Spice cake mix, made according to directions on the box, baked in two 8 inch rounds. Cool completely. (This recipe uses only one round, the other can be frozen for later use). Tear cooled cake into big pieces.
Mix Together:
16oz. can pumpkin
3 small boxes of instant pudding (2 butterscotch and 1 vanilla)
2 1/2 C Milk
1 1/2t Cinnamon
1/4t Ginger
1/2t Nutmeg
1/4t cloves
2 C heavy whipping cream, whipped and slightly sweetened
Using half of the cake pieces layer the cake, filling and whipped cream. Sprinkle with a touch of nutmeg over the top for garnish. Chill well. preferably overnight.
I like to add nuts also. If you can find it, whipped cream stabilizer helps the cream to hold its shape.
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