Dessert

Pumpkin Trifle Recipe

ByOlivia Monroe October 27, 2025October 27, 2025

Introduction

This Pumpkin Trifle is a delightful layered dessert perfect for autumn gatherings. Combining spiced cake, creamy pumpkin filling, whipped topping, and crunchy toffee bits, it’s sure to impress your guests with its texture and flavor.

The image shows a tall, clear glass trifle bowl with five visible layers of dessert. From the bottom, the first layer is a crumbly, brown cake base. Above this is a smooth, thick pumpkin-colored creamy layer. Next is a thick white cream layer, followed by another brown cake crumb layer with some white cream mixed in. The fourth layer is another pumpkin-colored creamy layer. The topmost layer is fluffy white cream, generously topped with chopped pieces of chocolate and butterscotch candy. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15.25 ounce spice cake mix
1 cup water
3 large eggs (room temperature)
½ cup vegetable oil
8 ounce package cream cheese (softened)
¾ cup powdered sugar (sifted)
15 ounce canned pumpkin puree (not pie filling)
2 teaspoons pure vanilla extract
2 teaspoons pumpkin pie spice
16 ounce container whipped topping (thawed)
1 cup chopped toffee bits (divide into ⅓ cup for layers, ⅓ cup for layers, and ⅓ cup for garnish)

Instructions

Step 1: Preheat the oven to 350°F and lightly spray a 9×13 baking dish with baker’s spray.
Step 2: In a medium bowl, mix the spice cake mix, water, eggs, and vegetable oil until combined. Pour into the prepared dish and bake for 23 to 25 minutes, or until a toothpick inserted comes out clean.
Step 3: Allow the cake to cool completely, then cut into 1-inch cubes. Uniformity is not required.
Step 4: Using a stand mixer with a paddle attachment or a handheld mixer on medium-high, beat the softened cream cheese for 1½ to 2 minutes until smooth.
Step 5: Add the sifted powdered sugar and continue mixing for another 1 to 1½ minutes until fully incorporated.
Step 6: Mix in the pumpkin puree, pumpkin pie spice, and vanilla extract until well blended and creamy.
Step 7: In a 3.25-quart trifle bowl, arrange a single layer of cake cubes at the bottom.
Step 8: Spoon half of the pumpkin mixture evenly over the cake layer.
Step 9: Spread half of one container of whipped topping over the pumpkin layer.
Step 10: Sprinkle ⅓ cup of chopped toffee bits over the whipped topping.
Step 11: Add another layer of cake cubes over the toffee bits.
Step 12: Repeat with the remaining pumpkin mixture, the other half of the whipped topping container, and another ⅓ cup of toffee bits.
Step 13: Place the remaining cake cubes as a final layer.
Step 14: Spread the remaining whipped topping over the final cake layer.
Step 15: Garnish with the last ⅓ cup of toffee bits. Chill in the refrigerator until ready to serve.

Tips & Variations

Use homemade spice cake or your favorite store-bought mix for a personalized touch.
For extra crunch, toast the toffee bits lightly before layering.
Substitute whipped topping with freshly whipped cream for a richer texture.
Add a sprinkle of chopped nuts for more texture if desired.

Storage

Cover the trifle tightly and store it in the refrigerator for up to 3 days. This dessert is best enjoyed chilled. If needed, let it sit at room temperature for 10–15 minutes before serving to soften the whipped topping slightly.