This Easy Pumpkin Trifle Recipe is my go-to fall showstopper. Fluffy pumpkin mousse, tender spice cake, and clouds of vanilla whipped cream come together in a stunning glass bowl that always disappears first.
Easy Pumpkin Trifle Recipe with Spice Cake Layers
Equipment
- 1 Trifle bowl
- 2 Mixing Bowl chilled for whipped cream
- 1 Electric Mixer (or whisk)
- 1 9x13-inch baking pan (if baking cake)
- 1 Knife for cubing cake
Ingredients
Cake Base
- 1 9x13-inch spice cake baked and fully cooled; box mix or homemade; swap with gingerbread, vanilla pound cake, or gluten-free cake
Pumpkin Pudding Mousse
- 2 cup cold whole milk 2% works; non-dairy only if pudding sets with it
- 2 boxes instant vanilla pudding mix 3.4 oz each; cheesecake or butterscotch also work
- 15 oz pumpkin puree not pumpkin pie filling
- 1 tsp pumpkin pie spice or 3/4 tsp cinnamon + 1/4 tsp nutmeg + pinch cloves
- 0.25 tsp fine sea salt
- 8 oz cream cheese softened; optional for thicker, cheesecake-like mousse
- 1 tbsp powdered sugar for mousse; plus extra to taste
Whipped Cream
- 2 cup heavy cream cold
- 0.25 cup powdered sugar for whipped cream
- 1 tsp vanilla extract
- 1 tsp instant pudding powder or 1 tsp powdered milk optional (for stability)
To Assemble & Garnish
- 0.33 cup caramel sauce for drizzling; optional
- 0.5 cup chopped toasted pecans or crushed gingersnaps for garnish; optional
Instructions
Prep the Cake Base
- Bake a 9x13 spice cake according to package or recipe directions. Cool completely, then cut into 1-inch cubes. If using store-bought cake or loaf, cube it the same way.
Make the Pumpkin Pudding Mousse
- In a bowl, whisk milk with instant pudding for 2 minutes until thick. In a separate bowl, beat cream cheese with 1 tbsp powdered sugar until smooth. Mix in pumpkin puree, pumpkin pie spice, and salt. Fold the pumpkin mixture into the pudding until creamy and uniform. Chill 10 to 15 minutes to set.
Whip the Cream
- Using a cold bowl, beat heavy cream, 1/4 cup powdered sugar, and vanilla to medium peaks. For extra stability, beat in 1 teaspoon instant pudding powder or 1 teaspoon powdered milk with the sugar.
Assemble the Layers
- In a clear trifle bowl, add a layer of cake cubes. Spoon on a generous layer of pumpkin mousse, then a layer of whipped cream. Drizzle lightly with caramel and sprinkle a few pecans or gingersnaps. Repeat layers until the bowl is full, finishing with whipped cream.
Chill and Finish
- Cover and refrigerate at least 2 hours or up to 24 hours. Just before serving, add a final caramel drizzle and more nuts or cookie crumbs for crunch.
Notes
Why You’ll Love This Easy Pumpkin Trifle Recipe
- Make-ahead friendly and stress-free for holidays or gatherings
- Beautiful layered presentation with minimal effort
- Uses pantry staples with simple swaps for dietary needs
- Light, creamy texture with warm pumpkin spice in every bite
Easy Pumpkin Trifle Recipe Ingredients & Substitutions
- 1 9×13 inch spice cake, baked and fully cooled (use a box mix or homemade; swap with gingerbread, vanilla pound cake, or gluten-free cake)
- 2 cups cold whole milk (2% works; use unsweetened oat or almond milk only if your pudding brand allows non-dairy)
- 2 boxes instant vanilla pudding mix, 3.4 oz each (cheesecake or butterscotch flavors are great)
- 1 can pumpkin puree, 15 oz (not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice (or 3/4 tsp cinnamon + 1/4 tsp nutmeg + pinch cloves)
- 1/4 teaspoon fine sea salt
- 8 oz cream cheese, softened (optional for thicker, cheesecake-like mousse; omit for lighter texture)
- 1/3 cup powdered sugar, divided (1/4 cup for whipped cream, 1 tbsp for mousse, plus extra to taste)
- 2 cups heavy cream, cold (or 16 oz whipped topping)
- 1 teaspoon vanilla extract
- 1/3 cup caramel sauce for drizzling, optional
- 1/2 cup chopped toasted pecans or crushed gingersnaps for garnish, optional
Step-by-Step Instructions to Make Easy Pumpkin Trifle Recipe
Prep the Cake Base
Bake a 9×13 spice cake according to package or recipe directions. Cool completely, then cut into 1-inch cubes. If using store-bought cake or loaf, cube it the same way.
