Pumpkin Trifle

This pumpkin trifle combines layers of light angel food cake, creamy pumpkin cheesecake filling, and fluffy whipped topping for a quick and easy dessert. Perfect for fall gatherings or anytime you need a no-bake treat, it’s ready in just 15 minutes and packed with cozy flavors.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Keyword: fall trifle recipes, pumpkin cheesecake triffle, pumpkin cheesecake trifle, pumpkin trifle, pumpkin trifle recipe, recipe pumpkin trifle

Servings:

Calories: 85kcal

Ingredients

1 14 ounce store bought angel food cake
2 8 ounce each packages cream cheese
1 ¼ cup granulated sugar
1 tablespoon pumpkin pie spice + more for dusting over the top of the trifle
2 teaspoons pure vanilla extract
1 15 oz can pumpkin puree
3 8 ounce containers whipped topping, thawed

Instructions

Slice the angel food cake into 1 inch cubes. (Try to slice the cake into uniform sizes for a stable trifle base)
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. Beat the cream cheese for 1 ½ - 2 minutes until the cream cheese is completely smooth.
Add the granulated sugar, pumpkin pie spice and vanilla to the cream cheese. Continue to mix for another 1 ½ -2 minutes until completely incorporated.
Add the pumpkin puree. Continue to mix until the pumpkin puree is well combined and there are no streaks of pumpkin.
Fold in 1 of the thawed containers of whipped topping. Be sure there are no streaks of the whipped topping.
In a trifle bowl create a single layer of 1-inch cake cubes at the bottom. (Be sure the cake cubes are tightly fitted to form a sturdy base for your trifle)
Spoon ½ of the pumpkin cheesecake mixture on top of the layer of pound cake. Use a spoon or an offset spatula to smooth the pumpkin cheesecake evenly over the pound cake cubes.
Spoon 1 of the remaining containers of thawed whipped topping over the pumpkin cheesecake layer. Use a spoon or spatula to smooth out the whipped topping.
Layer the remaining angel food cake cubes over the whipped topping layer.
Repeat the pumpkin cheesecake layer over the cake cubes.
Spread the remaining whipped topping over the pumpkin cheesecake layer. Sprinkle the pumpkin pie spice 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.

Notes

Cover any leftovers and store in the refrigerator for up to 3 days.
You can substitute spice cake for the angel food cake. You can also garnish with ginger snaps.

Nutrition