2 to 3 cups leftover crumbled unfrosted spice cake, muffins or gingerbread
1 can pumpkin (about 2 cups)
2 teaspoons pumpkin pie spice
2-1/2 cups milk
4 packages (3.4 ounces each) instant butterscotch pudding mix
1 (8 ounce) Cool Whip
Maraschino cherries and chopped nuts, optional

Set aside 1/4 of the cake crumbs for top. Divide remaining crumbs into 4 portions; sprinkle one portion into the bottom of a trifle bowl. In a large mixing bowl, combine pumpkin, spice, milk and pudding mixes; mixing until smooth. Spoon half into the trifle bowl. Sprinkle with a second portion of crumbs. Spoon half of the Cool Whip on top of crumbs. Sprinkle with third portion of crumbs and top with remaining pumpkin mixture. Top with the last portion of crumbs and Cool Whip. Sprinkle with the reserved crumbs, cherries and nuts. Cover and chill at least 2 hours before serving.