In this incredibly easy Pumpkin Trifle recipe, cubes of scrumptious spice cake are layered with presweetened pumpkin pie mix, creamy cheesecake pudding, crumbled gingersnaps and fluffy whip. Full of a variety of textures and EPIC pumpkin spice flavor, this light and refreshing, simple dessert is perfect for a crowd at fall and winter gatherings.
This easy pumpkin trifle is about to become your Thanksgiving best friend. In fact, it might even take the term Friendsgiving to a whole new meaning.
That's because this eye-catching dessert is packed full of that great pumpkin pie flavor that everybody loves (and let's be honest, expects after the big feast), has a ton of delicious shortcuts, and makes enough to feed a small army.
Because of its colossal size, it's really the only dessert you need to serve (it might also be the only one that can fit on the table 😀).
That means you'll have more prep time to work on some other Thanksgiving favs, like Turkey Cheese Ball (one of the cutest appetizers ever) and the iconic, much loved Cheddar Parmesan Mac and Cheese side dish before the guests arrive.
Topped with swirled whip, crushed gingersnaps and drizzled with sea salt caramel, this pumpkin trifle almost looks too pretty to eat! But once everyone digs in, there's a pretty good chance there won't be any around to enjoy with your turkey leftovers 😉.
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👪Why you'll love it
| Easy recipe- With a box of cake mix (the only part you need to bake), instant pudding, canned pumpkin pie mix, store bought gingersnaps, and frozen dairy whipped topping, this pumpkin trifle recipe practically makes itself! Fun to eat- Trifles are layered desserts that look pretty in the bowl and everyone loves the variety of textures and flavors in each spoonful. Prep ahead- Since the cake needs to cool before assembling the trifle, it can actually be made the day before. When ready to layer, cut it into cubes and proceed with the steps! |
🥘Ingredients
- spice cake mix- Duncan Hines or Great Value are my preferred because they're one of the few box cakes remaining that still have 15 oz. (most other brands have less)
- cake mix ingredients- you will need eggs, oil and water to prepare the cake; check the box for quantities
- cheesecake flavored instant pudding- do not use cook and serve or sugar free
- milk- this is used for the pudding, for an extra creamy taste, I recommend 2% or higher
- pumpkin pie mix- Libby's makes this and it's sold in a can. It already has sugar and spice in it. This is not the same as 100% pumpkin or pumpkin purée, so read labels carefully
- gingersnap cookies- crush these hard cookies, which provide a nice zing of spice; they also help to absorb moisture in the trifle
- frozen whipped topping- thaw this ahead of time; this type of whip is best for this recipe because it's more stabilized
- caramel sauce- this optional topping adds a pop of color and sweetness to the top; I keep the bottle handy when serving if guests would like more
See recipe card for quantities.
🔪Instructions
- Step 1: Prepare and bake the cake mix according to package directions. Cool; then cut the cake into small squares.
- Step 2: Make the pudding according to package directions; keep chilled until ready to assemble.
- Step 3: To prepare the trifle, place half of each of the following in this order: cake cubes, pumpkin, gingersnaps, pudding, and whip.
- Step 4: Create a second layer with the remaining ingredients. Save a few crushed gingersnaps to place on top and drizzle with caramel sauce.
Hint: To save time, make the pudding while the cake is baking. Allow it to firm up in the fridge before using it in the recipe. This is also when the gingersnaps can be crushed.
🥣Substitutions
- Cake mix - if you can't find spice cake mix, use carrot cake mix, which has a similar flavor profile, but sweeter
- Pudding - cheesecake instant pudding is sometimes hard to find; you can use French vanilla instead
- Cookies - instead of gingersnaps, use hard spiced oatmeal cookies (I don't recommend graham crackers because they get too mushy)
📖Variations
- Deluxe - add crushed pecans and chocolate chips to the top along with the gingersnaps before drizzling with caramel sauce
- Double pumpkin trifle - instead of spice cake mix, use your own pumpkin bread (or store bought) for added color and extra pumpkin flavor
- Chocolate pumpkin trifle - use chocolate cake mix instead of spice; add chocolate chips and crushed hard chocolate chip cookies or Oreo wafers to the top instead of gingersnaps
For a summer picnic option, see Punch Bowl Cake, which is another easy layered dessert that can also be assembled in a trifle dish!
