Description

This Pumpkin Spice Trifle is a delightful layered dessert perfect for fall gatherings. Featuring moist spice cake or pumpkin bread, creamy pumpkin-spiced cream cheese filling, fluffy whipped topping, and crunchy Heath toffee bits, it combines rich autumn flavors with a variety of textures. This no-bake trifle is easy to assemble and makes a festive centerpiece for any celebration.

Ingredients

Scale

Base

1 box Spice Cake Mix or Pumpkin Bread, baked and cooled

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: Let the baked spice cake or pumpkin bread cool completely, then slice or crumble it into bite-sized pieces for easy layering.
Mix the Cream Filling: Using a standing mixer with a whisk attachment or a hand mixer, beat the softened cream cheese on high speed until very smooth. Gradually add the powdered sugar and continue beating for 2 to 3 minutes until the mixture is creamy. Add the pumpkin puree, pumpkin pie spice, and vanilla extract, mixing until everything is evenly incorporated.
Assemble the Trifle: In a large trifle bowl, start with a layer of one-third of the cake pieces. Spread half of the thawed whipped topping over the cake, then sprinkle one-third of the toffee bits. Add another one-third layer of cake pieces, pressing down gently to compress the layer. Spread all of the pumpkin cream mixture on top of this. Sprinkle another one-third of the toffee bits. Finish with the last layer of cake pieces, followed by the remaining whipped topping. Reserve the last third of toffee bits for garnish.
Chill and Serve: Refrigerate the assembled trifle for at least 4 hours, up to 24 hours, to allow the flavors to meld and the layers to set. Just before serving, top with the remaining Heath toffee bits for added crunch. Serve chilled and enjoy!

Notes

Use pumpkin puree, not pumpkin pie filling, to avoid overly sweet or spiced layers.
The frozen whipped topping container is approximately 16 ounces, which yields about 6 cups when thawed.
If preferred, homemade pumpkin bread or spice cake can substitute the boxed mix.
For best texture, assemble the trifle the day before serving.
Heath toffee bits add a delicious crunch, but pecans or walnuts can be used as alternatives.

Prep Time: 20 minutes
Cook Time: 30 minutes (if baking cake from mix)
Category: Dessert
Method: No-Cook
Cuisine: American

Keywords: pumpkin trifle, pumpkin dessert, fall dessert, layered dessert, thanksgiving dessert, pumpkin spice, no-bake dessert