Description

This Pumpkin Trifle is a delightful layered dessert featuring moist spice cake cubes, creamy pumpkin mixture, fluffy whipped topping, and crunchy toffee bits. Perfect for fall gatherings and holiday celebrations, it combines warm pumpkin pie spices with the rich texture of cream cheese and sweet toffee, all assembled effortlessly in a beautiful trifle bowl.

Ingredients

Scale

For the Cake

15.25 ounce spice cake mix
1 cup water
3 large eggs (room temperature)
½ cup vegetable oil

For the Pumpkin Mixture

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

For Assembly

16 ounce container whipped topping (thawed)
1 cup chopped toffee bits (divided as ⅓ cup, ⅓ cup for layers, and ⅓ cup for garnish)

Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking dish with baking spray like Baker’s Joy to prevent sticking.
Make the Cake Batter: In a medium-size bowl, combine the spice cake mix, water, eggs, and vegetable oil. Mix well until all ingredients are fully incorporated to form the batter.
Bake the Cake: Pour the batter into the prepared baking dish and bake for 23 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
Cube the Cake: Once the cake is fully cooled, cut it into approximately 1-inch cubes. The cubes do not need to be perfectly uniform.
Prepare the Pumpkin Mixture: Using a stand mixer fitted with the paddle attachment, or a handheld mixer, beat the softened cream cheese on medium-high speed for 1.5 to 2 minutes until smooth and creamy.
Add Sugar and Flavorings: Gradually add the sifted powdered sugar and continue beating for another 1 to 1.5 minutes until fully incorporated and smooth.
Mix in Pumpkin and Spices: Add the canned pumpkin puree, pumpkin pie spice, and vanilla extract. Beat until thoroughly combined and creamy.
Assemble the Trifle – First Layer: In a large trifle bowl (approximately 3.25 quart/104 ounces), create an even layer of the cake cubes at the bottom.
Layer Pumpkin Mixture: Spread half of the pumpkin mixture evenly over the cake cubes.
Add Whipped Topping and Toffee: Spoon half of one container of thawed whipped topping over the pumpkin layer, then sprinkle ⅓ cup of chopped toffee bits evenly over the whipped topping.
Second Cake Layer: Add another layer of cake cubes evenly on top of the toffee bits.
Repeat Pumpkin Mixture Layer: Spread the remaining half of the pumpkin mixture over the cake cubes.
Repeat Whipped Topping and Toffee: Spread the remaining half of the first container of whipped topping over the pumpkin layer, then sprinkle another ⅓ cup of toffee bits.
Final Cake Layer: Add the final layer of cake cubes on top.
Top with Whipped Topping and Garnish: Spread the remaining whipped topping over the last layer of cake cubes. Sprinkle the remaining toffee bits (approximately 1 teaspoon) over the top as garnish.
Chill and Serve: Refrigerate the trifle until ready to serve, allowing the layers to meld together beautifully.

Notes

Make sure the cake is completely cooled before cubing to prevent it from crumbling.
The pumpkin puree should be canned pumpkin, not pumpkin pie filling, to avoid added sugars and spices.
The trifle can be assembled a day ahead and kept chilled in the refrigerator to enhance flavors.
Use room temperature eggs and cream cheese for best mixing results.
Feel free to substitute the toffee bits with nuts or chocolate chips for a different texture.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: pumpkin trifle, pumpkin dessert, layered pumpkin cake, fall dessert, holiday trifle, pumpkin pie spice dessert, toffee dessert