Make the Pumpkin Pudding Mousse
In a bowl, whisk milk with instant pudding for 2 minutes until thick. In a separate bowl, beat cream cheese with 1 tbsp powdered sugar until smooth. Mix in pumpkin puree, pumpkin pie spice, and salt. Fold the pumpkin mixture into the pudding until creamy and uniform. Chill 10 to 15 minutes to set.
Whip the Cream
Using a cold bowl, beat heavy cream, 1/4 cup powdered sugar, and vanilla to medium peaks. For extra stability, beat in 1 teaspoon instant pudding powder or 1 teaspoon powdered milk with the sugar.
Assemble the Layers
In a clear trifle bowl, add a layer of cake cubes. Spoon on a generous layer of pumpkin mousse, then a layer of whipped cream. Drizzle lightly with caramel and sprinkle a few pecans or gingersnaps. Repeat layers until the bowl is full, finishing with whipped cream.
Chill and Finish
Cover and refrigerate at least 2 hours or up to 24 hours. Just before serving, add a final caramel drizzle and more nuts or cookie crumbs for crunch.
Tips for Success
- Cool cake completely to prevent condensation and soggy layers.
- Stabilize whipped cream if transporting or making a day ahead.
- Cut cake into even cubes for clean, striking layers.
- Chill the mousse briefly so it sets and does not run when layering.
- Use a glass trifle bowl to show off layers, or make minis in jars.
Variations of Easy Pumpkin Trifle Recipe
- Gingerbread Pumpkin Trifle: Swap spice cake for gingerbread and top with molasses drizzle.
- Salted Caramel Pumpkin Trifle: Add flaky sea salt to the caramel on each layer.
- Dairy-Free: Use coconut whipped cream and a dairy-free pudding mix that sets with non-dairy milk.
- Maple Walnut: Fold 1 to 2 tablespoons pure maple syrup into the mousse and garnish with toasted walnuts.
- Bourbon Kissed: Whisk 1 to 2 tablespoons bourbon into the mousse for a warm, grown-up twist.
Serving Suggestions: What to Pair with Easy Pumpkin Trifle Recipe
- Hot coffee, chai latte, or spiced black tea
- Crisp apple slices and sharp cheddar on a cheese board
- Roasted pears or baked apples for a cozy dessert spread
- Thanksgiving classics like turkey and cranberry complement the spices
Storage & Reheating Instructions
Store covered in the refrigerator for up to 3 days. The cake softens more each day but remains delicious. Do not freeze, as the pudding can separate once thawed. No reheating needed; serve chilled. For make-ahead, assemble up to 24 hours before serving.
Memories Made Around the Table
My first holiday trifle was a lifesaver when the oven was full and I needed a grand finale. It sat on the sideboard like a jeweled centerpiece and had everyone sneaking spoonfuls before dinner.
FAQs
Can I make it a day ahead? Yes. Assemble up to 24 hours in advance and keep covered in the fridge. Add final garnish just before serving.
Can I use Cool Whip instead of whipped cream? Absolutely. Use one 16 oz tub, divided across layers. It holds up especially well for travel.
Pumpkin puree or pumpkin pie filling? Use pumpkin puree. Pie filling is pre-sweetened and spiced, which can make the trifle too sweet and throw off the flavors.
How do I make it gluten-free? Use a certified gluten-free cake mix or homemade GF cake and confirm your pudding brand is gluten-free.
How many does this serve? A standard trifle serves 10 to 12 generous portions, depending on the size of your bowl.
Final Thoughts
This Easy Pumpkin Trifle Recipe brings cozy fall flavor with effortless elegance. Make it once and it will become your most requested holiday dessert.