Description
This Indulgent Pumpkin Trifle is a perfect dessert for cozy fall gatherings, featuring layers of spiced cake, creamy pumpkin filling, and fluffy whipped topping, finished with a delightful crunch of toffee bits. It combines classic autumn flavors with an easy assembly that can be prepared ahead to impress your guests.
Ingredients
Scale
Cake
- 1 box Spice Cake Mix (Can substitute with chocolate or vanilla cake mix for a unique twist.)
- 1 cup Water (No substitutions necessary.)
- 3 large Eggs (Best results with large eggs.)
- 1/2 cup Vegetable Oil (Can substitute with canola or melted coconut oil.)
Pumpkin Mixture
- 8 oz Cream Cheese (Low-fat cream cheese can be a healthier alternative.)
- 1 cup Powdered Sugar (Sugar substitute can be used for lower sugar version.)
- 1 cup Pumpkin Puree (Ensure it’s pure pumpkin puree, not pumpkin pie filling.)
- 1 tsp Vanilla Extract (No substitutions are necessary.)
- 1 tbsp Pumpkin Pie Spice (Can substitute with a mix of cinnamon, nutmeg, and ginger.)
Topping and Garnish
- 2 cups Whipped Topping (Consider using homemade whipped cream.)
- 1/2 cup Toffee Bits (Optional; can substitute with crushed nuts or cookie crumbles.)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and spray a 9×13 inch baking dish with baker’s spray to prevent sticking.
- Make the Cake Batter: In a large mixing bowl, combine the spice cake mix, water, eggs, and vegetable oil. Mix together until the batter is smooth and well combined.
- Bake the Cake: Pour the batter into the prepared baking dish. Bake in the preheated oven for 23 to 25 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool completely.
- Prepare the Pumpkin Mixture: Beat the cream cheese in a bowl until smooth and creamy. Gradually add the powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice. Continue beating until fully incorporated and smooth.
- Assemble the Trifle Layers: Cut the cooled cake into 1-inch cubes. In a trifle bowl or large clear glass bowl, layer half of the cake cubes first, then spread half of the pumpkin cream cheese mixture on top. Add a layer of whipped topping over the pumpkin layer.
- Repeat and Garnish: Repeat the layering with the remaining cake cubes and pumpkin mixture. Finish by topping with the remaining whipped topping and sprinkle toffee bits on top for added texture and flavor.
- Chill: Cover the trifle with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld together and the dessert to set before serving.
Notes
- You can substitute the spice cake mix with chocolate or vanilla cake mix for different flavor variations.
- For a healthier option, use low-fat cream cheese and sugar substitutes.
- Ensure to use pure pumpkin puree, not pumpkin pie filling, to maintain the right texture and flavor.
- If you prefer, homemade whipped cream can be used as a topping instead of store-bought whipped topping.
- Toffee bits are optional and can be replaced with crushed nuts or cookie crumbles for added crunch.
- This dessert is best served chilled and can be prepared a day ahead to develop flavors.
