Pumpkin Spice Trifle


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!
Hi Lil’ Luna peeps! My name is Jamie and I blog at Love Bakes Good Cakes. I love to share family-friendly recipes that won’t break the bank! 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! 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! This serves a lot – so make sure you have lots of help eating this! 🙂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!

Pumpkin Spice Trifle Recipe

4 from 2 votes
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24
Calories 188 kcal
Author on lilluna.com

Ingredients

  • 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
  • 16 oz whipped topping (such as cool whip) thawed

Instructions

  1. Prepare and bake cake according to instructions on the box. Allow to cool completely.

  2. Once the cake has cooled, crumble it into a large bowl. Set aside.
  3. 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 tub of whipped topping. Set aside.
  4. 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 tub of whipped topping. Add the more cake crumbs. Top with the remaining pumpkin cheesecake mixture. Add the remaining cake crumbs.
  5. Serve immediately or refrigerate until serving time. Refrigerate any leftovers.

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!

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For even more recipes from Love Bakes Good Cakes, follow me on Facebook, Twitter, Pinterest, Instagram or Google+

Family Game LBGC Signature 3
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This looks amazing, Jamie!!

Don’t think you can go wrong with  this Pumpkin Spice Trifle. 🙂

Head to Love Bakes Good Cakes for more great recipes from Jamie!

For more delicious pumpkin recipes, check out:

Creamy and Cool Pumpkin Delight with so many delicious layers - everyone will love it! { lilluna.com } Recipe includes whipped topping, pecans, pumpkin spice, pumpkin puree, cream cheese and white chocolate instant pudding mix.

Pumpkin Delight

DELICIOUS White Chocolate Pumpkin Spice Snickerdoodles - they're so soft and are the perfect fall treat. Get the recipe on { lilluna.com } Recipe includes cinnamon, pumpkin pie spice, and white chocolate chips.

White Chocolate Pumpkin Spice Snickerdoodles

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ENJOY!

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Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. I made this for a dinner party and it was a huge hit! To the reviewer who found it dry – probably had to do WITH overcooking your cake mix. I accidentally only got one tub of Cool Whip, so for the whipped cream layer I used an aerosol whipped cream which wasn’t a good choice as it went “flat” before it was served. We just added it to our INDIVIDUAL plates after dishing up to serve. Cool Whip definitely would have been better.