Ingredients

  • 1 Box Gluten Free Cinnamon Swirl Cake (with ingredients from the box directions)
  • 1/2 Cup Instant Vanilla Pudding Mix
  • 2 Cups Milk
  • 1 Container Coco Whip or Cool Whip
  • Caramel Sauce
  • 3/4 Cup Canned Pumpkin Puree
  • 1/8 Teaspoon of Pumpkin Pie Spice
  • 1 Cup Heath Bars, Roughly Chopped
  • 1 Cup of Eggnog or Eggless Eggnog (recipe can be found on this site.

Instructions

  1. Prepare the Cinnamon Swirl cake according to package directions, without layering and bake in 2 (9 inch) cake pans. Let cool completely. (I found that I needed to bake it for half of the time.)
  2. In a medium mixing bowl, combine the pudding mix with the milk and whisk together for 3 minutes until the pudding becomes thick. Stir in the pumpkin puree and pumpkin spice. Set in the fridge for 10 minutes.
  3. Break one of the cakes into pieces into the bottom of a trifle dish.
  4. Drizzle 1/2 cup of Eggnog over Cake 
  5. Layer 1/2 of the pudding mixture on top of the crumbled cake.
  6. Drizzle with caramel sauce and half of the toffee bits.
  7. Break the second cake on top of the caramel and toffee bits.
  8. Drizzle with the second 1/2 cup of Eggnog.
  9. Top with cooi whip and spread evenly with a spoon. Finish with a drizzle of caramel and remaining toffee bits.

Notes

 I did all the prep work of baking the cake and making the pudding and Homemade Eggless eggnog the day prior, then threw everything together the morning of.

You can also make these in individual serving vessels.