Who says trifles are just for summer and garden parties? This easy Pumpkin Trifle is pure sugar, spice, and everything nice. It starts with a soft, spongy cake made with warm autumn spices, followed by a creamy pumpkin cheesecake layer, and crowned with fluffy, sweetened whipped cream. This fall dessert is light yet decadent and is as fun to make as it is to eat! I love finishing it with a sprinkle of crunchy walnuts for extra texture and a nutty bite.
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Homemade Pumpkin Cream Trifle
Pumpkin season is my favorite, and while a classic pumpkin pie will always have a place on my holiday table, this trifle is 100% stealing the spotlight this year! I make a homemade spiced cake with pumpkin pie spice and other simple ingredients, including applesauce for a moist and tender crumb. Then I layer that with a creamy pumpkin cheesecake filling made from pure pumpkin and finish it off with homemade whipped cream. This pumpkin trifle is delicious and festive, with all the cozy flavors of fall stacked into one gorgeous dessert.
Recipe Tips & Suggestions
- Pumpkin pie spice is a blend of spices, usually cinnamon, ginger, nutmeg, and clove. You can use a store-bought mix, but to save a little money, you can make your own pumpkin spice seasoning if you’ve got a well-stocked spice cupboard.
- Make sure the cream cheese is room temperature so it’ll be smooth when combined. I leave my block of cream cheese out for about 30 minutes before making the cheesecake layer so it can soften and come to temperature.
- Like my berry trifle, I don’t recommend assembling your pumpkin trifle too far in advance. The cake layer will get soggy (though I don’t mind that too much!) However, I do suggest you make the spiced cake the day before. The cake needs to be completely cooled, and baking it a day ahead makes assembly easier. You can also use a store-bought cake if you’re in a rush!
- Swap the walnuts for pecans, sliced almonds, peanuts, or any nut you like. Can’t have nuts? Omit them and use crumbled gingerbread or gingersnaps, leftover Halloween candy, chocolate chips, or shredded coconut.
- If you’re in a time pinch or already have it on hand, you can use store-bought whipped cream. I can promise you, though, that homemade whipped cream is worth it!
- If you don’t have a trifle bowl, don’t worry! This pumpkin cheesecake trifle is cute layered in glasses, mason jars, or any container you have.
Pumpkin Trifle
Cost $12.42 recipe / $1.04 serving
Ingredients
Spiced Cake Ingredients
- 1⅛ cups all-purpose flour (170g, $0.25)
- ½ tsp baking powder ($0.02)
- ½ tsp baking soda ($0.01)
- ¼ tsp salt ($0.01)
- 1 Tbsp pumpkin pie spice ($0.22)
- ¾ cup brown sugar (165g, $0.40*)
- ⅓ cup vegetable oil ($0.21)
- ⅓ cup applesauce (95g, $0.23)
- 2 eggs ($0.50)
- ½ cup buttermilk ($0.22)
Remaining Trifle Ingredients
- 1½ cups heavy whipping cream ($2.12)
- ¾ cup powdered sugar (95g, $0.22)
- 1 tsp vanilla extract ($0.67)
- 16 oz. cream cheese (room temperature, $3.64)
- 15 oz. can pure pumpkin puree ($1.96**)
- ½ cup brown sugar (100g, $0.24)
- 2 tsp pumpkin pie spice ($0.15)
- ½ cup walnuts (chopped, (95g) $1.35)
Instructions
- Gather and prepare all ingredients. Preheat your oven to 350°F. Lightly grease a 9-inch cake pan, then line the bottom with parchment paper for easy release.
- ***To make the cake, in a medium mixing bowl, add the flour, baking powder, baking soda, salt, and pumpkin pie spice. Using a hand mixer (or stand mixer with the paddle attachment), combine the ingredients at low speed, then set the bowl aside.
- In a separate large bowl, with the mixer on low, mix the brown sugar, vegetable oil, applesauce, and eggs until combined.
- With the mixer on low, add half of the flour blend to the large bowl and mix until just combined. Pour in the buttermilk and mix again. Finish by adding the remaining flour and mixing until everything is just incorporated, being careful not to overmix as this can make the cake dense.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden and a toothpick comes out clean. Let the cake cool completely.
- While the cake is baking, make the whipped cream. In a medium bowl, using a hand mixer, mix the heavy cream at high speed until it is thick and fluffy, but not stiff. Turn the hand mixer to low speed, add the powdered sugar and vanilla, and continue beating until the ingredients are fully incorporated. Then, turn the mixer to high until stiff peaks form. Set aside.
