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Pumpkin Spice Cream Trifle Recipe

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4.5 from 11 reviews

A decadent Pumpkin Spice Cream Trifle layered with spiced cake, creamy pumpkin cheesecake filling, whipped topping, caramel sauce, and toasted pecans, perfect for festive gatherings and holiday desserts.

Ingredients

Spice Cake

  • 1 1/4 cup chopped pecan pieces toasted and divided
  • 1 15.25-oz box Spice cake mix plus eggs, water and oil to prepare

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
  • 1 or 2 tsp vanilla extract
  • 1 8-oz frozen whipped topping thawed (i.e. Cool Whip or similar)

Assembly and Garnishes

  • 2 8-oz frozen whipped topping thawed (i.e. Cool Whip or similar)
  • 1 16-oz bottle caramel sauce (i.e. Ghiradelli)
  • Gingersnap cookies for garnishing optional
  • Additional toasted pecans for garnish

Instructions

  1. Toast Pecans: Preheat the oven to 350°F. Spread the pecan pieces on a baking sheet in a single layer. Toast for 8 minutes. Set aside 1/4 cup to garnish the top. Allow to cool completely.
  2. Prepare Spice Cake: Meanwhile, prepare the spice cake mix according to the package directions using the specified amounts of eggs, oil, and water. Pour batter into a 13×9-inch baking pan and bake following the package instructions, approximately 35 to 40 minutes. Cool completely on a wire rack, then cut into 1-inch cubes.
  3. Make Pumpkin Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat together the softened cream cheese, canned pumpkin, powdered sugar, pumpkin pie spice, and vanilla extract. Whip for 2 minutes or until the mixture is smooth, light, and fluffy. Fold in one 8-ounce container of thawed whipped topping by hand until combined.
  4. Assemble the Trifle - First Layer: In a large trifle bowl, place one-third of the cubed cake on the bottom. Drizzle with one-third of the caramel sauce and sprinkle with one-third of the toasted pecans. Spread half of the pumpkin cheesecake filling over the cake layer.
  5. Assemble the Trifle - Second Layer: Add another one-third of the cubed cake over the pumpkin filling. Drizzle with one-third caramel sauce and sprinkle with one-third pecans. Spread one 8-ounce container of whipped topping evenly over this layer.
  6. Assemble the Trifle - Final Layer: Place the remaining one-third cubed cake over the whipped topping. Drizzle with the last third of the caramel sauce and sprinkle with the remaining pecans. Spread the remaining pumpkin cheesecake filling over this top cake layer.
  7. Decorate and Chill: Frost the top of the trifle with the remaining 8-ounce container of whipped topping. Garnish with gingersnap cookies and additional toasted pecans or a dusting of cinnamon as desired. Chill thoroughly in the refrigerator for at least 4 hours or overnight to allow flavors to meld.
  8. Serve and Store: Serve chilled. Store leftovers covered in the refrigerator.

Notes

  • Ensure the cream cheese is softened for smooth mixing without lumps.
  • Use a good quality caramel sauce for best flavor.
  • Toasted pecans add a delightful crunch; be careful not to burn them while toasting.
  • Gingersnap cookies provide a nice texture contrast and spicy note when used as garnish.
  • Chilling the trifle overnight enhances the melding of flavors and improves texture.
  • You can substitute the frozen whipped topping with homemade whipped cream if preferred.

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