Pumpkin Trifle - cooking recipe

Ingredients

2 to 3 c. leftover crumbled, unfrosted spice cake
1 can pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground allspice
2 1/2 c. cold milk
4 (3.4 oz.) pkg. instant butterscotch pudding
2 c. heavy cream, whipped
maraschino cherries (optional)

Preparation

Set aside 1/4 cup cake crumbs for top.
Divide remaining crumbs into 4 portions.
Sprinkle one portion in the bottom of a trifle bowl or 3-quart serving bowl.
In a large mixing bowl, combine pumpkin, spices, milk and pudding.
Mix until smooth.
Spoon half into a serving bowl.
Sprinkle with second portion of crumbs.