- For the pumpkin cheesecake filling, in a medium bowl, using a hand mixer on medium speed, mix the cream cheese, pure pumpkin, brown sugar, and pumpkin pie spice until soft and creamy, 2-3 minutes, then set aside.
- To assemble the trifle, cut the cooled cake into 1-inch pieces and add half of the cake pieces to the bottom of the trifle dish, covering the bottom. Then gently spread half of the pumpkin cheesecake filling evenly over the cake. Next, carefully spread half of the whipped cream evenly over the top of the pumpkin layer.
- Repeat the process, layering the remaining cake, pumpkin cheesecake filling, then whipped cream. Top with chopped walnuts and enjoy!
See how we calculate recipe costs here.
Equipment
- 9-Inch Cake Pan
- Parchment Paper
- Mixing Bowls
- Hand Mixer
- Trifle Bowl
Notes
Nutrition
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Gather all of your ingredients and preheat your oven to 350°F. Lightly grease a 9-inch cake pan and line the bottom with some parchment paper to make removing the cake easier after baking.
Make the spiced cake: Add 1⅛ cups flour, ½ tsp baking powder, ½ tsp baking soda, ¼ tsp salt, and 1 Tbsp pumpkin pie spice to a medium mixing bowl. Combine the dry ingredients using a hand mixer at low speed (or a stand mixer with the paddle attachment).
Now, combine the wet ingredients (¾ cup brown sugar, ⅓ cup vegetable oil, ⅓ cup applesauce, and 2 eggs) in a separate large bowl using your mixer on low.
With the mixer on low, add half of the flour mixture to the wet ingredients and mix until just combined.
Now pour in ½ cup buttermilk and mix again to combine.
Add the remaining flour mixture to the bowl and mix until just incorporated. Be very careful not to overmix at this point, as it can make your cake dense and tough. Mix until just combined.
Bake the cake: Pour the spiced cake batter into your prepped cake pan. Bake the cake for 25-30 minutes, or until it’s golden on top and a toothpick inserted into the center comes out clean.
Let your cake cool completely before you make the trifle.
Make the whipped cream: Use a hand mixer to whip 1½ cups heavy cream at high speed until thickened and fluffy, but not stiff.
Now add ¾ cup powdered sugar and 1 tsp vanilla extract to the whipped cream. Mix using your hand mixer at low speed. Continue beating until fully incorporated, then increase the mixer speed to high and beat until stiff peaks form. Set the whipped cream aside.
Make the pumpkin cheesecake layer: Add 16 oz. room temperature cream cheese, 15 oz. can pure pumpkin puree, ½ cup brown sugar, and 2 tsp pumpkin pie spice to a medium-sized bowl. Mix with your hand mixer on medium speed until soft and creamy, about 2-3 minutes, and set aside.
Make the trifle: Once the cake is fully cooled, slice it into 1-inch pieces.
Add half the cake pieces to the bottom of your trifle dish.
Gently spread half the pumpkin cheesecake mix evenly over the cake cubes.
Next, spread half the whipped cream over the pumpkin layer. Repeat the process by topping the whipped cream with the remaining cake pieces, then the pumpkin cheesecake, and finally the rest of the whipped cream.
Serve: Sprinkle ½ cup chopped walnuts over top, then serve and enjoy!
More Cake Options
My super simple, cozy spiced cake seriously belongs in this recipe for pumpkin trifle. It’s perfect for fall! But you can definitely swap it out for another homemade cake or your favorite store-bought option. Angel food cake, vanilla cake, pound cake, or pumpkin bread would all be delish. A carrot cake would also work really well with the pumpkin-spiced cheesecake layer.
Meal Prepping & Storage
This easy pumpkin trifle is best assembled the same day you’re serving it. The cake will become much softer if layered with the cheesecake and whipped cream layers too early. I personally don’t mind the softer texture, but it’s something to keep in mind if you’re prepping it for an event! I’d make the cake and store it at room temperature (covered) up to 2-3 days ahead of time. Then it can be easily chopped and layered into your trifle bowl when the time is right.
Leftover assembled pumpkin trifle will be good in the fridge for up to 2-3 days, depending on how fresh your ingredients are. Cover the trifle with a lid or plastic wrap before storing.
