Description
This Pumpkin Spice Trifle is a luscious, layered dessert perfect for fall gatherings. Featuring spiced cake, creamy pumpkin-infused cream cheese mixture, whipped topping, and crunchy toffee bits, it’s an easy no-bake treat that blends cozy autumn flavors with delightful textures.
Ingredients
Scale
Base
- 1 box Spice Cake Mix or Pumpkin Bread, baked according to package directions (see note)
Whipped Topping
- 1 (16-ounce) container Frozen Whipped Topping (about 6 cups, thawed)
Pumpkin Cream Mixture
- 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
Toppings
- 2 cups Heath Toffee Bits
Instructions
- Prepare the Cake: Allow the baked spice cake or pumpkin bread to cool completely. Once cooled, slice or crumble it into bite-sized pieces. Thaw the frozen whipped topping according to package directions to ensure it’s ready for layering.
- Make the Pumpkin Cream Mixture: In a mixing bowl fitted with a whisk attachment or using a hand mixer, beat the softened cream cheese on high speed until very smooth. Gradually add the powdered sugar and continue mixing for 2 to 3 minutes until the mixture is creamy and smooth, scraping down the bowl sides as necessary. Add the pumpkin puree, pumpkin pie spice, and vanilla extract, then mix again until all ingredients are well combined and evenly incorporated.
- Assemble the Trifle: In a large trifle bowl, start by layering one-third of the cake pieces evenly on the bottom. Add half of the thawed whipped topping over the cake, then sprinkle with one-third of the Heath toffee bits. Add another layer with one-third of the cake pieces, pressing them down gently to compact slightly, followed by all of the pumpkin cream mixture, and another third of the toffee bits. Finish with a final layer of the remaining cake pieces topped with the rest of the whipped cream topping. Reserve the remaining one-third of the toffee bits for garnish.
- Chill and Serve: Cover the trifle bowl and refrigerate the assembled dessert for at least 4 hours or up to 24 hours to allow flavors to meld and the layers to set. Just before serving, sprinkle the reserved toffee bits evenly on top. Serve chilled for the best texture and flavor.
Notes
- If using a boxed spice cake mix, bake the cake according to package directions and allow it to cool completely before assembling.
- You can substitute homemade pumpkin bread for a more natural flavor or different texture.
- Ensure the whipped topping is fully thawed for easier layering and smoother texture.
- This trifle keeps well refrigerated for up to 24 hours and actually tastes better after sitting, as it allows the flavors to meld.
- For a dairy-free version, substitute cream cheese and whipped topping with appropriate plant-based alternatives, but texture and flavor may vary.
