Name: Pumpkin Cheesecake Trifle
Prep time: 15 min
Total time: 15 min
Ingredients: 14 ounces (397g) store bought angel food cake ((I used Walmart Bakery brand)); 16 ounces (2 8-ounces each -or- 226g each) packages cream cheese ((I used Great Value brand)); 1¼ cups granulated sugar; 1 tablespoon pumpkin pie spice (+ more for dusting over the top of the trifle); 2 teaspoons pure vanilla extract; 15 ounces (425g) pumpkin puree ((I used Great Value brand)); 24 ounces (3 8-ounces each -or- 226g each) whipped topping (thawed, (I used the Great Value brand))

JUMP TO RECIPE

Don’t wait for fall to make this Pumpkin Trifle dessert! Stock up on pumpkin puree today and prepare a cool and creamy layered treat any time or season! It only takes 15 minutes to form layers of angel food cake, pumpkin spice cheesecake, and whipped cream, all beautifully displayed in a glass bowl for a pretty presentation!

4-layer Pumpkin Trifle in a trifle bowl with whipped topping and pumpkin spice.

No Bake Pumpkin Cheesecake Trifle Recipe

Our easy Pumpkin Cheesecake Trifle recipe is full of fall flavor and plenty of pumpkin spice. It’s the perfect way to get into the holiday spirit without spending hours in the kitchen.

So grab your favorite store-bought cake, canned pumpkin, cream cheese, Cool Whip, and some spices, and get ready to craft up a no bake pumpkin trifle that’s cool enough to serve for summer and elegant to serve as a Thanksgiving dessert.

Why This Pumpkin Spice Cheesecake Recipe Works

If you’re still baking a classic pumpkin cheesecake the old-fashioned way with a water bath, it’s time to rethink your time-consuming recipe!

With stacks of cake cubes covered with pumpkin cheesecake filling, then followed by whipped cream, this easy pumpkin trifle is a stunning seasonal staple when it’s layered in a large trifle bowl.

Pumpkin Trifle Ingredients

Angel food cake: I used the Walmart Bakery brand, but any store-bought or homemade angel food cake will work. You can also create your cake cubes from pound cake, spice cake, or vanilla cake.
Cream cheese: For best results, use full-fat cream cheese. Low-fat alternatives can have stabilizers in them that might affect the texture. Make sure it has been softened to room temperature to help ensure a smooth cheesecake filling.
Granulated sugar: The sweet sugar balances the tang of the cream cheese in the cheesecake filling.
Pumpkin pie spice: Pumpkin pie spice combines all the fall flavors in one! Cinnamon, nutmeg, allspice, or cloves are great alternatives to the pumpkin pie spice. Please note that each measurement will depend on taste preference.
Pure vanilla extract: I love the extra flavor the vanilla adds to the pumpkin mixture. I prefer to use pure vanilla extract, but imitation vanilla extract will work in a pinch.
Pumpkin puree: Make sure to use 100% pure canned pumpkin and NOT pumpkin pie filling. The pumpkin pie mix is presweetened and will alter the taste of your cheesecake filling.
Frozen whipped topping: You can also use Cool Whip or make your own homemade whipped cream from scratch.

See the recipe card for full information on ingredients and quantities.

a spoonful of Pumpkin Trifle with whipped topping.

How to Make Pumpkin Trifle

Cut The Cake Cubes: Slice the angel food cake into 1 inch cubes.
Make The Cheesecake Mixture: Beat cream cheese until completely smooth. Add the sugar, pumpkin pie spice and vanilla, and continue to mix until completely incorporated. Mix in the pumpkin puree., then fold in the whipped topping.
Assemble: Create a layer of cake cubes at the bottom of the trifle dish, cover with pumpkin filling, and spread whipped cream on top.
Load More Layers: Repeat layers as follows: cake cubes, pumpkin cheesecake, whipped topping.
Serve: Sprinkle the pumpkin pie spice over the whipped topping layer. Serve and enjoy!

Create a layer of cake cubes at the bottom of the trifle dish. Use a spatula to smooth the pumpkin cheesecake evenly. Repeat layers as follows: cake cubes, pumpkin cheesecake, whipped topping.

Serving Suggestions

Whether you serve this pumpkin spice trifle as an easy Thanksgiving dessert or simply enjoy it when you want to sample a taste of fall, it’s perfectly portable for holiday parties, potlucks, or any time you are feeding a crowd.

Tasty Toppings: You can top your trifle with crushed ginger snap cookies, chopped nuts, toffee bits, or caramel sauce.
Make Them Mini: I don’t blame you if you don’t want to share your trifle treat! For individual pumpkin cheesecake trifles, swap the large trifle bowl for mason jars and make them mini-size (like my S’mores Trifle).

