1 package (18-1/4 oz.) spice cake mix
1 package (3.4 oz.) instant vanilla pudding mix
1 cup canned pumpkin
1/2 cup water
1/2 cup vegetable oil
3 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 cups cold milk
2 packages (3.4 oz. each) instant cheesecake pudding mix
2 cups whipped topping
1 cup chopped pecans, toasted
3/4 cup English toffee bits or almond brickle chips

Tip:

In a large mixing bowl, combine the first eight ingredients. Transfer to a greased 13" x 9" x 2" baking pan. Bake at 350 degrees for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

In a large bowl, whisk the milk and pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in the whipped topping.

Cut cake into 1 inch cubes. In a 3 quart glass serving bowl or trifle bowl, layer a third of the cake cubes, pudding mixture, pecans and toffee bits. Repeat layers twice. Refrigerate until serving.
Serves 6 or more