Jump to recipeTorie Cox is a food stylist and recipe developer with a passion for baking and all things sweet. She enjoys traveling for sporting events and going for walks with her BFF, a senior dog named Lacey.
Pumpkin Trifle
It has layers of spice cake, gingersnaps, and whipped cream.
By Georgia Goode
Recipe by Torie Cox
Yields:
12 serving(s)
Prep Time:
20 mins
Total Time:
1 hr 45 mins
This pumpkin trifle is more like a pumpkin trifecta. It has all there is to love about pumpkin pie, pumpkin cheesecake, and pumpkin spice cake all in one stunning Thanksgiving dessert! The kicker is that this showstopper is actually easier than any of the three because the cake portion is made with a boxed mix. Plus, this pumpkin dessert feeds a whole crowd... we're talking 12 people! Here's the blueprint: Layers of spiced cake topped with crunchy gingersnap cookies, whipped pumpkin and cream cheese filling, and whipped cream. It's bound to be a knockout at your family feast!
What are the ingredients for a pumpkin trifle?
This fall dessert recipe starts with a box of spice cake mix combine it with buttermilk, oil, and eggs to make it nice and rich. The cubed cake gets layered into the trifle dish with homemade whipped cream and a fluffy mixture made with cream cheese, pumpkin puree, sugar, pumpkin pie spice, vanilla, and some of that whipped cream. Handfuls of crushed gingersnaps between the layers and on top of the trifle finish it off. A little candied ginger drives home that spicy ginger flavor and adds a bit of sparkle.
How many layers are in a trifle?
Trifles come in all shapes, sizes, and number of layers, but this particular fall dessert has two layers each of cake, cream cheese filling, and crushed cookies to reach the top of the trifle dish.
Can a trifle be made ahead of time?
You can enjoy this trifle right away or make and chill up to a day ahead. Top with candied ginger and gingersnaps just before serving, so they will still have a bit of crunch.
If you want to get even further ahead, you can bake the cake and freeze it! Once the cake has cooled completely, wrap it in a layer of plastic, then a layer of foil. Freeze for up to three months. Let the cake thaw at room temperature before cubing it.
What is the difference between candied ginger and crystallized ginger?
Candied ginger and crystallized ginger are the same; you'll see packages labeled as either at the store. If you have some extra, try adding it to ginger molasses cookies or blondies.
How can you soften cream cheese quickly?
Room temperature cream cheese will be much easier to whip. Soften cream cheese on your counter while the cake bakes, in warm water or in the microwave (just be sure to remove the foil wrapper first).
What can you use instead of a trifle dish?
No trifle dish? No problem! Use a large glass bowl or container. The straighter and taller the sides, the better.
What can you do with leftover pumpkin cake?
Aside from just snacking on the tender, moist cake, one of the best things you can do with leftovers is make cake balls! Folks of all ages will enjoy snacking on these.
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Ingredients
- 1
(15.25 oz.) box spice cake mix
- 1 cup
buttermilk
- 1/2 cup
canola oil
- 3
large eggs
- 16 oz.
cream cheese, at room temperature
- 1
(15-oz.) can pumpkin puree
- 1 1/2 cups
granulated sugar, divided
- 2 tsp.
pumpkin pie spice
- 1 Tbsp.
vanilla extract, divided
- 2 1/2 cups
crushed gingersnap cookies (8 oz.), plus more for garnish
- 3 cups
heavy whipping cream
Chopped candied ginger, for garnish, optional
Directions
- Step 1Preheat the oven to 350°F.
- Step 2Prepare cake mix according to package directions using buttermilk, oil, and eggs. Pour the batter into a prepared 9-by-13-inch baking pan. Bake according to package directions. Cool completely on a wire rack, about 1 hour. Once cool, cut about half of the cake into 1-inch pieces (resulting in 6 cups of cake cubes). Reserve remaining cake for another use.
- Step 3Place the cream cheese in a large bowl and beat with an electric mixer on medium speed until smooth and creamy, about 1 minute. Add the pumpkin puree, 1 cup of the sugar, pumpkin pie spice, and 1 tsp. vanilla extract, and beat until fully combined, stopping to scrape the sides of the bowl as needed.
- Step 4With a clean bowl and beaters, beat the heavy cream, remaining 1/2 cup sugar, and remaining 2 teaspoons vanilla extract with an electric mixer at medium-high speed until stiff peaks form, about 1 1/2 minutes. Gently fold 1 1/2 cups of the whipped cream into the pumpkin mixture.
- Step 5Arrange half of the cake pieces (3 cups) in the bottom of a large trifle dish. Spread half of the pumpkin mixture on top of the cake. Sprinkle half of the crushed cookies on top of the pumpkin. Spread half of the whipped cream on top of the crumb mixture. Repeat layers, topping with candied ginger and additional cookies crumbs. Serve immediately, or cover and chill for up to 1 day before serving.
Tip: Use a homemade pumpkin spice cake, instead of boxed spice cake mix. You'll only need about half of the cake, so there will be plenty left to snack on!
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