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Pumpkin Spice Cream Trifle Recipe

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4.5 from 120 reviews

A luscious Pumpkin Spice Cream Trifle combining moist spice cake, creamy pumpkin cheesecake filling, toasted pecans, caramel sauce, and whipped topping. This festive layered dessert is perfect for autumn gatherings and holidays, featuring warm fall flavors with a rich, creamy texture and a delightful crunch from gingersnap garnish.

Ingredients

For the Cake

  • 1 1/4 cups chopped pecan pieces, toasted and divided
  • 1 15.25-oz box spice cake mix (plus eggs, water, and oil as per package directions)

For the 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
  • 3 8-oz packages frozen whipped topping, thawed (e.g., Cool Whip)

Additional Ingredients

  • 1 16-oz bottle caramel sauce (e.g., Ghirardelli)
  • Gingersnap cookies for garnishing (optional)

Instructions

  1. Toast Pecans: Preheat the oven to 350°F (175°C). Spread the chopped pecans in a single layer on a baking sheet. Toast them for 6-8 minutes until fragrant and slightly golden. Set aside 1/4 cup for garnishing and allow the rest to cool completely.
  2. Prepare Spice Cake: Prepare the spice cake mix according to the package instructions, mixing in the required eggs, water, and oil. Pour the batter into a greased or lined 13×9-inch baking pan. Bake as directed on the package, typically around 30-40 minutes, or until a toothpick comes out clean. Cool the cake completely in the pan on a wire rack.
  3. Cube Cake: Once cooled, cut the spice cake into 1-inch cubes for layering.
  4. 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 about 2 minutes or until smooth, light, and fluffy. Gently fold in one 8-oz container of thawed whipped topping by hand to incorporate.
  5. Assemble Trifle – First Layer: In a large trifle bowl, place one-third of the cubed cake cubes as the base layer. Drizzle one-third of the caramel sauce over the cake, then sprinkle one-third of the toasted pecans. Spread half of the pumpkin cheesecake filling over this layer.
  6. Second Layer: Arrange another one-third of the cake cubes over the pumpkin filling. Drizzle with another one-third of the caramel sauce and sprinkle another one-third of the pecans. Spread one entire 8-oz container of whipped topping evenly on top.
  7. Final Cake Layer: Place the remaining one-third of the cake cubes over the whipped topping. Drizzle the last one-third of caramel sauce and sprinkle the last one-third of the pecans on top. Spread the remaining pumpkin cheesecake filling evenly over this layer.
  8. Frost and Garnish: Frost the top of the trifle with the final 8-oz container of whipped topping. Garnish with gingersnap cookies arranged on top as desired and sprinkle additional toasted pecans or a light dusting of ground cinnamon for extra flavor and decoration.
  9. Chill: Cover the trifle and refrigerate thoroughly for at least 4 hours or preferably overnight to allow flavors to meld and layers to set.
  10. Serve and Store: Serve chilled. Store any leftovers refrigerated and consume within 3-4 days for best freshness.

Notes

  • Make sure the cream cheese is softened at room temperature for easy mixing and a smooth filling.
  • If desired, you can substitute gingersnap cookies garnishing with crushed gingersnaps mixed into the pecan layer.
  • Use fresh pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves for best flavor.
  • This trifle is perfect to make a day ahead to enhance flavors and ease serving on the day of the event.
  • For a dairy-free alternative, use dairy-free cream cheese and whipped topping substitutes.

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