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.
14.5ozgingerbread cake mixplus ingredients on back of box
16ozcream cheesewell softened
15ozpumpkin pureeNOT pumpkin pie filling
1cupgranulated sugar
2tsppumpkin pie spice
1tspvanilla extract
16ozwhipped toppingor whipped cream
pecansoptional, for topping
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.
Notes
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.