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Submitted by: Tina Abby from Carolina, RI
Originally shared on the web 03/04/2011

14-1/2 oz. pkg. gingerbreadcake mix
1-1/4 c. water
1 egg
4 c. milk
4 1-oz. pkgs. sugar-free instant butterscotch pudding mix
15-oz. can pumpkin
1 t. cinnamon
1/4 t. ground ginger
1/4 t. nutmeg
1/4 t. allspice
12-oz. container frozen whipped topping, thawed

Combine cake mix, water and egg in a mixing bowl. Mix well and pour into an ungreased 8"x8" baking pan. Bake at 350 degrees for 35 to 40 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; turn out of pan onto a wire rack. When completely cooled; crumble cake and set aside, reserving 1/4 cup crumbs for garnish. Whisk together milk and pudding mixes in a bowl for 2 minutes, or until slightly thickened. Let stand for 2 minutes, or until softly set. Stir in pumpkin and spices; mix well. In a trifle bowl or 3-1/2 quart glass serving bowl, layer one-quarter of the cake crumbs, one-half of pudding mixture, one-quarter of crumbs and one-half of whipped topping. Repeat layers, ending with topping. Garnish with reserved cake crumbs. Serve immediately or refrigerate. Serves 18.