Pumpkin Spice Trifle

4.84 from 12 votes

With its pretty layers, pumpkin flavor, and make-ahead friendly recipe, Pumpkin Spice Trifle is a festive dessert for all of your holiday gatherings.

Prep Time30

Total Time30

Course: Dessert

Keyword: Christmas, fall dessert, pumpkin, Thanksgiving

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $8.00

Equipment

Standing or Hand Mixer
Trifle Bowl

Ingredients

1 box Spice Cake Mix or Pumpkin Bread, baked according to directions (see note)
1 16 ounce container Frozen Whipped Topping (this should be about 6 cups; see note)
1 8 ounce package Cream Cheese, softened to room temperature
3/4 cup Powdered Sugar
1 14 ounce can Pumpkin Puree (not pumpkin pie filling)
1 Tablespoon Pumpkin Pie Spice
2 teaspoons Pure Vanilla Extract
2 cups Heath Toffee Bits

Instructions

Let the cake cool completely and then slice or crumble into bite-sized pieces. Thaw the whipped topping according to package directions.
In the bowl of a standing mixer with the whisk attachment (or using a hand mixer), beat the softened cream cheese on high until very smooth. Add powdered sugar and beat again until the mixture is smooth, 2 to 3 minutes more, scraping down the sides as needed. Add pumpkin puree, pumpkin pie spice, and vanilla and mix until evenly combined.
In a large trifle bowl, layer one third of the cake pieces, half of the frozen whipped topping, and one third of the toffee. Top that with one third of the cake pieces, pressing down gently to compress, then all of the pumpkin mixture, and one third of the toffee. Finally, add another layer of cake and all of the remaining whipped cream. Reserve the last third of the toffee.
Refrigerate for at least 4 hours and up to 24 hours. Top with the remaining toffee right before serving. Serve chilled.

Notes

Box Cake Mix - I made this with Betty Crocker Spice Cake Mix. My recipe tester made it with Trader Joe’s Pumpkin Bread and Muffin Mix (she needed one and a half loves) and both were great. Depending on how large or small you cube / crumble the bread, you may have some leftovers of the cake. It would also be great with this homemade pumpkin cake, with or without the chocolate chips.

Whipped Topping / Whipped Cream - If you prefer to make your own whipped cream instead of using frozen whipped topping, I also tested this recipe using 4 cups of heavy / whipping cream. Beat the cream on high until soft peaks form, 4 to 5 minutes, scraping down the side a few times as needed. Add 3/4 cup powdered sugar and mix until all of the sugar is incorporated and the mixture again forms soft peaks.

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