Name: Pumpkin Trifle Recipe
Prep time: 20 min
Cook time: 25 min
Total time: PT-489577H20M18S
Cuisine: American
Ingredients: 15.25 ounce spice cake mix; 1 cup water; 3 large eggs (room temperature); ½ cup vegetable oil; 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; 16 ounce container whipped topping (thawed); 1 cup chopped toffee bits (divided: ⅓ cup and ⅓ cup for layers, and ⅓ cup for garnish)

Ingredients

15.25 ounce spice cake mix

1 cup water

3 large eggs (room temperature)

½ cup vegetable oil

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

16 ounce container whipped topping (thawed)

1 cup chopped toffee bits (divide ⅓ cup + ⅓ cup for layers, ⅓ cup for garnish)

Instructions

Step 1: Preheat the oven to 350°F. Lightly spray a 9×13 baking dish with baker’s spray.

Step 2: In a medium bowl, mix the cake mix, water, eggs, and vegetable oil until combined. Pour into the prepared dish and bake for 23 to 25 minutes or until a toothpick comes out clean.

Step 3: Let the cake cool completely, then cut into 1-inch cubes. The cubes do not need to be uniform.

Step 4: Using a stand mixer with a paddle attachment or a handheld mixer, beat the softened cream cheese for 1½ to 2 minutes until smooth.

Step 5: Add the powdered sugar and mix for another 1 to 1½ minutes until fully incorporated.

Step 6: Stir in the pumpkin puree, pumpkin pie spice, and vanilla extract until creamy and well combined.

Step 7: In a trifle bowl, layer a single layer of cake cubes at the bottom.

Step 8: Spread half of the pumpkin mixture evenly over the cake layer.

Step 9: Spoon half of one container of whipped topping over the pumpkin layer.

Step 10: Sprinkle ⅓ cup of toffee bits over the whipped topping.

Step 11: Add another layer of cake cubes on top of the candy.

Step 12: Repeat the pumpkin mixture, the remaining half of the whipped topping from the first container, and ⅓ cup toffee bits over the cake cubes.

Step 13: Place the last layer of cake cubes on top.

Step 14: Spread the remaining whipped topping over the final cake layer.

Step 15: Garnish with the last ⅓ cup of toffee bits (about 1 teaspoon) on top. Chill in the refrigerator until ready to serve.

Tips & Variations

For extra flavor, toast the toffee bits lightly before layering to enhance their crunch.

Use freshly made spice cake if preferred, and adjust baking time accordingly.

Substitute canned pumpkin puree with homemade pumpkin puree for a fresher taste.

Add a layer of chopped pecans or walnuts for added texture and nuttiness.

Storage

Store the assembled trifle covered tightly in the refrigerator for up to 3 days. The cake will continue to absorb moisture, making the layers softer over time. For the best texture, serve within the first 24 hours. To reheat, it’s best served chilled but you can let it sit at room temperature for 15 minutes before serving if preferred.

FAQs

Can I make this trifle ahead of time?

Yes, you can assemble the trifle a few hours or even a day ahead. Just keep it refrigerated and add the final toffee garnish just before serving to maintain crunch.

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, fresh pumpkin can be used but it should be cooked and pureed smooth before adding. Make sure it’s well drained to avoid excess moisture in the filling.