Easy Layered Pumpkin Trifle
Servings 12 servings
Ingredients
For the Cake Layer
- 1 box spice cake mix plus ingredients called for on the box
For the Pumpkin Cheesecake Layer
- 2 8 oz packages cream cheese softened
- 1 cup brown sugar packed
- 1 15 oz can pumpkin puree not pumpkin pie filling
- 3 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- ⅛ teaspoon salt
For the Whipped Cream and Topping
- 16 oz heavy whipping cream cold
- ⅓ cup powdered sugar
- 4-5 gingersnap cookies crushed, for topping
Instructions
Make the Layers
- Bake the spice cake according to the box directions and let it cool completely. Cut into 1-inch cubes.
- Beat the softened cream cheese and brown sugar until smooth. Add the pumpkin puree, pumpkin pie spice, vanilla, and salt, and beat until creamy.
- In a cold bowl, whip the heavy cream and powdered sugar to soft peaks. Fold about 1 cup of the whipped cream into the pumpkin mixture to lighten it, and reserve the rest for the top.
Assemble and Chill
- In a glass trifle bowl, layer cake cubes, then pumpkin cream, then whipped cream, then a sprinkle of crushed gingersnaps. Repeat the layers to the top, finishing with whipped cream and gingersnaps.
- Cover and refrigerate for at least 2 hours, or overnight, before serving.
Notes
- Puree, not pie filling: Use pure pumpkin puree, never pre-sweetened pumpkin pie filling.
- Clean layers: Spoon each layer against the wall of the bowl so the stripes show from the outside.
- Make-ahead: Assemble up to a day ahead and chill covered. Keeps 2 to 3 days.
- Individual servings: Layer in glasses or jars for single-serve trifles.