Pumpkin Trifle

This beautiful Pumpkin Trifle is an easy, delicious layered dessert made with spice cake, creamy pumpkin filling, toasted pecans, whipped cream, and caramel sauce. The perfect Thanksgiving dessert or for any fall gathering!

Prep Time30

Cook Time30

Chill Time1

Total Time2

Course: Dessert

Cuisine: American, Holiday

Keyword: Fall dessert, pumpkin desserts, Thanksgiving

Servings:

Author: Sandy Clifton

Equipment

9x13-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.

Nutrition

Calories: 435kcal