Pumpkin trifle dessert served in a trifle bowl with coffee cups and clear serving bowls beside it

This pumpkin trifle combines layers of light angel food cake, creamy pumpkin cheesecake filling, and fluffy whipped topping for a quick and easy dessert.

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Prep Time15

Cook Time30

Total Time9 15

Servings

Pumpkin trifle dessert in a glass dish with visible layers of whipped cream and pumpkin filling

The flavor story – The base of this pumpkin trifle recipe is a spiced cake that’s soft enough to soak up the pumpkin cream while still holding its shape. That pumpkin cream? A mix of velvety cream cheese, pumpkin puree, vanilla, and pumpkin pie spice that tastes like fall gave you a hug. And because every good trifle needs a little crunch, it’s topped with delicious toffee bits for a caramel-kissed finish.

Pumpkin Trifle Ingredients

Ingredients You’ll Need

Spice Cake:

1 (15.25 ounce) spice cake mix
1 cup water
3 large eggs, room temperature
½ cup vegetable oil

Pumpkin Layer:

1 package cream cheese, softened
¾ cup powdered sugar, sifted
1 canned pumpkin puree (not pie filling)
2 teaspoons pure vanilla extract
2 teaspoons pumpkin pie spice

Whipped Topping:

2 containers whipped topping, thawed
1 cup chopped toffee bits

Ingredient Substitutions

You can make whipped cream to replace Cool Whip whipped topping, if it’s not available. Try our recipe for stabilized whipping cream.

How To Make This Pumpkin Trifle Recipe

The beauty of a trifle is that it looks fancy but plays it cool—it’s the dessert equivalent of showing up to Thanksgiving in a cozy sweater that still somehow makes you look amazing.

You don’t need a pastry chef’s precision when you’re making this pumpkin trifle; in fact, a little rustic charm in the layering makes it even more irresistible.

Step-by-step layers for the perfect pumpkin trifle: spiced cake, creamy pumpkin mix, fluffy Cool Whip, crunchy toffee bits—then repeat and finish with a final swirl of Cool Whip and sprinkle of toffee.

Pro Tips For Making This Fall Trifle

✔️ Make sure the cream cheese is fully softened to room temperature before mixing to achieve a smooth, lump-free consistency.

✔️ Make sure the cake cubes are cut evenly and the trifle is layered with care, gently pressing each layer for stability. Avoid overfilling each layer with too much pumpkin cheesecake filling.

✔️ Cut the cake into even one inch cubes and tightly pack the layers to prevent too much moisture from seeping into the cake.

✔️ Gently fold the Cool Whip into the pumpkin cheesecake filling without overmixing — so it won’t deflate.

✔️ Chill the trifle for at least an hour before serving. This helps the layers set and makes it easier to scoop out clean servings.

How To Serve A Fall Trifle

Pumpkin trifle works well as a centerpiece for Thanksgiving dessert spreads, offering a change from a typical pumpkin pie. Because it’s so simple to make, it’s also a great addition to fall potlucks.

Classic Presentation – Serve the pumpkin trifle directly from the trifle bowl, using a large spoon to scoop out portions. Present it in clear glass dishes or bowls so the beautiful layers of pumpkin cheesecake filling, angel food cake, and whipped topping can be seen.

Complementary Drinks: Serve pumpkin trifle with a hot chai tea or pumpkin spice latte to enhance the cozy vibes. If you’re serving it at a holiday party, homemade eggnog or a gingerbread cocktail add extra cheer.

How To Store Pumpkin Trifle

MAKE AHEAD: This pumpkin trifle can be made ahead of time. Prepare the entire dessert and store it in the fridge for up to 24 hours. This allows the flavors to meld while keeping the layers intact. Just be sure to cover the trifle with plastic wrap to prevent it from drying out.

IN THE FRIDGE: If you have leftovers, store the trifle in the fridge covered tightly with plastic wrap or in an airtight container. It will stay fresh for up to three days. Freezing is not recommended.

Spoonful of pumpkin trifle served in a small glass bowl with coffee in the background

This pumpkin trifle is an easy, crowd-pleasing dessert that combines creamy layers with classic cozy flavors. Perfect for any occasion, it’s a simple way to impress without the hassle.

More Pumpkin Recipes

Pumpkin Trifle

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This pumpkin trifle combines layers of light angel food cake, creamy pumpkin cheesecake filling, and fluffy whipped topping for a quick and easy dessert.

Prep Time 15

Cook Time 30

Total Time 9 15

Servings

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Ingredients

Spice Cake

15.25 ounces spice cake mix
1 cup water
3 large eggs, room temperature
½ cup vegetable oil

Pumpkin Layer

8 ounces cream cheese, softened
¾ cup powdered sugar, sifted
15 ounces pumpkin puree (not pie filling)
2 teaspoons pure vanilla extract
2 teaspoons pumpkin pie spice

Whipped Topping

16 ounces whipped topping, thawed (two 8-ounce containers)
1 cup chopped toffee bits (Divide ⅓ cup and ⅓ cup for layers and ⅓ cup for garnish)

Instructions

Preheat the oven to 350°F. Lightly spray a 9×13 baking dish with baker’s spray (Baker’s joy or a generic version)
In a medium size bowl, mix together the cake mix, water, eggs and vegetable oil. Pour the batter into the prepared baking dish and bake for about 23 to 25 minutes, or until a toothpick inserted comes out clean.
Once completely cooled, slice into 1 inch cubes. The cubes do not need to be uniform in size.
Using either a stand mixer fitted with a paddle attachment, or a large (4-5 quart) mixing bowl and a handheld mixer on medium high speed, add the softened cream cheese and mix for 1 ½ – 2 minutes until the cream cheese is completely smooth.
Add the powdered sugar and continue to mix for another 1 to 1 ½ minutes until completely incorporated.
Mix in the pumpkin puree, pumpkin pie spice and vanilla until well combined and creamy.
In a trifle bowl (3.25 quart -or- 104 ounce) create a single layer of cake cubes at the bottom.
Layer half of the pumpkin mixture on top of the layer of spice cake.
Spoon ½ of 1 container of thawed whipped topping over the pumpkin layer.
Sprinkle ⅓ cup of toffee bits over the whipped topping.
Layer more cake cubes over the candy layer.
Repeat the pumpkin, the other ½ of the 1st container of whipped topping, and toffee bits over the cake cubes. You will have enough cake to make 1 final layer.
Spread the remaining whipped topping over the cake cubes.
Sprinkle the remaining toffee bits over the whipped topping layer (I used about 1 teaspoon) You can make this ahead of time and chill in the refrigerator until ready to serve.

Nutrition

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Easy Pumpkin Trifle – Creamy, Spiced & Perfect for Fall