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This pumpkin trifle is an impressive fall dessert that’s perfect for Thanksgiving, Friendsgiving, or any cozy autumn gathering. Layers of moist spice cake, creamy pumpkin filling, toasted pecans, fluffy whipped topping, and rich caramel sauce come together for an amazing pumpkin dessert. This fall trifle is beautiful, easy, and you can make it ahead!
Pumpkin Spice Trifle
This trifle is the ultimate fall centerpiece! It is light, creamy, and full of pumpkin spice flavor. It’s an elegant way to serve pumpkin dessert, and you will get tons of compliments!
Why You’ll Love This Pumpkin Dessert
- Beautiful Presentation – The layers look gorgeous in a trifle dish or large glass bowl.
- Feeds a Crowd – Great fall dessert recipe for holidays, potlucks, or parties.
- Easy to Prepare – Uses simple ingredients and can be made ahead.
- Fall Flavors – Pumpkin, cinnamon, caramel, pecans, and creamy layers that taste like autumn in a bowl.
Making a fall pumpkin trifle dessert is a great way to celebrate autumn. The flavors and colors are perfect, warm and cozy.
There is something comforting about scooping into a trifle dish and getting a little bit of everything in one bite. With its warm spices and creamy layers, this pumpkin trifle tastes just like autumn feels.
Equipment Needed
- Trifle dish or large glass bowl
- Mixing bowls
- Whisk
- Rubber spatula
Ingredients in this Pumpkin Trifle
Exact amounts are in the recipe card below.
- Spice Cake Mix – baked per box directions and cut into cubes
- Pecans – or use walnuts
- Cream Cheese – softened for easier blending
- Pumpkin Puree – Not pie filling
- Pumpkin Pie Spice – or make your own with ginger powder, nutmeg, cloves, cinnamon
- Brown Sugar – sweetness & warm flavor
- Cinnamon – in addition to the pumpkin pie spice for warmth
- Vanilla Extract – or vanilla bean paste
- Whipped Topping – I like Cool Whip®
- Caramel Sauce – optional for drizzling (it adds so much buttery, rich flavor)
- Gingersnaps – optional, to decorate the top of the pumpkin trifle
How to Make a Pumpkin Trifle
- Bake and cube the cake
Prepare the spice cake according to package directions. Let it cool completely, then cut into cubes. - Toast the pecans
While the cake is baking, toast the chopped pecans in a dry skillet on low heat until fragrant. Let them cool.
- Make Pumpkin Cream Filling
Beat the cream cheese until smooth, then add pumpkin, spices, brown sugar, vanilla, and fold in one tub of Cool Whip until fluffy.
Assemble the Trifle
- Layer the Trifle in the serving dish
In a trifle dish or large glass bowl, assemble as follows:
- Cake cubes
- Pumpkin cream
- Toasted pecans
- Caramel drizzle
- Half of the remaining tub of Cool Whip
Repeat the layers once more and finish with the remaining Cool Whip, pecans, caramel, and optional gingersnap crumbles or cake cubes.
- Chill
Refrigerate at least 1 hour before serving to let flavors meld.
Storage
Store covered in the refrigerator for up to 3 days. Best enjoyed within 24 hours for the freshest texture.
More Delicious Easy Pumpkin Desserts
Quick Pumpkin Pie Pudding
Air Fryer Pumpkin Pie
Pumpkin Pie Dump Cake
Mini Pumpkin Cheesecakes
Pumpkin Trifle
Equipment
- 9×13-inch Baking Dish
- Trifle Dish or Large Glass Bowl
- Hand mixer
- Rubber Spatula
Ingredients
For the Cake Layer (ingredients may vary by brand)
- 1 box Spice Cake Mix (or Gingerbread) See Note
- 3 Eggs
- 1 cup Water
- ½ cup Vegetable Oil
For the Filling, Layers & Toppings
- ¾ cup Chopped Pecans
- 2 8-ounce blocks Cream Cheese, softened
- 1 can Pumpkin Puree (not pie filling mix)
- 1 Tablespoon Pumpkin Pie Spice
- ¾ cup Brown Sugar
- 1 teaspoon Cinnamon
- 2 teaspoons Vanilla Extract
- 2 8-ounce tubs Cool Whip, divided
- Caramel Sauce (I use Ghirardelli)
- Gingersnap Cookies, optional
Instructions
Bake the Cake
- Prepare the spice cake mix according to the package directions (use the ingredients listed on the box if they differ from mine). Once baked, set the cake aside to cool completely.
Toast the Pecans
- In a dry skillet over medium heat, toast the chopped pecans for a few minutes until fragrant. Stir frequently to avoid burning. Remove from heat and let cool.
Make the Pumpkin Cream Filling
- In a large mixing bowl, add the softened cream cheese and beat with a hand mixer until smooth.
- Add the pumpkin puree, pumpkin pie spice, brown sugar, cinnamon, and vanilla extract. Beat until fully combined, scraping down the sides of the bowl as needed.
- Gently fold in one tub of the Cool Whip until the mixture is smooth and fluffy. Set aside.
Cube the Cake
- Once the cake is fully cooled, cut it into small cubes.
Assemble the Trifle
- Layer the ingredients in a large trifle dish or clear glass bowl. Here’s the order:
- Layer 1: Cake – Add a layer of cake cubes to the bottom of the dish.
- Layer 2: Pumpkin Cream – Spoon and gently spread a layer of the pumpkin mixture over the cake.
- Layer 3: Pecans – Sprinkle a handful of the toasted pecans.
- Layer 4: Caramel – Drizzle on caramel sauce.
- Layer 5: Cool Whip – Spread half of the second tub of Cool Whip over the top.
Repeat the layering process one more time:
- Layer 6: Cake Cubes
- Layer 7: Pumpkin Cream
- Layer 8: Pecans
- Layer 9: Caramel Sauce
- Final Topping – Finish with the remaining Cool Whip, a few more pecans, an extra drizzle of caramel sauce, and a few cake cubes or crushed gingersnap cookies, if desired.
Chill
- Cover and refrigerate the trifle for at least 1 hour before serving to allow the trifle to set up and the flavors to meld.
Notes
Cake
You can use a store-bought cake. Pound cakes and other unfrosted varieties will work. Estimated Nutrition (per serving, based on 10 servings): 435 calories | 27g fat | 45g carbohydrates | 4g protein | 23g sugar | 320mg sodium | 2g fiberNutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
