Pumpkin Trifle
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!
Ingredients
- 1 box (15.25 ounces) spice cake mix + ingredients listed on box , prepared in a 9x13 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 9x13 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 1 can pumpkin puree, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/8 teaspoon 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.
Notes
If you like, you can also add 1/8 - 1/4 teaspoon ground cloves to the pumpkin mixture.
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.
Nutrition
Calories: 340kcal, Carbohydrates: 24g, Protein: 3g, Fat: 27g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 68mg, Sodium: 98mg, Potassium: 91mg, Fiber: 1g, Sugar: 22g, Vitamin A: 866IU, Vitamin C: 0.3mg, Calcium: 49mg, Iron: 0.3mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
