Serves: 6–8 | Total Time: 30 minutes (plus chill time)
Hey friend,
This Pumpkin Spice Cream Trifle is everything cozy and delicious in one dreamy dessert.
It’s got layers of soft, spiced cake, creamy pumpkin mousse, and fluffy whipped topping. I’ve made this for fall dinners, Friendsgiving, and even once in July because… why not?
It’s super simple to put together, but it looks and tastes like you spent hours on it.
What You’ll Need
- 1 box spice cake mix (and ingredients to prepare it — usually eggs, oil, and water)
- 1 (15 oz) can pumpkin purée
- 1 (3.4 oz) box instant vanilla pudding mix
- 1½ cups cold milk
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
- Optional topping: crushed gingersnap cookies or chopped pecan.
Why I Love This Recipe
This dessert has never let me down. It’s creamy, spiced, and a little nostalgic.
- You can make it ahead, and it actually tastes better the next day.
- Looks super fancy with zero stress.
- Great way to use boxed cake mix and make it feel homemade.
- It’s light but rich, so people always go back for seconds.
🧠 Why This Recipe Works (Quick Science)
The instant pudding + milk + pumpkin purée creates a creamy mousse thanks to the starches in the pudding mix absorbing liquid and thickening. The whipped topping adds airiness without needing to whip cream from scratch. Layering different textures (soft cake, smooth cream, fluffy topping) tricks your brain into thinking it’s a more complex dessert than it really is.
Pro Tips
- Chill the trifle at least 2 hours (or overnight) to let the flavors meld.
- Use a serrated knife to cut the cake—it won’t squish it.
- Make sure your pudding sets up before folding in the pumpkin and whipped topping.
- Use clear glasses or mini cups for individual servings—super cute for parties!
- Toast the pecans if you’re using them—it makes a big difference in flavor.
Tools You’ll Need
- Mixing bowls
- Electric hand mixer or whisk
- Rubber spatula
- Serrated knife
- Trifle dish or clear glass bowl
- Measuring cups and spoons
Substitutions & Variations
- Cake: Use gingerbread or vanilla cake instead of spice cake.
- Whipped topping: Sub homemade whipped cream if you prefer.
- Pumpkin: Swap for sweet potato purée in a pinch.
- Topping: Crushed graham crackers or toffee bits work great.
Make Ahead Tips
- You can bake the cake and make the pumpkin mousse a day ahead.
- Assemble the full trifle the night before and chill until ready to serve.
Let’s Make It Step by Step
Step 1: Bake the Spice Cake
Prepare the spice cake mix according to the package instructions (typically with eggs, oil, and water). Bake and let it cool completely.
Step 2: Make the Pumpkin Cream
In a mixing bowl, whisk together 1 box vanilla pudding mix and 1½ cups cold milk until thickened (about 2 minutes). Add 1 can pumpkin purée, 1 tsp pumpkin pie spice, and 1 tsp cinnamon. Mix until smooth. Fold in half of the whipped topping until just combined.
Step 3: Cut the Cake
Once the cake is completely cool, cut it into small 1-inch cubes with a serrated knife.
Step 4: Layer the Trifle
In your trifle dish, layer half the cake cubes, then half the pumpkin cream, then a layer of whipped topping. Repeat. Top with crushed gingersnaps or chopped pecans.
Tips for Leftovers & Storage
- Store leftovers in the fridge, covered with plastic wrap.
- Best within 3 days.
- The cake softens more over time—some people love it even more that way!
Meal Plan Ideas
Pair this trifle with:
- A cozy bowl of butternut squash soup
- A fall salad with apples and goat cheese
- Roast chicken or turkey dinner
- Coffee or chai latte after dinner
Common Mistakes
- Using hot cake – It’ll melt the cream layers. Cool completely!
- Overmixing the mousse – Fold gently to keep it fluffy.
- Not chilling – You need time for the layers to settle and flavors to blend.
What to Serve With
This dessert pairs beautifully with:
- Hot apple cider
- Chai tea or espresso
- A simple cheese board
- Candied nuts or cinnamon popcorn for snacking
FAQ
Can I make this gluten-free?
Yes! Just use a gluten-free cake mix.
Can I freeze it?
Not really. The cream layers don’t thaw well.
Can I make it in a 9×13 pan?
Absolutely. Just layer everything like a sheet cake trifle.
Can I use real whipped cream?
Yep—just whip about 2 cups heavy cream with 2–3 tbsp powdered sugar until stiff peaks form.
Final Thoughts
You’re gonna love how easy and impressive this trifle is. It’s one of those go-to recipes that always wins hearts and gets compliments. If you make it, I’d love to hear how it turned out for you—leave a comment below or ask me any questions you’ve got!
Happy layering! 🧡
