1 package spice cake
1 small package vanilla instant pudding
1 cup canned pumpkin
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 cups milk
2 small packages instant cheesecake pudding mix
4 cups whipped topping
1 cup chopped toasted pecans
3/4 cup English toffee bits or almond brickle chips
Directions:
In a large mixing bowl combine first eight ingredients.
Transfer to a 9 x13 baking pan. Bake at 350 degrees for 45-50 minutes, until toothpick inserted into the center come out clean. Cool on wire rack.
In a large bowl mix milk and pudding mixes for two minutes. Let stand until soft set. Fold in whipped topping.
Cut cake into one inch cubes.
In a 3 quart glass Trifle dish layer a third of the cake pieces, 1/3 of the pudding mixture, and 1/4 cup toffee pieces. Repeat these layers , in the same order, twice. Refrigerate until serving time. Serves 15-20.
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