About this recipe:If you love spiced pumpkin and trifles, you will love this recipe. Cubed spiced sponge cake is layered with a creamy cheesecake filling, chopped toffees and pecans. A truly decadent dessert.
520g sponge cake mix
100g instant vanilla pudding, such as Angel Delight
Preheat oven to 180 C / Gas 4. Lightly grease a 23x33cm baking dish.
Combine the sponge cake mix, vanilla pudding mix, pumpkin puree, water, oil, eggs and spices in a large mixing bowl; pour into the prepared dish.
Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 2.5cm cubes.
Whisk together the milk and cheesecake filling mix. Allow to set, about 2 minutes. Fold the whipped cream into the pudding mixture.
Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and chopped toffees. Repeat layering until all ingredients are used. Refrigerate 1 hour before serving.
Cheesecake filling mix can be purchased online. Alternatively, you can buy the boxed cheesecake mixes in supermarkets and use just the filling mix (discarding the biscuit crumbs).