Pumpkin Trifle
The ultimate comfort food for the fall, this Pumpkin Trifle layers spice cake, creamy pumpkin filling, and fluffy whipped cream for an irresistible dessert. Perfect for Thanksgiving gatherings, it's easy to make and delightful to serve. Try it tonight!
Equipment
- Frying Pan
- Mixing Bowl
- Baking Sheet
- Chef's Knife
Ingredients
- 1 box 1 box (15.25 ounces) spice cake mix Prepare according to package instructions.
- 8 ounces 8 ounces cream cheese Softened.
- ¾ cup ¾ cup powdered sugar For sweetness.
- 1 can 1 can (15 ounces) pure pumpkin puree Gives flavor and texture.
- 2 teaspoons 2 teaspoons vanilla extract Enhances flavor.
- 1 teaspoon 1 teaspoon ground cinnamon Classic fall spice.
- ½ teaspoon ½ teaspoon ground ginger Adds warmth.
- ¼ teaspoon ¼ teaspoon ground nutmeg Earthy flavor.
- ⅛ teaspoon ⅛ teaspoon fine sea salt Balances flavors.
- 2 cups 2 cups heavy whipping cream For whipped topping.
- 1 tablespoon 1 tablespoon maple syrup Sweetens whipped cream.
- 1 cup 1 cup pecans, chopped Adds crunch.
- 1 cup 1 cup toffee pieces, divided For sweetness and crunch.
Instructions
- Prepare the spice cake mix according to the package and bake in a 9×13 inch pan. Allow to completely cool – about 1 hour.
- Cut the cooled cake into 1 inch cubes and set aside.
- Place a mixing bowl and beaters into the freezer for 5-10 minutes to chill (this will help the whipping cream to whip up more easily).
- Meanwhile, in a medium sized mixing bowl, add cream cheese and powdered sugar. Beat together until smooth. Add pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and fine sea salt. Beat until all spices are fully incorporated and the mixture is smooth & creamy. Set the pumpkin mixture aside.
- Remove the bowl and beaters from the freezer and add heavy whipping cream, powdered sugar, and maple syrup. Beat on medium until medium peaks form.
- In a trifle dish, place 1/3 of the cubed cake. Next, add ½ of the pumpkin mixture and spread evenly. For the next layer spread 1/3 of the whipped cream. Layer 1/3 cup of chopped pecans and 1/3 cup of toffee pieces onto the whipped cream. Repeat all layers.
- Cover and refrigerate until ready to serve.
Notes
- Tip 1: If you like, you can also add 1/8 – 1/4 teaspoon ground cloves to the pumpkin mixture.
- Tip 2: To store leftovers, cover tightly and keep in the refrigerator for up to 3 days. The cake will absorb some moisture from the pumpkin and cream, but will still taste great.