Pumpkin Spice Cream Trifle Recipe

Jump to Recipe Print Recipe

Warm & Familiar Pumpkin Spice Cream Trifle Recipe

There’s something truly comforting about a dessert layered with soft cake, velvety pumpkin cream, and luscious caramel. This Pumpkin Spice Cream Trifle Recipe brings all those flavors together in a way that feels like a warm hug on a chilly day. I love how the combination of toasted pecans and ginger snaps adds just the right amount of crunch and spice—trust me, it’s addictive.

Whether you’re making this for a family gathering, a potluck, or just because you want to treat yourself, this trifle is spectacularly easy and forgiving. The layers come together quickly, and it’s the kind of dessert that truly shines after a good chill, letting all those cozy fall spices marry beautifully.

Take your time enjoying this process, and you’ll be rewarded with a dessert that looks stunning and tastes even better. You’ll notice how the spice cake’s buttery crumb contrasts nicely with the light pumpkin cheesecake filling—each bite a perfect balance of indulgence and freshness.

Ingredient Breakdown

• Chopped pecan pieces: Toasted for a buttery, nutty crunch that contrasts soft textures; set aside some to garnish for visual appeal.
• Spice cake mix: Provides a fragrant, moist base; you can swap for a homemade spice cake or pumpkin bread cubes.
• Cream cheese: Softened for a velvety, tangy filling that balances sweetness perfectly.
• Pumpkin purée: Adds natural moisture and signature fall flavor; canned pumpkin works best.
• Powdered sugar: Smoothly sweetens the filling without grit.
• Pumpkin pie spice: Brings warm, cozy aromatics—feel free to adjust to your taste.
• Frozen whipped topping: Gives lightness to the cheesecake filling and adds fluffy layers; thaw completely for best folding.
• Vanilla extract: Enhances depth and rounds out flavors.
• Caramel sauce: Drizzled between layers for rich, buttery sweetness—choose a high-quality brand for best results.
• Gingersnap cookies (optional): For garnish and extra zingy spice crunch.

Before You Start

Prep is your best friend here. Get your pecans toasted and cool, your cake baked and cubed, and all the components ready to go before assembling. Having everything measured and at hand makes layering this trifle a smooth, almost meditative process. Preheat your oven to 350°F early on—that way, your spice cake bakes perfectly golden with a tender crumb. Also, thaw your whipped topping fully to avoid clumps or watery filling.

How to Make Pumpkin Spice Cream Trifle Recipe

1. Preheat your oven to 350°F. Spread pecan pieces onto a baking sheet in a single layer. Toast them for 6–8 minutes until fragrant and slightly golden; this boosts their flavor and crunch. Set aside 1/4 cup for garnish, then let them cool completely.
2. Prepare the spice cake. Follow the box instructions using the specified eggs, water, and oil. Pour the batter into a 13×9-inch pan and bake until the top springs back lightly and a toothpick comes out clean. The finished cake should have a warm, fragrant aroma with lightly crisp edges. Cool completely on a wire rack.
3. Cut the cake into 1-inch cubes. Resist cutting while warm to avoid crumbling; neat cubes make prettier layers.
4. Whip the pumpkin cheesecake filling. In a large bowl, beat cream cheese, pumpkin, powdered sugar, pumpkin pie spice, and vanilla extract on medium speed until smooth and fluffy—about 2 minutes. The mixture should be light and airy. Gently fold in one container (8 oz) of thawed whipped topping by hand to keep that velvety texture.
5. Begin layering the trifle. Place one-third of the cubed cake in the bottom of a large trifle bowl. Drizzle one-third of the caramel sauce evenly over the cubes, then sprinkle one-third of the toasted pecans on top. This base will soak up the caramel’s buttery sweetness beautifully.
6. Top the first cake layer with half of the pumpkin cheesecake filling. Spread it gently but evenly to keep a smooth layer that contrasts the cake cubes below.
7. Add the second cake layer. Arrange another third of the cake on top, drizzle the next third of caramel sauce, and sprinkle another third of pecans. Then spread the second 8-oz container of whipped topping over this layer — it adds a light, creamy balance that brightens the dessert.
🎯

Cook Like a Pro

For the best texture, use room-temperature cream cheese to avoid lumps. Toast the nuts just until fragrant — longer can make them bitter. When folding in whipped topping, use gentle motions; you want to keep that airy lightness intact. If you prefer a less sweet layered look, adjust caramel drizzling by eye—more caramel means richer, less means brighter.

8. Top it off with the final cake layer. Drizzle the last third of caramel sauce, sprinkle the last of the pecans, then spread the remaining pumpkin cheesecake filling smoothly across the top.
9. Frost and garnish. Spread the remaining whipped topping over the very top of the trifle. For an irresistible finishing touch, arrange ginger snap cookies on top along with any reserved pecans or a light dusting of cinnamon for extra warmth and crunch.
10. Chill thoroughly for at least 4 hours, preferably overnight. This step allows the layers to meld, set, and enhance the flavors. Don’t skip it—it’s where the magic happens.

Flavor Variations for Pumpkin Spice Cream Trifle Recipe

• Maple Depth: Swap caramel sauce for pure maple syrup drizzle for an earthier sweetness.
• Chocolate Twist: Add a thin layer of chocolate ganache above one layer of cake cubes for a bit of bitter balance.
• Nutty Swap: Use toasted walnuts or hazelnuts instead of pecans for a different crunch profile.
• Spiced Rum Kick: Stir a tablespoon of spiced rum or bourbon into the pumpkin cheesecake filling for adult flair.
• Fresh Fruit: Sprinkle diced pears or apple slices for a refreshing contrast and extra texture.
• Whipped Cream Alternative: Use coconut whipped cream for a dairy-free, subtly tropical twist.

Storage, Freezer & Reheat Tips

• Refrigerate: Store leftovers covered tightly in the fridge for up to 4 days; flavors deepen and texture stays tender.
• Freeze: You can freeze the trifle (without whipped topping garnish) in an airtight container for up to 2 months; thaw in the fridge overnight before serving.
• Thawing advice: Avoid microwaving—thaw slowly in the fridge to keep the integrity of layers and prevent separation.
• Preparation speed: This trifle can be fully assembled up to 24 hours ahead, making it perfect for stress-free entertaining.

Pumpkin Spice Cream Trifle Recipe FAQs

• Can I make the cake from scratch? Absolutely! A homemade spice cake or pumpkin cake will work beautifully and add a personal touch.
• What if I don’t like pumpkin pie spice? You can reduce or omit it and add cinnamon or nutmeg alone, depending on your preference.
• Is this dessert gluten-free? It depends on the cake mix you choose—use a gluten-free spice cake mix to make it safe for gluten-free diets.
• Can I use fresh pumpkin? Yes, but be sure to cook and puree it well to avoid excess moisture affecting texture.
• How long before serving can I assemble it? At least 4 hours of chilling is best, but overnight gives the most cohesive flavors and firm layers.

Print