Easy Pumpkin Trifle with Spiced Pumpkin Cake, Pudding, and Toffee Bits Recipe
This easy pumpkin trifle combines spiced pumpkin cake, creamy cheesecake-flavored pudding, whipped topping, and crunchy toffee bits for a crowd-pleasing holiday dessert. Perfect for make-ahead entertaining, it layers moist cake cubes with luscious pudding and crunchy pecans and toffee for a festive treat that won 3rd place in a cook-off.
- Prep Time: 25 mins
- Cook Time: 45 mins
- Total Time: 3 hrs 10 mins
- Yield: 20 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Pumpkin Cake
- 1 (15.25-ounce) package spice cake mix
- 1 (3.4-ounce) package instant vanilla pudding mix
- 1 cup pumpkin puree
- ½ cup water
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons pumpkin pie spice
Pudding Mixture
- 2 cups cold milk
- 2 (3.4-ounce) packages cheesecake-flavored instant pudding and pie filling mix
- 2 cups whipped topping, thawed
Toppings
- 1 cup chopped toasted pecans
- 1 cup English toffee bits
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Make the Pumpkin Cake Batter: In a large mixing bowl, combine the spice cake mix, instant vanilla pudding mix, pumpkin puree, water, vegetable oil, eggs, and pumpkin pie spice. Mix thoroughly until smooth and well blended.
- Bake the Cake: Pour the batter into the prepared baking dish and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Cube the Cake: Once cooled to room temperature, cut the cake into 1-inch cubes for layering in the trifle.
- Prepare the Pudding Mixture: In a bowl, whisk together cold milk and cheesecake-flavored instant pudding mix until smooth. Allow to set for about 2 minutes until thickened, then gently fold in the thawed whipped topping to create a creamy pudding layer.
- Assemble the Trifle: In a large serving bowl or trifle dish, layer one-third of the pumpkin cake cubes, followed by one-third of the cream pudding mixture. Sprinkle with one-third of the toasted pecans and English toffee bits. Repeat these layers two more times until all ingredients are used up, finishing with the toppings.
- Chill Before Serving: Cover the assembled trifle and refrigerate for at least one hour to allow flavors to meld and the dessert to set nicely before serving.
Notes
- You can substitute carrot cake or gingerbread cake mix for a delicious variation on this trifle.
- For added texture and flavor, sprinkle crushed gingersnaps or shaved chocolate on top just before serving.
- To serve individually, assemble the trifle layers in small jars or glasses for charming single portions.
