Thursday, November 20, 2014

Spiced Pumpkin Butterscotch Mini Trifle



Just in time for Thanksgiving, spiced pumpkin butterscotch filling layered between the halves of a spice cupcake. Then, they are topped with whipped topping and cupcake crumbles. What's not to love?

AND they are portable! 

Mini trifles can be prepared the day before your party. However, when using plastic party tumblers, the dessert can be prepared ahead of time and frozen. Thaw in the refrigerator. 

Yield 15 - 9 oz. mini trifles

You will need 15-9 oz. party tumblers. I bought two - ten packs at the local dollar store for $2. 
Ingredients
1 - 16.5 oz. extra moist spice cake mix
Pan coat spray
1 - 15 oz. can of pumpkin
1 tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ginger
¼ tsp. allspice
3 cups cold milk
4 – 3.4 oz. packages instant butter scotch pudding mix
About 16 ounces of whipped topping I used Cool Whip.

Instructions
Follow package directions on the spice cake mix to make batter for cupcakes.
Spray cups of cupcake pans with pan coat spray.
Fill each cup of the cup cake pan about half full.
While the cupcakes are baking, pour 3 cups of cold milk into a large bowl.
Pour the four packages of pudding mix into the milk and blend until smooth.
Add the pumpkin and spices to the pudding and blend until smooth.
Cover and place in refrigerator.
Remove cupcakes from the pan and cool on a cooling tray until they no longer warm

Set out fifteen party tumblers
Cut fifteen cupcakes in half and place the bottom of each cupcake cut side up in the tumblers.

Put a rounded tablespoon of pumpkin mixture in each tumbler and level.
Repeat another layer with cupcake top and pudding mixture.
If you have any pumpkin mixture left, divide it between the tumblers.
Fill each tumbler with whipped topping. 
Crumble one cupcake into crumbs. I only used the center of the cupcake, not the outside edges.
Sprinkle crumbs onto top of whipped topping
Decorate with candy corn or other decoration of your choice.
Cover and refrigerate the mini trifles for at least two hours before serving.
You will have eight cupcakes left over. I place the left over cupcakes into a quart freezer bag and freeze them for my lunch.

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