Pumpkin Trifle

5 from 2 votes

Pumpkin trifle is made with layers of spice cake, creamy pumpkin cheesecake filling, and whipped topping. This festive dessert is easy to prepare and perfect for fall.

Prep Time15

Cook Time30

Rest and Chill Time8 30

Total Time9 15

Course: Dessert

Cuisine: American

Servings:

Calories: 559kcal

Author: Jennifer Fishkind

Ingredients

Spice Cake

15.25 ounce spice cake mix
1 cup water
3 large eggs room temperature
½ cup vegetable oil

Pumpkin Layer

8 ounce package cream cheese softened
¾ cup powdered sugar sifted
15 ounce canned pumpkin puree (not pie filling)
2 teaspoons pure vanilla extract
2 teaspoons pumpkin pie spice

Whipped Topping

16 ounce containers whipped topping thawed
1 cup chopped toffee bits (Divide ⅓ cup and ⅓ cup for layers and ⅓ cup for garnish)

Instructions

Preheat the oven to 350°F. Lightly spray a 9x13 baking dish with baker’s spray (Baker’s joy or a generic version)
In a medium size bowl, mix together the cake mix, water, eggs and vegetable oil. Pour the batter into the prepared baking dish and bake for about 23 to 25 minutes, or until a toothpick inserted comes out clean.
Once completely cooled, slice into 1 inch cubes. The cubes do not need to be uniform in size.
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 and mix for 1 ½ - 2 minutes until the cream cheese is completely smooth.
Add the powdered sugar and continue to mix for another 1 to 1 ½ minutes until completely incorporated.
Mix in the pumpkin puree, pumpkin pie spice and vanilla until well combined and creamy.
In a trifle bowl (3.25 quart -or- 104 ounce) create a single layer of cake cubes at the bottom.
Layer half of the pumpkin mixture on top of the layer of spice cake.
Spoon ½ of 1 container of thawed whipped topping over the pumpkin layer.
Sprinkle ⅓ cup of toffee bits over the whipped topping.
Layer more cake cubes over the candy layer.
Repeat the pumpkin, the other ½ of the 1st container of whipped topping, and toffee bits over the cake cubes. You will have enough cake to make 1 final layer.
Spread the remaining whipped topping over the cake cubes.
Sprinkle the remaining toffee bits 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.

Notes

Storage:

Store: Cover and refrigerate for up to 3 days. The cake will soften over time.
Reheat: No need to reheat—serve chilled straight from the fridge.
Freeze: Not recommended. Freezing affects the texture of the whipped topping and filling.
Make Ahead: This trifle can be assembled a day ahead. Store it covered in the fridge. Add final toppings just before serving if you want them to stay crunchy.

Tips:

Keep cake cubes roughly the same size for even layers
Let the trifle chill for at least 2 hours before serving for best texture
If your trifle bowl is smaller than 3.25 quarts, you may have leftover cake cubes
For a quicker version, use instant vanilla pudding mixed with pumpkin and spices instead of the cream cheese filling

Nutrition