Ingredients
2 to 3 cups leftover crumbled unfrosted spice cake, muffins or gingerbread2-1/2 cups cold milk1 can (15 ounces) solid-pack pumpkin4 packages (3.4 ounces each) instant butterscotch pudding mix1 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground ginger1/4 teaspoon ground allspice2 cups heavy whipping creamMaraschino cherries, optional
Preparation
Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle first portion into a trifle bowl or 3-qt. serving bowl.
In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half the pumpkin mixture into the serving bowl. Sprinkle with a second portion of crumbs. In a small bowl, beat cream until stiff peaks form; spoon half into bowl.
Sprinkle with the third portion of crumbs. Top with the remaining pumpkin mixture, then fourth portion of crumbs and remaining whipped cream. Sprinkle the reserved 1/4 cup crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving.
