Trifles are great with the different textures, it makes for a yummy pretty dessert. I usually like to make my desserts quickly as I am more of an “instant outcome girl” but this was worth waiting for the cake to cool to assemble.
You will need the following:
- 3 cups flour
- 1 c brown sugar
- 1 c white sugar
- 4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 c shortening
- 1 c pumpkin
- 2 eggs
- 1/2 c milk
- 1 tsp maple extract
- 2 boxes butterscotch pudding
- 1-16 oz cool whip container
- english toffee candy bits
Cream the shortening, sugars, and eggs beat until fluffy.
Add the rest of the ingredients and mix until well blended. 
Pour into a 9×13 greased baking pan.
Bake 350 for 30-35 minutes or until toothpick inserted in the middle comes out clean. Cool completely.
After completely cooled, prepare your pudding according to box directions.
Once your cake is cooled, crumble it. Then layer 1/2 of the cake in the bottom of a glass serving dish.
Next top with 1/2 of the pudding mixture.
Add 1/2 of the cool whip.
Sprinkle with toffee pieces.
Repeat the layers and you will end up with a great “eye catching” dessert. Keep refrigerated until serving time.
