Pumpkin trifle has soft delicate layers of gingerbread cake, velvety rich pumpkin cheesecake, and a topping of whipped cream and pecans.
Why this recipe works
This pumpkin trifle is super easy to make using simple ingredients like a boxed gingerbread cake mix, cream cheese, pumpkin puree, whipped topping, and pecans. It’s full of fall flavors, you might as well call it pumpkin spice cheesecake trifle because you’ll be whipping up the cream cheese and pumpkin puree together, and don’t forget the pumpkin pie spice!
As soon as fall hits we go crazy over pumpkin flavored everything. Pumpkin spice donuts for breakfast and no-bake pumpkin cheesecake for dessert. We just can’t get enough of it, you get the point.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CAKE – We love the flavor that a gingerbread cake adds to this trifle. Ginger, cloves, nutmeg, and cinnamon are the perfect addition to a pumpkin dessert! If you aren’t so keen on gingerbread, try a spice cake mix instead. You will need the additional ingredients on the back of your cake mix box.
CHEESECAKE – You will need well-softened cream cheese. This means you’ll want to let your cream cheese come to room temperature before beginning. A good trick for bringing cream cheese to room temperature is to slice it into cubes and allow it to sit on a plate for 20-30 minutes before beginning. This avoids a lumpy batter. Next, pumpkin puree. Do not get pumpkin pie filling, be sure you grab puree. Then you’ll add the pumpkin pie spice, sugar, and vanilla extract to sweeten it up a bit. Lastly, you’ll fold in some whipped topping for a beautifully smooth cheesecake trifle layer.
How to Make Pumpkin Trifle
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Bake the Gingerbread cake according to package instructions. While the cake is baking, make the pumpkin cheesecake layer.
- Beat the cream cheese with a hand mixer about 3 minutes until smooth and fluffy. Add the pumpkin puree, sugar, pumpkin pie spice, and vanilla extract and blend with hand mixer until again smooth and fluffy.
- Fold in 1 cup of whipped topping. Refrigerate until ready to assemble.
- Crumble cake into big chunks. Place half in the bottom of the trifle dish.
- Layer half of the pumpkin cheese cake layer evenly over the gingerbread cake.
- Top with half of the remaining whipped topping. Repeat layers one more time.
- Top with crushed pecans and serve.
Frequently Asked Questions & Expert Tips
Yes, you can make this trifle up to a day ahead of time. I always prefer to make trifles the night before or the morning of allowing the flavors to meld together and the cake to soak up the surrounding ingredients. After you assemble your trifle cover it with plastic wrap and store it in the refrigerator.
Serving Suggestions
This pumpkin trifle is a great alternative to pumpkin pie at Thanksgiving or Friendsgiving. It goes without saying that a trifle is a fantastic dessert for a crowd. Think fall dinner parties, football parties, and even Halloween. It would also be fun to assemble the ingredients into mini trifles in mason jars for individual servings.
More Pumpkin Recipes
- Pumpkin Roll
- Pumpkin Cake
- Pumpkin Magic Cake
- Pumpkin Dump Cake
- Pumpkin Cake Mix Cookies
- Mini Pumpkin Whoopie Pies
- Pumpkin Pie Dip
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Pumpkin Trifle
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 14.5 oz gingerbread cake mix plus ingredients on back of box
- 16 oz cream cheese well softened
- 15 oz pumpkin puree NOT pumpkin pie filling
- 1 cup granulated sugar
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 16 oz whipped topping or whipped cream
- pecans optional, for topping
Things You’ll Need
Before You Begin
- You can make this trifle up to 1 day in advance. Assemble the trifle, cover tightly with plastic wrap, and store in the refrigerator.
- You may also use a spice cake mix in place of the gingerbread cake.
Instructions
- Bake the Gingerbread cake according to package instructions. While the cake is baking, make the pumpkin cheesecake layer.
- Beat the cream cheese with a hand mixer about 3 minutes until smooth and fluffy. Add the pumpkin puree, sugar, pumpkin pie spice, and vanilla extract and blend with hand mixer until again smooth and fluffy.
- Fold in 1 cup of whipped topping. Refrigerate until ready to assemble.
- Crumble cake into big chunks. Place half in the bottom of the trifle dish. Layer half of the pumpkin cheese cake layer evenly over the gingerbread cake. Top with half of the remaining whipped topping. Repeat layers one more time. Top with crushed pecans and serve.
Nutrition
Amanda Davis
Latest posts by Amanda Davis (see all)
- Sweet Potato Pie - November 18, 2024
- Roasted Turkey - November 14, 2024
- Pumpkin Cinnamon Chip Cookies - November 11, 2024
Leave a Reply