I have basically relinquished the fact that my blog will only be posting sweet treats until after Christmas. I can’t help but share with you some of my favorite holiday desserts I have been experimenting with these last couple weeks.If you are totally sweet-ed out, I apologize. I promise come the new year I will have some healthy, savory recipes. But, for now, I hope you enjoy another delicious holiday dessert. This Gingerbread Pudding Cake is another great, quick option for any last minute upcoming holiday parties. The cake is moist, spiced just right and topped with two layers of soft, whipped toppings. The pumpkin and gingerbread make for a delightful combination and top the cake with toffee bits (I forgot to add mine before I took the picture) and the entire combination is fabulous!! Hope you enjoy 😉

Gingerbread Pumpkin Pudding Cake
  1. 1 recipe gingerbread cake
  2. 1 cup whipping cream, whipped with a little powdered sugar
  3. 1 large box instant vanilla pudding
  4. 3/4 cup milk
  5. 1 cup pumpkin puree
  6. Toffee Pieces, chopped
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  1. Prepare the gingerbread cake and bake until cake is cooked through. Remove from the oven and let rest until cooled. While the cake is cooking, whip the whipped topping and sweeten with some powdered sugar. In a mixing bowl whisk together the instant pudding, milk and pumpkin puree until smooth. Once the cake is cooled, spread the pudding over the cake. Top the pudding layer with a thick layer of whipping cream. Top the cake with chopped toffee bits. Keep in the fridge until ready to serve.
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