Servings: 8 to 10

1 box Gingerbread mix (+ ingredients) 1 box Gingerbread mix (+ ingredients)
1/4 c. Rum (used twice) ¼ c. Rum (used twice)
1 can pumpkin puree 1 can pumpkin puree
1/2 c. Sugar ½ c. Sugar
1 T. Pumpkin pie spice 1 T. Pumpkin pie spice
1 c. Fig jam 1 c. Fig jam
1/2 c. Chopped dates ½ c. Chopped dates
1/2 c. Raisins ½ c. Raisins
2 pkgs. Butterscotch pudding 2 pkgs. Butterscotch pudding
Whipped cream for topping Whipped cream for topping

Make butterscotch pudding and refrigerate.
Mix pumpkin puree with sugar and spices. Place in non-stick skillet and warm over low heat stirring occasionally until thickened. Allow to cool and refrigerate.
Soak dates and raisins in rum.
Bake cake mix according to directions. Allow to cool.
Drain fruit reserving rum.
Cut cake into ¾" slides. Sandwich 2 with pumpkin mixture. Cover bottom of trifle bowl with cake sandwiches. Sprinkle with ½ rum reserved from dates and raisins.
Place ½ pudding on sandwiches. Top with ½ fig jam and fruit.
Repeat sandwiches, rum, pudding, and fruit. Top with whipped cream. Decorate.