3 to 4 c. crumbled spice cake or gingerbread
1 (16 oz.) can pumpkin
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice
2 1/2 c. cold milk
4 (3.4 oz.) pkg. instant butterscotch pudding mix
2 c. whipping cream
maraschino cherries for garnish

Set aside 1/4 to 1/2 cup cake crumbs for garnish. Divide remaining crumbs into 4 portions. Sprinkle 1 portion into bottom of trifle bowl or 3-quart serving bowl. In mixing bowl, combine pumpkin, spices, milk and pudding; mix until smooth. Spoon half into trifle bowl over cake crumbs. Layer with second portion of cake crumbs. Whip cream until stiff. Spoon half over cake crumbs. Sprinkle third portion of crumbs. Top with remaining pumpkin mixture; then last portion of crumbs and remaining whipped cream. Sprinkle reserved crumbs on top. Garnish with cherries. Cover and chill.