Pumpkin Butterscotch Spice Cake Trifle

1 - box spice cake mix, prepared according to instructions (mine required 1 c. water, ½ c. oil, 3 eggs) 1 - 15 oz. can pureed pumpkin 1 tsp. cinnamon ½ tsp. pumpkin pie spice ¼ tsp. ginger 3 c. cold milk (low-fat works fine) 3 boxes instant butterscotch pudding mix (I used sugar-free) 2 - 12 oz. containers Cool Whip, thawed ½ tsp. cinnamon ¼ c. maple syrup Optional garnish: 2 tbsp. toffee bits

Prepare spice cake mix according to instructions on the box. Allow to cool completely. Break up the cake into coarse crumbs and crumbles. Reserve ¼ c. for garnish (if not using toffee bits as garnish), and divide the remaining crumbs into 4 equal portions. In a large bowl, combine pumpkin, 1 tsp. cinnamon, pumpkin pie spice, ginger, milk, and instant pudding mixes. Whisk til smooth, and set aside. In a large bowl, fold together Cool Whip, cinnamon, and maple syrup.

To assemble the trifle, from bottom to top, it will be as follows: cake crumbs, pudding, cake crumbs, Cool Whip, cake crumbs, pudding, cake crumbs, Cool Whip, garnish. Got it? :) To assemble, evenly sprinkle one portion of the spice cake crumbs into the bottom. Next, gently spread half of the pumpkin butterscotch mixture over the cake crumbs. Sprinkle a second portion of the cake crumbs.

Gently spread half of the Cool Whip mixture over the cake crumbs. Sprinkle the third portion of cake crumbs over the Cool Whip. Gently spread the remaining pumpkin butterscotch mixture over the cake crumbs. Sprinkle the fourth and final layer of cake crumbs. Spread remaining Cool Whip mixture. Garnish with toffee bits, or the ¼ c. reserved cake crumbs - whichever you chose. Enjoy!