Pumpkin Trifle - cooking recipe

Ingredients

2 to 3 c. leftover crumbled, unfrosted spice cake or gingerbread
1 (16 oz.) can pumpkin (about 2 c.)
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice
2 1/2 c. cold milk
4 pkg. instant butterscotch pudding
2 c. whipped cream (Cool Whip)
cherries (optional)

Preparation

Set aside 1/4 cup of cake crumbs for top.
Divide remaining crumbs into four portions.
Sprinkle one portion into the bottom of trifle bowl.