Pumpkin Banana Trifle

 

 

1                         Small Pie Pumpkin (halved and seeded)

2 cups                 Sugar

1 cup                  Vegetable Oil

1 3/4 cups           Cake Flour

1 Tbsp                Baking Powder 

4                         Fresh Eggs

1 tsp                   Vanilla Extract

2 tsp                   Ground Cinnamon

1/2 tsp                Nutmeg Powder

1/2 tsp                Ground Cloves

1/2 tsp                Salt

2 tbsp                 Powdered Sugar

 

1 large box         Instant Vanilla Pudding

1 small box         Instant Banana Pudding 

5                        Bananas

Place pumpkin hole side down in a roasting dish or non-stick pan and add enough water to bring level to 1/2 inch.  Place in oven and roast in oven at 400F for 35 minutes.  Remove from oven and allow to cool.  Remove pulp and puree.

In a separate bowl, combine sugar, vegetable oil, and eggs and mix well. Sift dry ingredients into a separate bowl; stir into oil mixture, beating well. Stir in pumpkin puree. 

Pour half of batter into two greased and floured 8-inch round cake pans and the other half in a pumpkin shaped pan or small bundt pan. Bake at 350° for 35 to 40 minutes. Turn out onto racks to cool.

Prepare puddings together in a large bowl as per directions on the box.  Chill pudding.  Slice bananas.  In a 8" trifle dish, lay first round cake,  cover with layer of bananas and then cover that with 1/3 of the pudding.  Repeat steps for the second layer except use the remaing 2/3 of the pudding.  Place the pumpkin shaped cake on the top of the layers and surround the bottom of the cake with a ring of bananas.  Sprinkle top with powdered sugar.