Ingredients

3 tsp orange juice

1 can whole cranberry sauce

1/3 cup orange marmalade

1 can pumpkin

1 pkg instant vanilla pudding

1 cup milk

1 tsp ground cinnamon

1 tsp ground ginger

1 tub Cool Whip (8-oz)

1/2 cup walnuts, chopped

CAKE INGREDIENTS:

1 cup butter

2 cups sugar

5 eggs

1 tsp vanilla

2 cups self-rising flour

1 cup buttermilk 

Directions

Line 12” Dutch oven with quick release foil. Cream butter and sugar. Add eggs, one at a time, beat for 2 mins. each, add vanilla. Add flour atlernately with buttermilk. Bake for 20 mins. over low fire. Remove when cake begins to pull away from sides and add top coals to finish baking, about 20 more mins. Cool and cut cake into 1/2” cubes. 

Layer 1/2 of cake cubes in clear trifle bowl and sprinkle with orange juice. In small bowl, stir together cranberry sauce and marmalade. Spoon 1/2 of mixture over cake cubes. In large bowl combine pumpkin, pudding mix, milk, cinnamon, and ginger. Spoon 1/2 of the mixture over cranberry layer. Repeat layers. Spread Cool Whop over top pumpkin layer. Cover; chill in refrigerator. Sprinkle with walnuts before serving.