Mary Beth Shaw's recent post about using pumpkin in brownie mix got me thinking about food. I have done many things with canned fruit and pie filling, not as a healthy alternative (but is this really a goal in a good dessert?).
One of my favorite easy dessert concoctions is for Pumpkin Pie Trifle. Be forewarned, this makes A LOT, and I only tend to make it when I'm having a bunch of people over. It can be a great alternative to pumpkin pie if you want to try something different for a change.
You will need:
1 Spice Cake Mix with no pudding in the mix and its required ingredients (eggs, vegetable oil, etc.)
1 regular-sized can of pumpkin (not one of those giant cans)
2 regular packages instant vanilla or butterscotch pudding mix (or 1 big package)
milk
1 package whipped topping (like Cool Whip), thawed
a dash of ground cinnamon
1 trifle dish (you can substitute a clear glass mixing bowl or punch bowl if you don't have a trifle dish)
Start by making the cake mix as directed, except substitute the can of pumpkin for the water. (You can use less vegetable oil in doing so as well.) Because of the pumpkin, the baking time will likely be longer than originally assumed, so be prepared to leave it in longer but check on it frequently so it doesn't burn, especially if you're using less vegetable oil. After the cake is done and tester toothpicks come out clean, allow it to cool completely.
After the cake has cooled, break it apart into the trifle dish in one-inch or smaller chunks. It will be very crumbly and should break apart easily. Don't worry if it just breaks into crumbs in the dish, that's okay. Make the pudding mix as directed, pour into the trifle dish and mix with the cake crumbles. Allow to set up in refrigerator.
After the pudding has set up, top with whipped topping and dust with cinnamon for presentation. Keep refrigerated. Serves around 12.
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Please note, you can use whatever kind of cake you want and still make a trifle by crumbling the cake into a trifle bowl, adding your choice of pudding and topping with whipped topping as directed. You can also substitute other kinds of canned fruit for water and some of the vegetable oil in most cake mixes that don't have pudding in them, but the pumpkin works best for trifle because the result is very smooth and even without big chunks of fruit. Super liquidy fruits will need to be drained of excessive liquid so the cake isn't soupy and high-acid fruits (like pineapple) can cause the cake not to set up right in baking, but play around with it and have fun.
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