Description
This Pumpkin Trifle is a festive and delicious layered dessert featuring moist spice cake, a creamy pumpkin mixture infused with warm autumn spices, and fluffy whipped cream topped with crunchy pecans and toffee bits. Perfect for fall gatherings, this no-bake trifle assembles quickly and delivers a rich, seasonal flavor that everyone will love.
Ingredients
Spice Cake
- 1 box (15.25 ounces) spice cake mix with ingredients listed on the box, prepared and baked in a 9×13 inch pan, fully cooled
Pumpkin Mixture
- 8 ounces cream cheese (1 package), softened
- 3/4 cup powdered sugar
- 1 can (15 ounces) pure pumpkin puree
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon fine sea salt
Whipped Cream
- 2 cups heavy whipping cream, cold
- 1/2 cup powdered sugar
- 1 Tablespoon maple syrup
Toppings
- 1 cup pecans, chopped
- 1 cup toffee pieces, divided
Instructions
- Prepare the cake: Follow the instructions on the spice cake mix box to bake the cake in a 9×13 inch pan. Once baked, allow the cake to cool completely, which takes about 1 hour.
- Cube the cake: Cut the completely cooled cake into 1-inch cubes and set aside for layering.
- Chill beaters: Place a mixing bowl and beaters in the freezer for 5-10 minutes to chill. This helps the whipping cream to whip more effectively.
- Make pumpkin mixture: In a medium bowl, beat together the softened cream cheese and 3/4 cup powdered sugar until smooth. Add the pumpkin puree, vanilla extract, ground cinnamon, ground ginger, nutmeg, and sea salt. Beat until the mixture is creamy and spices are fully incorporated. Set aside.
- Make whipped cream: Remove the chilled bowl and beaters from the freezer. Add the cold heavy cream, 1/2 cup powdered sugar, and maple syrup. Beat on medium speed until medium peaks form.
- Layer the trifle: In a trifle dish, layer one-third of the cubed cake at the bottom. Spread half of the pumpkin mixture evenly over the cake. Next, add one-third of the whipped cream. Sprinkle one-third cup chopped pecans and one-third cup toffee bits over the cream. Repeat these layers until all ingredients are used.
- Chill and serve: Cover the assembled trifle and refrigerate until ready to serve, preferably for at least 1 hour to allow flavors to meld.
Notes
- Ensure the cake is fully cooled before cubing to prevent crumbling.
- Chilling the mixing bowl and beaters is essential for properly whipping the cream.
- You can substitute the toffee pieces with caramel bits or chopped chocolate for a different texture.
- Make the trifle up to a day in advance and keep refrigerated for best flavor.
- For a dairy-free version, use dairy-free cream cheese and whipped topping substitutes.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