Tips & Variations

Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle.
For convenience, I used all store-bought ingredients from a package or can. However, you can make your own homemade layered parts if you prefer.
When adding each layer to your trifle bowl, be careful around the outer edges to keep the cake, filling, and whipped cream layers nice and neat. This will ensure that you have a beautiful layered presentation when you are looking at the outside of the bowl.
My trifle bowl was 3.25 quarts or 104 ounces. You may end up with extra cake cubes, depending on the size of your trifle bowl.

Proper Storage

To Store: This trifle is best served chilled. It can be refrigerated and lightly covered with plastic wrap for up to 3 days. Please note that the longer this sits, the softer the cake will become from the moisture in the filling and cool whip layers.
To Freeze: This dessert is not suitable for freezing. It is best to make and serve it the same day.
To Make Ahead: You can make this ahead of time and chill it in the refrigerator until it is ready to serve.

Pumpkin Trifle served in a dessert glass.

Other Easy Trifle Recipes

If you tried this Pumpkin Trifle Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

5 from 1 vote

Pumpkin Trifle with whipped topping and pumpkin spice.

Pumpkin Cheesecake Trifle

Author — Jennifer Fishkind

Serves —

Pumpkin Trifle is loaded with layers of cake cubes, pumpkin cheesecake, and whipped topping. A fuss-free dessert for fall or anytime you feel like sampling a creamy pumpkin pie filling.

Print Rate PinSave

Prep Time 15

Cook Time 0

Total Time 15

Ingredients

▢ 14 ounces (397g) store bought angel food cake (I used Walmart Bakery brand)
▢ 16 ounces (2 8-ounces each -or- 226g each) packages cream cheese (I used Great Value brand)
▢ 1¼ cups granulated sugar
▢ 1 tablespoon pumpkin pie spice + more for dusting over the top of the trifle
▢ 2 teaspoons pure vanilla extract
▢ 15 ounces (425g) pumpkin puree (I used Great Value brand)
▢ 24 ounces (3 8-ounces each -or- 226g each) whipped topping thawed, (I used the Great Value brand)

Instructions

Slice the angel food cake into 1 inch cubes. (Try to slice the cake into uniform sizes for a stable trifle base)
14 ounces (397g) store bought angel food cake
Using either a stand mixer fitted with a paddle attachment, or a large (4-5 quart) mixing bowl and a handheld mixer on medium high speed, add the softened cream cheese. Beat the cream cheese for 1 ½ – 2 minutes until the cream cheese is completely smooth.
16 ounces (2 8-ounces each -or- 226g each) packages cream cheese
Add the granulated sugar, pumpkin pie spice and vanilla to the cream cheese. Continue to mix for another 1 ½ -2 minutes until completely incorporated.
1¼ cups granulated sugar, 1 tablespoon pumpkin pie spice, 2 teaspoons pure vanilla extract
Add the pumpkin puree. Continue to mix until the pumpkin puree is well combined and there are no streaks of pumpkin.
15 ounces (425g) pumpkin puree
Fold in 1 of the thawed containers of whipped topping. Be sure there are no streaks of the whipped topping.
24 ounces (3 8-ounces each -or- 226g each) whipped topping
In a trifle bowl (3.25 quart -or- 104 ounce) create a single layer of 1-inch cake cubes at the bottom. (Be sure the cake cubes are tightly fitted to form a sturdy base for your trifle)
Spoon ½ of the pumpkin cheesecake mixture on top of the layer of pound cake. Use a spoon or an offset spatula to smooth the pumpkin cheesecake evenly over the pound cake cubes.
Spoon 1 of the remaining containers of thawed whipped topping over the pumpkin cheesecake layer. Use a spoon or spatula to smooth out the whipped topping.
Layer the remaining angel food cake cubes over the whipped topping layer.
Repeat the pumpkin cheesecake layer over the cake cubes.
Spread the remaining whipped topping over the pumpkin cheesecake layer. Sprinkle the pumpkin pie spice over the whipped topping layer (I used about 1 teaspoon) You can make this ahead of time and chill in the refrigerator until ready to serve. Cover any leftovers and store in the refrigerator for up to 3 days.

Jenn’s Notes

Storage:

To Store: This trifle is best served chilled. It can be refrigerated and lightly covered with plastic wrap for up to 3 days. Please note that the longer this sits, the softer the cake will become from the moisture in the filling and cool whip layers.
To Freeze: This is not a dessert suited for freezing. It is best to make and serve the same day.
To Make Ahead: You can make this ahead of time and chill in the refrigerator until ready to serve.

Tips:

Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle.
For convenience, I used all store-bought ingredients from a package or a can. Feel free to make your own homemade layered parts if you prefer.
When adding each layer to your trifle bowl, be careful around the outer edges to keep the cake, filling, and whipped cream layers nice and neat. This will ensure that you have a beautiful layered presentation when you are looking at the outside of the bowl.
My trifle bowl was 3.25 quarts or 104 ounces. You may end up with extra cake cubes, depending on the size of your trifle bowl.