Layers of spice cake and pudding are topped with pecans and toffee bits to make this delightful dessert that makes a great addition to any holiday meal.
Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
378 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
Step 2
Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
Step 3
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.
Step 4
Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
Step 5
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.
Ingredients
3 eggs
1 cup pumpkin puree
1 (18.25 ounce) package spice cake mix
2 cups cold milk
2 teaspoons pumpkin pie spice
1 cup chopped toasted pecans
2 cups whipped topping
1 (3.4 ounce) package instant vanilla pudding
2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling
