Pumpkin Spice Trifle

Layers of spice cake, creamy pumpkin cheesecake filling, whipped topping and crushed gingersnaps make this easy Pumpkin Spice Trifle a crowd-friendly fall dessert.

Tara

Total Time 2

Servings

Equipment

Trifle bowl
electric mixer
9x9 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.