1 recipe pumpkin cake, baked and cooled (recipe follows)
1 carton whipped cream, whipped, OR 1 big tub cool whip
2 smaller packages butterscotch-flavored pudding made according to package directions
1 bag Heath toffee bits
In a trifle bowl, layer as follows: chunks of pumpkin cake, butterscotch pudding, whipped cream and toffee bits. You should have two of these layers. Finish with toffee bits on top of whipped cream. Refrigerate leftovers. Serves a LOT.
1 yellow cake mix
1 cup canned, mashed pumpkin
1 3.4 oz vanilla instant pudding mix
1/2 cup oil (or applesauce)
1/2 cup water
2 tsp cinnamon
1/2 tsp all cloves
1/2 tsp nutmeg
1 tsp ginger
In a large bowl, combine all the ingredients and mix on high speed for at least 2 minutes. Pour into a greased 9 x 13 glass dish (or a bundt cake pan works too), and bake until done.