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Pumpkin Spice Cream Trifle Recipe

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4.9 from 85 reviews

This Pumpkin Spice Cream Trifle is a decadent, layered dessert perfect for fall and holiday gatherings. It combines moist spice cake, creamy pumpkin cheesecake filling, toasted pecans, luscious caramel sauce, and fluffy whipped topping into a beautiful trifle bowl presentation. Accented with pumpkin pie spice and optional gingersnap cookies, this dessert offers a delightful blend of seasonal flavors and textures that will impress your guests.

Ingredients

Spice Cake and Toppings

  • 1 1/4 cups chopped pecan pieces, toasted and divided
  • 1 15.25-oz box Spice cake mix plus eggs, water, and oil as required
  • Gingersnap cookies for garnishing (optional)
  • 1 16-oz bottle caramel sauce (e.g., Ghiradelli)

Pumpkin Cheesecake Filling

  • 2 8-oz blocks cream cheese, softened
  • 1 15-oz can pumpkin
  • 1 1/2 cups powdered sugar
  • 2 tsp pumpkin pie spice
  • 3 8-oz frozen whipped topping, thawed (e.g., Cool Whip or similar)
  • 1 or 2 tsp vanilla extract

Instructions

  1. Toast pecans: Preheat the oven to 350°F (175°C). Spread the pecan pieces evenly on a baking sheet and toast for 6-8 minutes until fragrant and lightly browned. Set aside 1/4 cup of toasted pecans for garnishing and allow the rest to cool.
  2. Prepare spice cake: Follow the spice cake mix box directions using the specified amount of eggs, water, and oil. Pour the batter into a 13×9-inch baking pan and bake according to package instructions, about 35-40 minutes. Let the cake cool completely in the pan on a wire rack. Once cooled, cut the cake into 1-inch cubes.
  3. Make pumpkin cheesecake filling: In a large mixing bowl, beat the softened cream cheese, canned pumpkin, powdered sugar, pumpkin pie spice, and vanilla extract with an electric mixer for about 2 minutes until smooth, light, and fluffy. Gently fold in one 8-oz container of thawed whipped topping by hand.
  4. Assemble the trifle – Layer 1: In a large trifle bowl, place one-third of the cubed cake evenly at the bottom. Drizzle with one-third of the caramel sauce and sprinkle with one-third of the toasted pecans. Top this layer with half of the pumpkin cheesecake filling.
  5. Assemble the trifle – Layer 2: Add another one-third of the cake cubes on top of the pumpkin filling. Drizzle with another one-third of the caramel sauce and sprinkle with one-third of the pecans. Spread one 8-oz container of whipped topping over this layer.
  6. Assemble the trifle – Layer 3: Add the final one-third of cake cubes over the whipped topping. Drizzle with the remaining one-third caramel sauce and sprinkle with the last third of pecans. Spread the remaining pumpkin cheesecake filling over this layer.
  7. Finish the trifle: Frost the top of the trifle with the last 8-oz container of whipped topping. Garnish with gingersnap cookies if desired and sprinkle additional pecans or a light dusting of cinnamon on top.
  8. Chill and serve: Refrigerate the trifle for at least 4 hours or preferably overnight to allow flavors to meld and the layers to set. Store leftovers chilled.

Notes

  • Make sure the cream cheese is fully softened for easier mixing and smooth filling.
  • To toast pecans evenly, spread them in a single layer on the baking sheet.
  • For best results, chill the trifle overnight so flavors develop fully.
  • Gingersnap cookies add a nice crunch and spice note but are optional.
  • Leftovers will keep in the refrigerator for up to 3 days.
  • You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if needed.

Find it online: https://mealoria.com/pumpkin-spice-cream-trifle-recipe/