Pumpkin Trifle with Spice Cake, Cream Cheese, Toffee Bits, and Whipped Topping Recipe
This Pumpkin Trifle is a festive and layered dessert perfect for fall gatherings. It features moist spice cake cubes, a creamy pumpkin-flavored cream cheese mixture, fluffy whipped topping, and crunchy toffee bits, all layered together to create a delicious and visually appealing treat. This recipe is easy to assemble and can be made ahead of time, chilling to allow flavors to meld beautifully.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 9 hours 15 minutes (including chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Spice Cake
- 15.25 ounces spice cake mix
- 1 cup water
- 3 large eggs, room temperature
- ½ cup vegetable oil
Pumpkin Cream Cheese 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
Additional Layers
- 16 ounces whipped topping, thawed (two 8-ounce containers)
- 1 cup chopped toffee bits (divided: ⅓ cup + ⅓ cup for layers and ⅓ cup for garnish)
Instructions
- Prepare the Oven and Baking Dish: Preheat your oven to 350°F. Lightly spray a 9×13-inch baking dish with baking spray such as Baker’s Joy or a generic version to prevent sticking.
- Mix and Bake the Cake: In a medium bowl, combine the spice cake mix, water, eggs, and vegetable oil until just blended. Pour the batter into the prepared baking dish and bake for 23 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Cube the Cake: Allow the cake to cool completely. Once cooled, cut the cake into 1-inch cubes. Uniformity in size is not necessary for this rustic dessert.
- Make the Pumpkin Cream Cheese Mixture: Using a stand mixer with a paddle attachment or a large mixing bowl with a handheld mixer, beat the softened cream cheese on medium-high speed for 1½ to 2 minutes until smooth and creamy.
- Add Sugar and Blend: Add the sifted powdered sugar to the cream cheese and beat for an additional 1 to 1½ minutes until fully incorporated and smooth.
- Incorporate Pumpkin and Flavorings: Mix in the pumpkin puree, pumpkin pie spice, and pure vanilla extract until the mixture is well combined and creamy.
- Layer the Trifle – First Layer: In a 3.25-quart trifle bowl, create a single layer of the spice cake cubes at the bottom.
- Add Pumpkin Mixture: Spread half of the pumpkin cream cheese mixture evenly over the cake layer.
- Add Whipped Topping: Spoon half of one 8-ounce container of thawed whipped topping over the pumpkin layer.
- Sprinkle Toffee: Evenly sprinkle ⅓ cup of the chopped toffee bits over the whipped topping.
- Layer More Cake Cubes: Add another layer of spice cake cubes on top of the toffee bits.
- Repeat Layers: Repeat by spreading the remaining pumpkin mixture, then the remaining half of the first 8-ounce whipped topping container, and another ⅓ cup of toffee bits over the cake layer.
- Final Cake Layer: Add the remaining cake cubes as the final cake layer.
- Top with Whipped Topping: Spread the remaining whipped topping (the second 8-ounce container) over the top cake cubes, creating a smooth finishing layer.
- Garnish and Chill: Sprinkle the remaining toffee bits (about 1 teaspoon) over the top whipped topping layer. Cover and refrigerate the trifle for several hours or overnight to let flavors meld before serving.
Notes
- Make sure the cake is completely cooled before cutting to prevent crumbling.
- Use pumpkin puree, not pumpkin pie filling, for best flavor and consistency.
- Chilling the trifle for several hours enhances the flavor and texture.
- Use room temperature eggs to help the cake batter mix more evenly.
- This dessert serves 12 and can be made a day ahead for convenience.
