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Pumpkin Trifle Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/pumpkin-trifle-recipe/