Pumpkin Spice Trifle
This Pumpkin Spice Trifle is one of those desserts that looks like you worked way harder than you actually did. Layers of spice cake, pumpkin cheesecake filling, Cool Whip and crunchy gingersnaps come together in one seriously good fall dessert. It makes about 20 servings, can be made in stages and looks pretty impressive sitting on the Thanksgiving dessert table.
It looks like you spent all day making it. You did not. We’ll keep that between us. 😉
- Prep Time: 20 mins
- Cake Bake Time: 25-30 mins
- Cake Cooling Time: 1 hr
- Assembly Time: 10 mins
- Total Time: About 2 hrs
- Servings: 20
Ingredients
- 1 box spice cake mix
- 2 large eggs
- 30 ounces pumpkin puree, divided (two 15-ounce cans)
- 1 (24.3-ounce) container Philadelphia No-Bake Cheesecake Filling
- 16 ounces Cool Whip, thawed
- 1 cup crushed gingersnap cookies, plus more for topping
- Optional Garnishes:
- ¼ cup of crushed pecans
- caramel sauce for drizzling
- Nilla Wafers
Get the full printable instructions with measurements at the bottom of the post in the recipe card.
Step-by-Step Directions
Step 1: Preheat the oven to 350°F. Line a 9 × 9-inch baking pan with parchment paper. Beat the spice cake mix, eggs and 15 ounces of pumpkin puree with an electric mixer until fully combined. Spread the batter evenly in the prepared pan.
Step 2: Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely for one hour.
Step 3: Mix the remaining 15 ounces of pumpkin puree with the no-bake cheesecake filling until smooth. Cover and refrigerate until needed.
Step 4: Cut the cooled cake into 1½- to 2-inch pieces. Place the gingersnaps in a zip-top bag and crush them with a rolling pin.
Step 5: Arrange a layer of cake pieces in the bottom of the trifle bowl. Add a layer of pumpkin cheesecake filling, followed by Cool Whip and crushed gingersnaps.
Step 6: Repeat the layers until the bowl is full, finishing with Cool Whip. Cover and refrigerate until ready to serve. Just before serving, top with additional crushed gingersnaps, Nilla Wafers and pecans. Drizzle with caramel sauce, if desired.
🍋 Simply Made Suggestions
- Let the cake cool completely. Warm cake will soften the filling and turn those pretty layers into a pumpkin landslide.
- Plan the assembly. The cake and pumpkin cheesecake filling can be prepared one day ahead and stored separately. Assemble the trifle several hours before serving, then add the final gingersnaps, Nilla Wafers, pecans and caramel just before serving so the toppings stay crisp.
- Use the bowl you have. The exact number and thickness of the layers will depend on the size and shape of your trifle bowl.
- Try individual servings. Divide the layers among small glasses, mason jars, coupe glasses or clear dessert cups.
- Keep the topping simple. Use any combination of crushed gingersnaps, Nilla Wafers, pecans and caramel sauce.
- No 9 × 9-inch pan? Use a 9 × 13-inch pan and begin checking the cake after 20 minutes. It will be thinner and may finish baking in about 20–25 minutes. It’s ready when a toothpick inserted into the center comes out clean.
- How to Store Pumpkin Trifle. Cover the assembled trifle and refrigerate it for up to three days.
🎃 Before You Go…
Still in pumpkin mode? Keep things easy with this creamy pumpkin dip or bake a simple pumpkin cake. You’ll find even more seasonal favorites in our collection of easy pumpkin recipes for fall.
Pumpkin Spice Trifle
Equipment
- Trifle bowl
- electric mixer
- 9×9 inch cake pan
Ingredients
- 1 box spice cake mix
- 2 large eggs
- 30 oz pumpkin puree divided (two 15-ounce cans)
- 24.3 oz container of Philadelphia No-Bake Cheesecake Filling
- 16 oz Cool Whip (thawed)
- 1 cup crushed gingersnap cookies (plus more for topping)
Optional Garnishes:
- ¼ cup crushed pecans
- Nilla Wafer Cookies
- Caramel sauce for drizzling
Instructions
- Preheat the oven to 350°F. Line a 9 × 9-inch baking pan with parchment paper. Beat the spice cake mix, eggs and 15 ounces of pumpkin puree until combined, then spread the batter evenly in the pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
- Mix the remaining 15 ounces of pumpkin puree with the no-bake cheesecake filling until smooth. Cover and refrigerate until needed.
- Cut the cooled cake into 1½- to 2-inch pieces. Crush the gingersnaps in a zip-top bag using a rolling pin.
- Layer the cake, pumpkin cheesecake filling, Cool Whip and crushed gingersnaps in the trifle bowl.
- Repeat the layers until the bowl is full, finishing with Cool Whip. Cover and refrigerate until ready to serve. Just before serving, top with additional crushed gingersnaps, Nilla Wafers and pecans. Drizzle with caramel sauce, if desired.
Notes
- Let the cake cool completely before assembling the trifle.
- The number of layers will depend on the size of the bowl.
- Bake the cake and prepare the filling a day ahead, if needed.
- A 9 × 13-inch pan can be used instead. Begin checking the cake after 20 minutes.
Nutrition
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
Absolutely delicious 😋
Thanks, Angelica! 😍
So delicious!
Got a chance to taste it today, great recipe, yummy…… should definitely try it. Will love it, 👍👍👍👍
Thank you for the kind words!