2 (14.5-ounce) packages gingerbread cake mix

2 cups water

2 eggs

3 cups milk

1 (4.6-ounce) package cook-and-serve vanilla pudding mix

1 (30-ounce) can pumpkin pie filling

1/2 cup packed brown sugar

1/3 teaspoon ground cinnamon

1 (12-ounce) container frozen whipped topping, thawed

1/2 cup crushed gingersnaps

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Preheat oven to 375°F (190°C).
Combine gingerbread cake mix, water, and eggs in a large bowl; stir until well blended.
Divide the batter between two ungreased 9-inch cake pans.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes on wire racks for 10 minutes, then invert and cool completely, about 20 minutes.
Combine milk and vanilla pudding mix in a saucepan over medium heat; bring to a boil while stirring constantly.
Remove from heat and let cool until thickened, about 10 minutes.
Stir in pumpkin pie filling, brown sugar, and cinnamon.
Crumble one gingerbread cake into the bottom of a large punch bowl.
Pour half of the pudding mixture over the crumbled cake.
Add a layer of whipped topping.
Repeat with remaining gingerbread cake, pudding mixture, and whipped topping.
Sprinkle crushed gingersnaps on top.
Refrigerate for at least 8 hours or overnight before serving.

Add maple syrup or nutmeg to the pumpkin mixture for extra warmth.

Fold chopped pecans into layers for added texture.

Make individual trifles in jars for easy serving.

Use plain pumpkin purée and adjust sugar for lighter sweetness.

Ensure gingerbread is fully cooled to avoid a soggy trifle.