Pumpkin Trifle Recipe

Introduction

This Pumpkin Trifle is a delightful autumn dessert that combines moist spice cake, creamy pumpkin filling, and crunchy toffee bits. It’s easy to assemble and perfect for holiday gatherings or cozy nights at home.

Ingredients

• 15.25 ounces spice cake mix
• 1 cup water
• 3 large eggs (room temperature)
• ½ cup vegetable oil
• 8 ounces cream cheese (softened)
• ¾ cup powdered sugar (sifted)
• 15 ounces pumpkin puree (not pie filling)
• 2 teaspoons pure vanilla extract
• 2 teaspoons pumpkin pie spice
• 16 ounces whipped topping (thawed, two 8-ounce containers)
• 1 cup chopped toffee bits (divided into three ⅓ cup portions for layers and garnish)

Instructions

1. Step 1: Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with baker’s spray.
2. Step 2: In a medium bowl, combine the cake mix, water, eggs, and vegetable oil. Pour the batter into the prepared dish and bake for 23–25 minutes, or until a toothpick inserted in the center comes out clean.
3. Step 3: Allow the cake to cool completely, then cut into 1-inch cubes. The pieces do not need to be perfectly uniform.
4. Step 4: Using a stand mixer with a paddle attachment, or a handheld mixer in a large bowl, beat the softened cream cheese on medium-high speed for 1½ to 2 minutes until smooth.
5. Step 5: Add the sifted powdered sugar and mix for another 1 to 1½ minutes until fully combined.
6. Step 6: Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until the mixture is creamy and smooth.
7. Step 7: In a trifle bowl (around 3.25 quarts), layer a single layer of the cake cubes at the bottom.
8. Step 8: Spread half of the pumpkin mixture evenly over the cake cubes.
9. Step 9: Spoon half of one container of the whipped topping over the pumpkin layer.
10. Step 10: Sprinkle ⅓ cup of toffee bits evenly over the whipped topping.
11. Step 11: Add another layer of cake cubes over the toffee bits.
12. Step 12: Repeat the pumpkin mixture layer, then the remaining half of the first container of whipped topping, and sprinkle another ⅓ cup of toffee bits on top.
13. Step 13: Use the remaining cake cubes to form a final layer.
14. Step 14: Spread the remaining whipped topping over the last cake layer, then garnish with the remaining toffee bits (about 1 teaspoon).
15. Step 15: Refrigerate until ready to serve. The trifle can be made ahead to allow flavors to meld.

Tips & Variations

• Use fresh pumpkin puree or canned puree labeled “pumpkin” for best texture and flavor.
• For an extra crunch, add chopped pecans or walnuts with the toffee bits.
• Substitute the spice cake mix with yellow or butter cake mix for a different flavor profile.
• If you prefer less sweetness, reduce the powdered sugar slightly in the pumpkin mixture.

Storage

Store the trifle covered in the refrigerator for up to 3 days. Reheat is not recommended—serve chilled for the best texture and flavor. If storing leftovers, stir gently before serving to combine any separated layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of a cake mix?

Yes, homemade spice cake or your favorite cake recipe works well. Just bake, cool, and cube the cake before layering as directed.

Is it possible to make this trifle dairy-free?

You can substitute dairy-free cream cheese and whipped topping alternatives. Ensure any packaged items you use fit your dietary needs.

Pumpkin Trifle Recipe

Pin Recipe

Print Recipe

★★★★★

4.7 from 108 reviews

This Pumpkin Trifle is a festive and indulgent layered dessert perfect for fall gatherings. Featuring moist spice cake cubes, a creamy pumpkin and cream cheese mixture, fluffy whipped topping, and crunchy toffee bits, this trifle offers a delicious combination of textures and warm seasonal flavors. It’s an easy-to-assemble dessert that can be made ahead and chilled, making it ideal for holiday entertaining.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Spice Cake

• 15.25 ounces spice cake mix
• 1 cup water
• 3 large eggs, room temperature
• ½ cup vegetable oil

Pumpkin Mixture

• 8 ounces cream cheese, softened
• ¾ cup powdered sugar, sifted
• 15 ounces pumpkin puree (not pie filling)
• 2 teaspoons pure vanilla extract
• 2 teaspoons pumpkin pie spice

Assembly

• 16 ounces whipped topping, thawed (two 8-ounce containers)
• 1 cup chopped toffee bits (divided into ⅓ cup, ⅓ cup for layers and ⅓ cup for garnish)

Instructions

1. Preheat oven and prepare baking dish: Preheat your oven to 350°F. Lightly spray a 9×13 inch baking dish with baker’s spray to prevent sticking.
2. Make spice cake batter and bake: In a medium bowl, combine the spice cake mix, water, eggs, and vegetable oil. Pour the batter into the prepared dish and bake for 23 to 25 minutes, or until a toothpick inserted in the center comes out clean.
3. Cool and cube cake: Allow the cake to cool completely, then cut into 1-inch cubes. The cubes do not need to be perfectly uniform.
4. Prepare pumpkin cream mixture: Using a stand mixer with paddle attachment or handheld mixer, beat the softened cream cheese on medium-high speed for 1½ to 2 minutes until smooth. Gradually add powdered sugar and continue mixing for 1 to 1½ minutes until fully incorporated.
5. Add pumpkin and spices: Mix in the pumpkin puree, pumpkin pie spice, and vanilla extract until the mixture is well combined and creamy.
6. Assemble the trifle layers: In a 3.25 quart (104 ounce) trifle bowl, create a bottom layer using the cake cubes.
7. Add pumpkin mixture: Spread half of the pumpkin cream mixture evenly over the cake layer.
8. Add whipped topping and toffee: Spoon half of one container (8 ounces) of thawed whipped topping over the pumpkin layer, then sprinkle ⅓ cup of chopped toffee bits on top.
9. Add second cake layer: Place another layer of cake cubes over the toffee.
10. Repeat pumpkin, whipped topping, and toffee layers: Add the remaining half of the pumpkin mixture, the other half of the first whipped topping container, and another ⅓ cup of toffee bits over the cake cubes.
11. Final cake layer and topping: Add the remaining cake cubes as the final layer, spread the remaining whipped topping over the top, and sprinkle the last ⅓ cup of toffee bits (about 1 teaspoon) for garnish.
12. Chill before serving: Refrigerate the trifle to allow flavors to meld and serve chilled.

Notes

• Ensure the cream cheese is softened before mixing to avoid lumps in the pumpkin cream layer.
• You can prepare the trifle a few hours ahead or even the day before for best flavor.
• Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
• Toffee bits provide a pleasant crunch and sweetness; substitute with chopped nuts if preferred.
• Keep the trifle covered while chilling to prevent it from drying out or absorbing fridge odors.

Keywords: pumpkin trifle, fall dessert, layered dessert, pumpkin recipe, holiday dessert, cream cheese pumpkin, spice cake trifle