Introduction

This Pumpkin Spice Trifle is a delightful layered dessert perfect for autumn gatherings. Combining spiced cake, creamy pumpkin filling, and crunchy toffee bits, it delivers a perfect balance of textures and flavors. Easy to assemble and great for make-ahead entertaining.

A clear round glass bowl shows a layered dessert with five visible layers. The bottom layer is crumbly and light brown, followed by a thick creamy white layer. Above that is another crumbly light brown layer, topped with a smooth pumpkin orange layer. Another crumbly light brown layer sits on top of the orange layer, and the dessert is finished with a thick creamy white layer sprinkled with small chopped nuts and chocolate bits. The bowl is placed on a white marbled surface with a small pile of crumbs nearby, and a stack of white bowls and forks are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box Spice Cake Mix or Pumpkin Bread, baked according to directions
1 16-ounce container Frozen Whipped Topping (about 6 cups)
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

Step 1: Let the cake cool completely and slice or crumble it into bite-sized pieces. Thaw the frozen whipped topping according to package directions.
Step 2: In a bowl, use a standing mixer with a whisk attachment or a hand mixer to beat the softened cream cheese on high until very smooth.
Step 3: Add the powdered sugar and beat again until the mixture is smooth, about 2 to 3 minutes, scraping down the sides as needed.
Step 4: Mix in the pumpkin puree, pumpkin pie spice, and vanilla extract until evenly combined to create the pumpkin cream mixture.
Step 5: In a large trifle bowl, layer one third of the cake pieces, half of the whipped topping, and one third of the toffee bits.
Step 6: Add another layer of one third of the cake pieces, pressing down gently, then spread all of the pumpkin cream mixture over it and sprinkle with one third of the toffee bits.
Step 7: Add the final layer of cake pieces and top with all remaining whipped topping. Reserve the last third of the toffee bits for garnish.
Step 8: Refrigerate the assembled trifle for at least 4 hours and up to 24 hours to allow flavors to meld.
Step 9: Just before serving, sprinkle the remaining toffee bits on top and serve chilled.

Tips & Variations

Use a homemade pumpkin bread or spice cake for a fresher flavor and to control sweetness.
For extra texture, add chopped nuts or a layer of crushed ginger snaps.
Swap Heath Toffee Bits with chocolate chips or caramel bits for a different twist.
Make individual trifles in clear glasses for elegant single servings.

Storage

Store the trifle covered in the refrigerator for up to 24 hours. It’s best enjoyed within a day for optimal texture and freshness. If needed, let it sit at room temperature for 10-15 minutes before serving to soften slightly. Do not freeze, as the whipped topping and pumpkin mixture may change in texture.

How to Serve

A clear round glass bowl holds a four-layer dessert placed on a white marbled surface. The bottom layer is a thick, creamy white base with a smooth texture, topped by a crumbly brown layer with a rough texture. Above this crumb layer is a smooth, bright orange layer that looks creamy. Another crumbly brown layer sits on top of the orange layer, followed by a thick white creamy layer with a soft texture. The dessert is finished with a generous sprinkle of crushed nuts and chocolate bits spread evenly over the top. There are small bits of the topping scattered beside the bowl, with two stacked white bowls and two silver forks blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh whipped cream instead of frozen whipped topping?

Yes, fresh whipped cream can be used as a substitute for frozen whipped topping. Whip heavy cream with a little sugar until stiff peaks form, then use in the recipe as directed.

Is it necessary to use canned pumpkin puree instead of pumpkin pie filling?

Yes, canned pumpkin puree is recommended because it is plain pumpkin without added sugars or spices. Pumpkin pie filling contains sweeteners and spices which could affect the flavor balance of the trifle.