Name: Pumpkin Trifle Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 15.25 ounce spice cake mix; 1 cup water; 3 large eggs (room temperature); ½ cup vegetable oil; 8 ounce package cream cheese (softened); ¾ cup powdered sugar (sifted); 15 ounce canned pumpkin puree (not pie filling); 2 teaspoons pure vanilla extract; 2 teaspoons pumpkin pie spice; 16 ounce container whipped topping (thawed); 1 cup chopped toffee bits (divided as ⅓ cup, ⅓ cup for layers, and ⅓ cup for garnish)

Ingredients

15.25 ounce spice cake mix

1 cup water

3 large eggs (room temperature)

½ cup vegetable oil

8 ounce package cream cheese (softened)

¾ cup powdered sugar (sifted)

15 ounce canned pumpkin puree (not pie filling)

2 teaspoons pure vanilla extract

2 teaspoons pumpkin pie spice

16 ounce container whipped topping (thawed)

1 cup chopped toffee bits (divide into ⅓ cup and ⅓ cup for layers, and ⅓ cup for garnish)

Instructions

Step 1: Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with baker’s spray.

Step 2: In a medium bowl, mix the cake mix, water, eggs, and vegetable oil until combined. Pour the batter into the prepared dish and bake for 23 to 25 minutes or until a toothpick inserted in the center comes out clean.

Step 3: Allow the cake to cool completely, then slice into 1-inch cubes. The sizes don’t need to be uniform.

Step 4: Using a stand mixer fitted with a paddle attachment or a handheld mixer, beat the softened cream cheese on medium-high speed for 1½ to 2 minutes until smooth.

Step 5: Add the sifted powdered sugar and continue mixing for 1 to 1½ minutes until fully incorporated.

Step 6: Mix in the pumpkin puree, pumpkin pie spice, and vanilla extract until well combined and creamy.

Step 7: In a 3.25-quart trifle bowl, layer a single layer of cake cubes at the bottom.

Step 8: Spread half of the pumpkin mixture evenly over the cake layer.

Step 9: Spoon half of one container of whipped topping over the pumpkin layer.

Step 10: Sprinkle one-third cup of toffee bits over the whipped topping.

Step 11: Add another layer of cake cubes over the toffee.

Step 12: Repeat the layers with the remaining pumpkin mixture, whipped topping, and toffee bits.

Step 13: Use the remaining cake cubes to create a final top layer.

Step 14: Spread the remaining whipped topping over the last layer of cake cubes.

Step 15: Garnish with the remaining toffee bits (about 1 teaspoon). Chill in the refrigerator until ready to serve.

Tips & Variations

For extra flavor, toast the toffee bits lightly before layering to enhance their crunch and taste.

Substitute homemade pumpkin spice mix if you prefer a fresher blend of spices.

You can swap the store-bought whipped topping for freshly whipped cream for a more natural taste.

Make the cake base a day ahead to save time when assembling the trifle.

Storage

Store the assembled trifle covered in the refrigerator for up to 3 days. Keep it chilled to maintain the whipped topping’s texture. When ready to serve, allow it to sit at room temperature for about 10 minutes for the best flavor. Do not freeze, as the cream cheese and whipped topping layers may separate upon thawing.

FAQs

Can I use homemade cake instead of store-bought cake mix?

Yes, you can use your favorite homemade spice cake recipe as a base. Just ensure it’s fully cooled and cut into cubes before layering.

Is canned pumpkin puree the same as pumpkin pie filling?

No, canned pumpkin puree is plain cooked pumpkin without added sugar or spices, while pumpkin pie filling contains sweeteners and spices. For this recipe, use pumpkin puree to control the flavor balance.