Pumpkin Trifle

Pumpkin Trifle

Layers of spiced pumpkin, creamy maple whipped cream, and crunchy toffee make this trifle an irresistible fall dessert.

110 min Serves 15 Medium American

Our own summary of the original — the full post and photos live at iheartnaptime.net.

This Pumpkin Trifle layers spiced cake cubes with a creamy pumpkin mixture, maple whipped cream, and crunchy pecans and toffee bits. The dessert is chilled before serving, allowing the flavors to meld into a delightful treat perfect for autumn gatherings.

Directions

Mix the spice cake batter according to the box instructions and bake in a 9x13-inch pan. Let the cake cool completely, about 1 hour.

Once cool, cut the cake into 1-inch cubes and set aside.

Place a mixing bowl and its beaters in the freezer for 5 to 10 minutes to chill—this will help the cream whip more easily.

In a medium bowl, beat together the softened cream cheese and 3/4 cup powdered sugar until smooth. Add the pumpkin puree, vanilla, cinnamon, ginger, nutmeg, and fine sea salt. Beat until the mixture is smooth and creamy. Set aside.

Remove the chilled bowl and beaters from the freezer. Pour in the cold heavy cream, 1/2 cup powdered sugar, and maple syrup. Beat on medium speed until medium peaks form.

In a trifle dish, spread one-third of the cake cubes. Top with half of the pumpkin mixture and spread evenly. Add one-third of the whipped cream, then sprinkle with 1/3 cup chopped pecans and 1/3 cup toffee bits. Repeat the layers.

Cover the trifle and refrigerate until ready to serve.