist you add the pumpkin here rather than in the filling as stated in another review. I made extra filling since I had extra pudding due to the size listings. Roasting the nuts is also a must as it adds a richness to the dessert. It is also very easy to make, pretty, and can be made for a large group – and for any occasion.
This was one of the tastiest desserts I’ve ever made (or had)! The feedback I received from my friends & family who got to indulge was fantastic – everyone liked it. It was not a difficult recipe, but definitely has a lot of steps & the most challenging part for me turned out to be finding the spice cake mix (after 3 different stores, I ended up making my own) and the cheesecake flavor instant pudding (found at the 3rd store only). That aside, I loved it & will definitely be making it again!
Great recipe! I followed the directions as written. The only thing I would do differently would be to cut the recipe in half for my family; we are down to just six for family gatherings and I had about half of a 9×13 cake pan left.
I did make a few changes only out of necessity. Used what was on hand. Very good , easy to make and pretty too. Changes- I used a actual pumpkin pie, sans the crust. Added a touch of brandy to the whipped cream. Delicious.
I’ve made this twice once last year and once last year but this year I put the pumpkin in the cream cheese pudding and some in the cake mix as well.
I followed about 90% of the recipe. My small changes were: 1) Added a couple spoonfuls of pumpkin puree to the cheesecake mixture to give it color. 2) I added layers of plain cool whip on top of the cheesecake layer. 3) Added caramel syrup to each layer. Soooo delicious!
huge success. Those that liked pumpkin flavor could not stay away from this.
Thought it was a little dry but saw previous review about putting pumpkin in pudding so maybe this would make a difference. Otherwise, flavor was delicious!
This was quite delicious, pretty easy to do, and several people asked me for the recipe.
Followed the recipe to a T (with the exception being that I could only find a cake mix that was 15.25 oz and also I omitted the pecans), and it turned out PERFECTLY. Will definitely make again.
Pretty easy and turned out great. First place in my office bake-off! A few minor tweaks, nothing major. Went light on pecan, replaced a cheesecake pudding with butterscotch pudding + pumpkin and alternated layers, added caramel and a graham cracker layer. A decent bit of prepared ingredients leftover.. could probably fill a mason jar or two with a mini trifle
My suggested recipe directions: 1. Prepare spice cake as per box, let cool, cut into squares. 2. Prepare 2 boxes of vanilla pudding & pie mix as per box, let cool. Blend one can of pumpkin pie filling into pudding mix. 3. Layer cake chunks, then pumpkin/pudding mix, then cool whip, then pecans & toffee bits. Repeat until trifle bowl is full.
I made this for Thanksgiving dinner yesterday and it was awesome! I did do the filling a little different though. There wasnt going to be quite enough for 3 layers and I didnt think it was flavorful enough. I was going to add some sweetened condensed milk but didnt have any so I added some powdered sugar and some heavy cream to make a little more filling. I also followed someone else suggestion to drizzle caramel ice cream topping between layers. OMG…it was out of this world and I got tons of compliments!!
Made this for a Thanksgiving cooking challenge. I won! Since it was a challenge my daughter shamed me into not using all premade ingredients. So I made the gingerbread cake from this site. I made my own whipping cream and I used gingersnaps for decoration. It was delicious. I highly recommend it.
Absolute delish! I couldn’t find regular cheesecake pudding, so I used the sugar free. I think next time I may try the sugar free vanilla pudding as well. Thanks for sharing this recipe!
This recipe was really simple and everyone enjoyed it. I listened to the reviews and added extra pumpkin into the whipped cream later. I also added a little cinnamon. Lastly, I used butterfinger because I couldn’t find toffee. The chocolate touch was kind of nice. Next time I may try to half this recipe. I had a lot that couldn’t fit into the bowl.