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Pumpkin Trifle Recipe

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4.1 from 6 reviews

This Pumpkin Trifle is a delicious layered dessert featuring moist spice cake cubes, creamy pumpkin filling, whipped topping, and crunchy toffee bits. Perfect for fall gatherings or holiday celebrations, it combines classic pumpkin pie flavors with a festive presentation in a trifle bowl, offering a delightful mix of textures and flavors that can be prepared ahead and chilled for ease.

  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Total Time: 9 hours 15 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Spice Cake

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

Pumpkin Cream Filling

  • 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

Assembly

  • 16 ounce container whipped topping (thawed)
  • 1 cup chopped toffee bits (divided: ⅓ cup for layers, ⅓ cup for layers, ⅓ cup for garnish)

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with baker’s spray such as Baker’s Joy or a generic equivalent to prevent sticking.
  2. Make and Bake Cake Batter: In a medium bowl, combine the spice cake mix, water, eggs, and vegetable oil. Mix well to create a smooth batter. Pour the batter evenly into the prepared baking dish and bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean.
  3. Cool and Cube Cake: Allow the cake to cool completely on a wire rack. Once cooled, cut the cake into approximately 1-inch cubes. The pieces do not need to be uniform in size.
  4. Prepare Pumpkin Cream Filling: Using a stand mixer with a paddle attachment or a large bowl with a handheld mixer on medium-high speed, beat the softened cream cheese for 1½ to 2 minutes until smooth and creamy.
  5. Add Powdered Sugar: Gradually add the sifted powdered sugar to the cream cheese and continue mixing for another 1 to 1½ minutes until fully incorporated and smooth.
  6. Mix in Pumpkin and Spices: Add the canned pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese mixture. Mix until everything is well combined and creamy without lumps.
  7. First Layer of Cake Cubes: In a 3.25-quart (104-ounce) trifle bowl, spread a single layer of the cake cubes evenly across the bottom.
  8. Add Half of the Pumpkin Mixture: Spoon half of the prepared pumpkin cream mixture over the cake layer, spreading it evenly.
  9. Add Whipped Topping: Dollop and spread half of one container (8 ounces) of the thawed whipped topping over the pumpkin layer.
  10. Sprinkle Toffee Bits: Evenly sprinkle ⅓ cup of chopped toffee bits on top of the whipped topping layer.
  11. Second Layer of Cake Cubes: Add another layer of cake cubes over the toffee bits, spreading them to cover evenly.
  12. Repeat Pumpkin, Whipped Topping, and Toffee Layers: Spread the remaining half of the pumpkin mixture over the second cake layer. Follow with the other half (8 ounces) of the whipped topping container, spreading it evenly, then sprinkle another ⅓ cup of toffee bits over the whipped topping.
  13. Final Cake Layer: Add the last remaining cake cubes as the final cake layer on top.
  14. Top with Whipped Topping and Toffee: Spread the remaining whipped topping over the final cake layer, smoothing it out. Sprinkle the remaining toffee bits (about 1 teaspoon) evenly over the whipped topping as garnish.
  15. Chill Before Serving: Cover the trifle bowl and refrigerate for several hours or overnight to let the flavors meld and the dessert set before serving.

Notes

  • The spice cake does not need to be sliced uniformly; rustic-sized cubes add charm and texture variety.
  • Ensure cream cheese is softened for smooth mixing and better texture in the pumpkin cream layer.
  • You can prepare this trifle a day ahead; chilling overnight improves flavor melding and makes serving easier.
  • Use canned pumpkin puree only, not pumpkin pie filling, to avoid excess sweetness and spices.
  • For variation, swap toffee bits with chopped nuts for different texture and flavor.

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