This pumpkin trifle is a decadent, layered dessert that brings together spiced pumpkin pudding, fluffy whipped cream, and tender vanilla cake. It delivers all the cozy flavors of pumpkin pie in an elegant, scoopable dessert that looks impressive while being surprisingly easy to prepare.
Why You’ll Love This Recipe
This recipe is perfect when you want a dessert that feels special without requiring complicated techniques. The layers create beautiful contrast, the pumpkin flavor is rich but balanced, and the dessert can be made ahead of time, making it ideal for gatherings, holidays, or family dinners. It is creamy, lightly spiced, and not overly sweet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake layer
1 box (15 oz) vanilla cake mix
Ingredients listed on the cake mix box (usually eggs, oil, and water)
For the pumpkin pudding layer
1 can (15 oz) pumpkin puree
2 boxes (3.4 oz each) instant vanilla pudding mix
2 1/2 cups cold milk
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
For the creamy layer
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tub (8 oz) whipped topping, thawed
Optional topping
Additional whipped topping or a light dusting of cinnamon
Directions
Prepare the vanilla cake according to the package instructions. Bake, cool completely, then cut the cake into bite-sized cubes. Set aside.
In a large bowl, whisk together the instant pudding mixes and cold milk until thickened, about 2 minutes. Add the pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, ginger, and salt. Whisk until smooth and fully combined. Chill for 10 minutes to allow the flavors to develop.
In a separate bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, then mix until creamy. Gently fold in the whipped topping until light and fluffy.
To assemble the trifle, place a layer of cake cubes at the bottom of a trifle dish or large glass bowl. Spread a layer of pumpkin pudding over the cake, followed by a layer of the cream mixture. Repeat the layers until all components are used, finishing with the cream layer on top.
Cover and refrigerate for at least 2 hours before serving to allow the layers to set.
Servings and timing
Servings: 10 to 12
Preparation time: 25 minutes
Chilling time: 2 hours
Total time: About 2 hours 25 minutes
Storage/Reheating
Store the pumpkin trifle covered in the refrigerator for up to 3 days. This dessert is best served cold and does not require reheating. Freezing is not recommended, as it can affect the texture of the pudding and cream layers.
FAQs
Can I make pumpkin trifle a day ahead?
Yes, making it a day in advance actually improves the flavor and texture as the layers meld together.
Can I use homemade whipped cream instead of whipped topping?
Yes, you can substitute with 2 cups of freshly whipped cream stabilized with a little powdered sugar.
What type of dish works best for a trifle?
A clear glass trifle dish or large glass bowl works best to showcase the layers.
Can I use spice cake instead of vanilla cake?
Yes, spice cake pairs beautifully with pumpkin flavors and adds extra warmth.
Is pumpkin trifle very sweet?
It is moderately sweet, but the spices and pumpkin balance the sweetness well.
Can I make this recipe without cream cheese?
Yes, you can omit the cream cheese and use only whipped topping for a lighter texture.
How long does it need to chill before serving?
At least 2 hours is recommended, but overnight chilling is even better.
Can I add nuts to the trifle?
Yes, chopped walnuts or pecans can be sprinkled between layers for added crunch.
What if my pudding layer seems too thick?
You can whisk in an extra 2 to 3 tablespoons of cold milk to loosen it slightly.
Is this dessert suitable for kids?
Yes, it is kid-friendly and free from strong flavors, making it a favorite for all ages.
Conclusion
Pumpkin trifle is a stunning yet simple dessert that captures the essence of fall in every spoonful. With its creamy layers, warm spices, and soft cake, it is perfect for entertaining or treating your family to something special. Once you try it, this recipe is sure to become a seasonal favorite.
This pumpkin trifle is a layered dessert featuring spiced pumpkin pudding, soft vanilla cake, and a creamy whipped topping. It delivers cozy fall flavors in an easy, elegant presentation perfect for gatherings or family treats.
Ingredients
For the cake layer:
1 box (15 oz) vanilla cake mix
Ingredients as listed on the cake mix box (usually eggs, oil, and water)
For the pumpkin pudding layer:
1 can (15 oz) pumpkin puree
2 boxes (3.4 oz each) instant vanilla pudding mix
2 1/2 cups cold milk
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
For the creamy layer:
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 tub (8 oz) whipped topping, thawed
Optional topping:
Additional whipped topping or light dusting of cinnamon
Instructions
Prepare the vanilla cake according to the package instructions. Bake, cool completely, and cut into bite-sized cubes. Set aside.
In a large bowl, whisk together pudding mix and cold milk until thickened, about 2 minutes. Add pumpkin puree, spices, and salt. Whisk until smooth and combined. Chill for 10 minutes.
In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla, mix until creamy. Gently fold in whipped topping until fluffy.
To assemble, layer cake cubes in the bottom of a trifle dish. Add a layer of pumpkin pudding, then a layer of the cream mixture. Repeat layers, ending with cream on top.
Cover and refrigerate for at least 2 hours before serving.
Notes
Substitute spice cake for added warmth and flavor.
Use freshly whipped cream in place of whipped topping if preferred.
