SPICED PUMPKIN TRIFLE 1 spice cake mix plus ingredients to make cake 1 can (15oz) solid pack pumpkin 2 cups thawed, frozen whipped topping 1 tsp. Pampered Chef Cinnamon plus Spice Blend 1 package (3.4oz.) Cheesecake Instant Pudding and Pie Filling ¼ cup pecans, chopped Candy corns for garnish 1 orange Directions: Make cake mix according to package directions. Spritz Deep Covered Baker or Stoneware Fluted Pan well with oil using Kitchen Spritzer. Pour cake mixture into stone and microwave 10 – 14 minutes until done. Remove to Stackable Cooling Rack to cool completely. Remove cake carefully onto Large Grooved Cutting Board. Once cool, cut into cubes using Forged Cutlery Bread Knife. Meanwhile, open pumpkin with Smooth Edge Can Opener. Measure cinnamon with Easy Adjustable Measuring Spoon and place in Pinch Bowl. Fill Easy Accent Decorator using Skinny Scraper with whipped topping. Set aside. Combine pumpkin, remaining whipped topping and spice blend in Classic Batter Bowl or Stainless Mixing Bowl; whisk until smooth using Stainless Steel Whisk. Add pudding mix; whisk until smooth and thickened. Cover and refrigerate until ready to use. Slice an orange with the v-blade of the Ultimate Mandoline. Place 1/3 of cake cubes in bottom of Trifle Bowl. Top with ½ of filling mixture, using Large Scoop to evenly scoop filling over cake. Spread using Small Mix ‘n Scraper. Place orange slices against side of bowl. Place 1/3 of cake cubes on second layer. Top with 1/2 of filling mixture, using Large Scoop to evenly scoop over cake. Spread using Small Mix ‘n Scraper. Place last 1/3 of cake over filling. Using Easy Accent Decorator, pipe rosettes or stars over cake, covering completely. Using Rotary Grater, grate pecans over whipped topping. Garnish with Candy Corns. Serve trifle with Beaded Serving Spoon.
Posted on: Tue, 13 Aug 2013 23:30:40 +0000
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