Description

This Pumpkin Trifle is a delightful layered dessert featuring moist spice cake cubes, creamy pumpkin mixture, whipped topping, and crunchy toffee bits. Perfect for fall gatherings and holidays, it’s easy to assemble and offers a comforting blend of pumpkin spice flavors with a sweet crunch.

Ingredients

Scale

Spice Cake Base

15.25 ounce spice cake mix
1 cup water
3 large eggs (room temperature)
½ cup vegetable oil

Pumpkin Cream Layer

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

Other Ingredients

16 ounce container whipped topping (thawed)
1 cup chopped toffee bits (divided: ⅓ cup and ⅓ cup for layers, and ⅓ cup for garnish)

Instructions

Preheat Oven: Preheat the oven to 350°F and lightly spray a 9×13 baking dish with baker’s spray to prepare it for the cake batter.
Make Cake Batter: In a medium bowl, combine the spice cake mix, water, eggs, and vegetable oil until well mixed. Pour the batter evenly into the prepared baking dish.
Bake the Cake: Bake the cake in the oven for 23 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow it to cool completely.
Cube the Cake: Once cooled, cut the cake into approximately 1-inch cubes. Uniformity is not required for a rustic look.
Prepare Pumpkin Cream: Using a stand mixer fitted with a paddle attachment or a handheld mixer, beat the softened cream cheese on medium-high speed for 1½ to 2 minutes until smooth.
Add Sugar: Gradually add the sifted powdered sugar, mixing for an additional 1 to 1½ minutes until fully incorporated and creamy.
Mix Pumpkin Flavor: Add the pumpkin puree, pumpkin pie spice, and vanilla extract to the cream cheese mixture and beat until smooth and well combined.
Assemble First Layer: In a 3.25 quart trifle bowl, place a single layer of the spice cake cubes to cover the bottom evenly.
Add Pumpkin Layer: Spread half of the pumpkin cream mixture over the cake cubes layer.
Add Whipped Topping: Spoon half of one container (8 ounces) of thawed whipped topping on top of the pumpkin layer, spreading gently.
Sprinkle Toffee: Sprinkle ⅓ cup of chopped toffee bits evenly over the whipped topping.
Repeat Layers: Add another layer of cake cubes over the toffee bits. Then, repeat by layering the remaining pumpkin cream, the other half of the whipped topping, and another ⅓ cup of toffee bits over the cake cubes.
Final Cake Layer: Layer the remaining cake cubes over the last toffee topping.
Top with Whipped Topping: Spread the remaining whipped topping evenly over the final cake layer.
Garnish: Sprinkle the remaining toffee bits (about 1 teaspoon) on top of the whipped topping. Chill the assembled trifle in the refrigerator until ready to serve.

Notes

You can prepare this dessert a day ahead for flavors to meld beautifully.
Ensure the cream cheese is fully softened for a smooth pumpkin cream layer.
Use canned pumpkin puree, not pumpkin pie filling, to avoid added spices and sugar.
Thaw whipped topping completely and gently fold to maintain its texture.
Toffee bits add a nice crunch but can be omitted or substituted with nuts if desired.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin Trifle, Pumpkin Dessert, Fall Dessert, Layered Dessert, Pumpkin Spice, Holiday Dessert