This pumpkin trifle is easy to make with layers of spice cake, creamy pumpkin cheesecake and whipped cream. It’s an impressive fall dessert to serve a crowd!
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Thanksgiving Pumpkin Trifle
Every year around the holidays, I gear up to make either an easy pumpkin pie or my famous pumpkin cheesecake bars, but sometimes it’s nice to add a pumpkin trifle!
It’s made with layers of spiced cake, pumpkin cheesecake, and maple whipped topping, then garnished with chopped pecans and toffee bits. This pumpkin cheesecake trifle recipe has all the cozy fall flavors in an elegant dessert ready to share with loved ones!
Why I Love This Easy Recipe
- Boxed cake mix. Using this shortcut makes it even easier!
- Make ahead. You can assemble most of it in advance, then top it just before serving.
Ingredients Notes
Find the full printable recipe with specific measurements below.
- Spice cake mix: You’ll also need the ingredients listed on the box.
- Cream cheese and powdered sugar: Remember bring cream cheese to room temperature beforehand.
- Pumpkin puree: I use a can of Libby’s canned pumpkin, but if you prefer to make your own, homemade pumpkin puree is a great option.
- Warm spices: Cinnamon, ginger, nutmeg, vanilla extract (not a spice, but definitely a warm flavor enhancer). I have the perfect homemade pumpkin pie spice recipe, too!
- You’ll also need: Salt, heavy whipping cream, powdered sugar, maple syrup, chopped pecans, and toffee bits.
How to Make Pumpkin Trifle
Bake the cake according to the directions on the box, using a 9×13 baking dish. Let the cake cool for at least an hour before cutting it into 1-inch cubes. Set them aside.
In another medium-sized bowl beat the softened cream cheese and powdered sugar until smooth. Fold in the pumpkin puree, vanilla extract, spices, and salt until smooth.
In a chilled bowl, using an electric mixer, whip the cream, powdered sugar, and maple syrup on medium speed until medium peaks form.
In your trifle bowl, place 1/3 of the cake cubes into the bottom. Then, spread 1/2 of the pumpkin mixture evenly over the top.
Next, spread 1/3 of the whipped cream over that, followed by 1/3 of the chopped pecans and toffee bits. Repeat all layers once more.
Cover and place it in the fridge until you’re ready to serve it. Enjoy!
Recipe Tips
- Cool the cake completely. Otherwise, any heat will cause the creamy layers to melt.
- Make mini trifles for individual portions. Use anything like mason jars, stemless wine glasses, or parfait glasses.
- Sometimes I forget to take the cream cheese out, so here are some hacks to get softened cream cheese in minutes.
- If you’re interested in making a homemade cake, this easy pumpkin cake recipe, will work, too.
More pumpkin recipes to try include pumpkin cream cheese bread, mini pumpkin cheesecake and pumpkin cheesecake dip.
More Pumpkin Recipes
Pumpkin Trifle
Video
Ingredients
- 1 box (15.25 ounces) spice cake mix + ingredients listed on box , prepared in a 9×13 pan according to the package and fully cooled
- 8 ounces cream cheese (1 package) , softened
- ¾ cup powdered sugar
- 1 can (15 ounces) pure pumpkin puree
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon fine sea salt
- 2 cups heavy whipping cream , cold
- ½ cup powdered sugar
- 1 Tablespoon maple syrup
- 1 cup pecans , chopped
- 1 cup toffee pieces , divided
Instructions
- Prepare: Prepare the spice cake mix according to the package and bake in a 9×13 inch pan. Allow to completely cool – about 1 hour.
- Cube the cake: Cut the cooled cake into 1 inch cubes and set aside.
- Chill the beaters: 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).
- Make pumpkin mixture: Meanwhile, in a medium sized mixing bowl, add 8 ounces of softened cream cheese and ¾ cup powdered sugar. Beat together until smooth. Add the pumpkin puree, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and fine sea salt. Beat until all spices are fully incorporated and the mixture is smooth & creamy. Set the pumpkin mixture aside.
- Make whipped cream: Remove the bowl and beaters from the freezer and add the 2 cups cold heavy whipping cream, 1/2 powdered sugar, and 1 Tablespoon maple syrup. Beat on medium until medium peaks form.
- Layer the trifle: 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 English toffee bits onto the whipped cream. Repeat all layers.
- Chill: Cover and refrigerate until ready to serve.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Substitutions and Variations
Use either homemade Cool Whip or stabilized whipped cream.
Instead of spice cake, try it with Pumpkin bread. Gingerbread would also be great!
Other topping ideas could include candied pecans, a drizzle of salted caramel sauce, or crumble up some gingersnap cookies as alternatives to the toffee bits.
Everything Thanksgiving dinner needs a Thanksgiving dessert, but what about the rest of the year? Try a brownie strawberry trifle, or in the summer, a strawberry shortcake trifle.
Recipe FAQs
You can add all the layers except the top whipped layer. Cover it with plastic wrap and refrigerate it until just before serving. That’s when you can all the top layer with a sprinkle of toffee bits and pecans.
Or you can keep the layers separate until you assemble them all at once.
Store this Thanksgiving trifle in an airtight container in the refrigerator for up to 3 days. You’ll notice the cake absorbs some moisture from the pumpkin and cream over time, but it’ll still taste amazing.
