Easy Pumpkin Trifle
A delicious and easy fall dessert featuring layers of spice cake, creamy pumpkin filling, whipped topping, and crunchy toffee bits.
Equipment
- 9x13 inch baking pan For baking the cake
- Large bowl For mixing cake batter
- Medium bowl For pumpkin layer
- Electric mixer For beating cream cheese and pumpkin mixture
- Trifle dish or individual serving glasses For assembling the trifle
Ingredients
For the Spice Cake
- 1 package spice cake mix 15.25 ounce
- 1 cup water
- 3 large eggs room temperature
- 0.5 cup vegetable oil
For the Pumpkin Layer
- 8 ounce cream cheese softened
- 0.75 cup powdered sugar sifted
- 15 ounce canned pumpkin puree not pie filling
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice
For the Whipped Topping
- 16 ounce whipped topping thawed
- 1 cup chopped toffee bits divided: ⅓ cup for lower layer, ⅓ cup for middle layer, ⅓ cup for garnish
Instructions
- Preheat oven according to cake mix directions. In a large bowl, combine cake mix, water, eggs, and vegetable oil. Beat on medium speed for 2 minutes until combined. Pour batter into a greased and floured 9x13 inch baking pan. Bake according to package directions until a toothpick comes out clean. Let cake cool completely. Cut cooled cake into 1-inch cubes.
- In a medium bowl, beat softened cream cheese and sifted powdered sugar until smooth and creamy. Add pumpkin puree, vanilla extract, and pumpkin pie spice. Beat until blended and smooth.
- Assemble the trifle in a large trifle dish or individual glasses. Layer half of the spice cake cubes, followed by half of the pumpkin mixture. Spoon about one-third of the whipped topping over the pumpkin layer and sprinkle with ⅓ cup of toffee bits. Repeat with remaining cake cubes, pumpkin mixture, and another third of whipped topping, sprinkling with another ⅓ cup of toffee bits. Finish with the final third of whipped topping.
- Sprinkle the remaining ⅓ cup of toffee bits over the top of the trifle for garnish.
- Cover the trifle and refrigerate for at least 2 hours to allow flavors to meld.
Notes
For best results, ensure cream cheese and eggs are at room temperature. Do not overmix the cake batter. Allow the cake to cool completely before cubing. The trifle can be prepped a day in advance.