Pumpkin Trifle

3 cups leftover crumbled unfrosted spice cake, muffins, or gingerbread

1 16-oz. can pumpkin

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground ginger

1/4 tsp. ground allspice

2 1/2 cups cold milk

4 packages (3.4 oz. each) instant butterscotch pudding

1 8-oz. tub of cool whip

maraschino cherries, optional

Set aside 1/4 cup cake crumbs for topping. Divide remaining crumbs into four portions: sprinkle one portion into the bottom of a trifle bowl or 3-quart serving bowl (glass bowls are best to see layers). In a large mixing bowl, combine pumpkin, spices, milk, and pudding mixes: mix until smooth. Spoon half into the serving bowl. Sprinkle with a second portion of crumbs. spoon half of the cool whip into the bowl. Sprinkle with a third portion of crumbs. Top with remaining pumpkin mixture, then last portion of crumbs and remaining cool whip. Sprinkle the reserved crumbs on the top. Place cherries in the center if desired. Cover and chill at least 2 hours before serving. Yield 12-15 servings.