Pumpkin Trifle - cooking recipe

Ingredients

14 1/2 ounces gingerbread cake mix
1 1/4 cups water
1 egg
4 cups milk
4 (1 ounce) packages sugar-free instant butterscotch pudding mix
15 ounces pumpkin
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
12 ounces whipped topping

Preparation

Combine the cake mix, water, and egg in a bowl.
Mix and pour into a 8x8 pan.
Bake 350 degrees for 30-40 minute.
Cool 10 minutes.
Turn out of pan onto a wire rack. When completely cool, crumble cake and set aside, reserving 1/4 cup of the crumbs for garnish.
Whisk milk, and pudding for 2 minutes until slightly thickened. Let stand 2 minutes or until softly set.
Stir in pumpkin and the spices. Mix well.
In a trifle bowl, layer 1/4 of the crumbs, 1/2 of the pudding, 1/4 of the crumbs, 1/2 of the whipped topping.
Repeat, ending with the whipped topping. Garnish with the crumbs.
Refridgerate.