🍽Equipment
- large mixing bowl
- hand mixer
- spouted measuring cup
- 13x9 metal pan, lightly greased
- 6 quart trifle bowl, punch bowl, or mixing bowl
- small mixing bowl
- whisk
- non-scratch knife
- can opener
- large spoon or ladle
🍶Storage
Refrigerate a minimum of 4 hours before serving. Good for 2-3 days, but the longer it sits, the soggier it gets. Keep refrigerated.
I recommend assembling pumpkin trifle 8-12 hours before you intend to serve it for optimal flavor and texture.
This recipe is not suitable for freezing.
💭Top tip
Don't overbake the cake! If it gets too dry, it will not only be messier to cut, its texture won't be as pleasing with all the other moist ingredients. It also won't be able to absorb the other flavors in the cake as well (which is what makes this recipe so good!).
🗨️FAQ
Typically, yes, so the flavors can meld, but honestly it really depends on the ingredients and size of the trifle. Because this is a very large trifle recipe, with many moist ingredients, I recommend a maximum of 12 hours rest time in the fridge before serving.
While many pumpkin trifle recipes call for pumpkin purée, my recipe actually uses canned pumpkin pie filling. I recommend it because it already has sugar and spice mixed in, which saves time.
I recommend a long ladle to scoop trifle contents out of the bowl. Have this handy on the dessert table along with clear bowls or cups. Extra caramel topping, gingersnaps, pecans, and/or chocolate chips on the side provide guests with additional topping options.
🥄Related
Looking for other easy dessert recipes like this? Try these:
🍴Pairing
These are my favorite dishes to serve at Thanksgiving with Pumpkin Trifle:
📋Recipe
Pumpkin Trifle
Equipment
- large mixing bowl
- hand mixer
- spouted measuring cup
- 13x9 metal pan (lightly greased)
- 6 quart trifle bowl, punch bowl, or mixing bowl (find these extra large sizes online)
- small mixing bowl
- whisk
- non-scratch knife
- can opener
- large spoon or ladle
Ingredients
- 1 box spice cake mix 15 oz. or larger
- eggs, oil, water varies per brand; check the box for quantities and measurements
- 2 (3.4 oz.) boxes cheesecake flavored instant pudding
- 4 cups milk
- 1 (30 oz.) can pumpkin pie mix please note this is not 100% pumpkin/purée
- 8 oz. gingersnap cookies crushed
- 2 (8 oz.) tubs frozen whipped topping thaw just before using
- caramel sauce optional topping
Instructions
- Prepare and bake cake mix according to package directions; cool.
- Prepare pudding mix according to package directions while cake is baking; refrigerate.
- After cake is completely cooled, cut the cake into small squares; place half into the bottom of trifle bowl.
- Next, add half of the pumpkin pie mix.
- Sprinkle half of the crushed gingersnaps on top.
- Smooth half of the pudding over gingersnaps.
- Top with 1 tub of thawed whip.
- Repeat the layers in the same order, using the remaining cake, pumpkin, gingersnaps, pudding, and whip.
- Garnish with a few reserved crushed gingersnaps and optional caramel sauce.
- Cover and refrigerate a minimum of 4 hours before serving.
Liz says
This is a winner.
Kitchen Ready Betty says
Yes, in both flavor and texture!
Barb says
This looks delicious and perfect for the holiday.
Kitchen Ready Betty says
Thank you. It's such an easy pumpkin dessert to make during the busy holidays.