Make any Fall gathering extra special with this easy Pumpkin Spice Trifle! It’s sure to be a hit. A spice cake mix crumbled and layered between a creamy mixture of cream cheese, cool whip, canned pure pumpkin, pumpkin pie spice, and sugar!
A Fall Favorite
Hi Lil’ Luna peeps! My name is Jamie and I blog at Love Bakes Good Cakes. I’m excited to be here today with a recipe my family loves in the Fall! They practically beg me to make this Pumpkin Spice Trifle as soon as pumpkin everything starts flooding the stores! 🙂
It’s perfect for the holidays, potlucks, special dinners or even just a family dessert after a great meal! Any large, clear glass bowl is best for showing off the layers! This serves a lot—so make sure you have lots of help eating this! 🙂
Looks fancy, but simple to make
I don’t think this trifle takes longer than 30 minutes from start to finish! Here are the steps to make it:
SPICE CAKE. This dessert is super easy to whip up and it looks fantastic layered in a glass bowl. One reason that it is so easy is because we used a box cake mix. To make it even easier, you can buy a pre-made spice cake from your local bakery. If you wish to spend a bit more time you can bake up your favorite homemade spice cake.
Once you have your cake and it is completely cooled, crumble it up into a large bowl.
CREAM. Beat together all the remaining ingredients (except for cool whip) in a mixing bowl. Once it’s well blended, fold in the whipped topping with a rubber spatula. Set aside.
LAYER. Grab your trifle bowl (any extra large glass bowl will do), and begin layering. This is the order I layer in:
- 1/4 cake crumbs
- 1/2 pumpkin cheesecake cream mixture
- 1/4 cake crumbs
- 8 oz container of cool whip (or 8 oz of homemade whipped cream)
- 1/4 cake crumbs
- last of the pumpkin cream mixture
- last of the cake crumbs
Tip: Sometimes, I like to add salted caramel sauce in with the other layers for that little bit of extra somethin’ somethin’. You can also layer this in individual trifle bowls if you would like!
All the trifle tips and tricks
Additions: This layered pumpkin Trifle is as good to eat as it looks. To make it even more so, try topping it with:
- Crushed gingersnaps
- Butterscotch or caramel syrup drizzle
- Crushed pecans
Make ahead of time: This trifle can be assembled up to a day ahead of time and stored, covered, in the fridge. If you wish to prepare the ingredients sooner you can do so, but store them separately and then assemble before serving.
- Cake can be wrapped tightly and stored at room temperature for 4-5 days ,or in the freezer for up to 3 months
- Pumpkin mixture: Store in an airtight container in the fridge for up to 5 days or freeze for up to a month.
Storage: This trifle stores really well and because it doesn’t contain fresh fruit it is also freezable. Cover leftover trifle and store in the fridge for 3-5 days. You can also put leftovers in a freezer safe container and freeze for up to 3 months.
For more delicious pumpkin recipes, check out:
Pumpkin Spice Trifle Recipe
- 1 box spice cake mix and ingredients listed on box
- 8 oz cream cheese softened
- 1 cup canned pure pumpkin
- 1/2 cup sugar
- 1/2 tsp pumpkin pie spice
- 2 8 oz cartons whipped topping (such as cool whip) thawed
Prepare and bake cake according to instructions on the box. Allow to cool completely.
- Once the cake has cooled, crumble it into a large bowl. Set aside.
In a large mixing bowl, beat the cream cheese, pumpkin, sugar and pumpkin spice with an electric mixer until thoroughly combined. Gently stir in one 8 oz. tub of whipped topping. Set aside.
In a trifle bowl, layer one-fourth of the cake crumbs. Top with half of the pumpkin cheesecake mixture. Add another cake crumb layer. Top with the remaining 8 oz. tub of whipped topping. Add more cake crumbs. Top with the remaining pumpkin cheesecake mixture. Add the last 1/4 of cake crumbs.
- Serve immediately or refrigerate until serving time. Refrigerate any leftovers.