Transform leftover cake into a delightful pumpkin trifle layered with creamy butterscotch pumpkin, spiced cake crumbs and fluffy whipped cream. This easy dessert is perfect for any fall gathering.
Pumpkin Trifle
This pumpkin trifle is a great way to turn leftover cake into a show-stopping dessert. It’s a comforting treat that’s just right for fall with layers of spiced cake, creamy butterscotch pumpkin and fluffy whipped cream. Whether you’re serving it at a holiday gathering or just enjoying it with family, this trifle is sure to be a hit. The best part? It’s so easy to put together!
Ingredients for Pumpkin Trifle
- Leftover crumbled unfrosted spice cake, muffins or gingerbread: These crumbs soak up all the delicious layers, adding warmth and spice to every bite. A store-bought spice cake or gingerbread will work if you’re short on leftovers.
- Cold milk: This helps the pudding mix set up to a smooth, creamy texture.
- Solid-pack pumpkin: Pumpkin brings in the earthy, fall flavor we all love. Just be sure to grab solid-pack pumpkin and not pumpkin pie filling.
- Instant butterscotch pudding mix: Butterscotch adds a sweet and caramel-like flavor that pairs well with the pumpkin and spices.
- Ground cinnamon, nutmeg, ginger and allspice: These spices round out the pumpkin’s flavor and make each layer warm and aromatic.
- Heavy whipping cream: Whip this to stiff peaks for a light and airy layer that complements the richness of the pudding and cake. You can swap this for whipped topping if you prefer.
- Maraschino cherries (optional): A fun garnish that adds a pop of color and sweetness.
Directions
Step 1: Start layering the trifle
Set aside 1/4 cup of cake crumbs for topping. Divide the rest into four portions. Sprinkle the first portion into the bottom of a trifle bowl or a 3-quart serving dish.
Step 2: Mix the pumpkin layer
In a large bowl, combine the cold milk, solid-pack pumpkin, instant butterscotch pudding mix and spices. Beat until smooth and creamy. Spoon 1/2 of this mixture over the cake crumbs in the bowl.
Step 3: Continue layering
Add the second portion of cake crumbs over the pumpkin mixture. In another bowl, whip the heavy cream until stiff peaks form. Spoon 1/2 over the cake crumbs. Repeat the layers with the remaining pumpkin mixture, cake crumbs and whipped cream.
Step 4: Finish and chill
Sprinkle the reserved 1/4 cup of cake crumbs around the edge of the bowl. You can garnish with maraschino cherries. Cover and refrigerate for at least two hours before serving.
Pumpkin Trifle Variations
- Add a hint of bourbon: Stir a splash of bourbon into the whipped cream layer for an adult-friendly kick.
- Use a cream cheese filling: Replace some of the whipped topping with sweetened cream cheese for a cheesecake-like twist.
- Sprinkle it with candied pecans: Add chopped candied pecans between the layers for a sweet, nutty crunch.
How to Store Pumpkin Trifle
Cover the trifle tightly with plastic wrap or store individual servings in airtight containers. Keep it refrigerated and it’ll stay fresh for three days. The flavors actually get better as they sit. Don’t worry if it’s not eaten right away!
Can you freeze pumpkin trifle?
It’s best not to freeze this trifle. The whipped cream and pudding might separate after thawing and affect its texture.
How long does pumpkin trifle last?
Pumpkin trifle can last up to three days in the refrigerator. Be sure to cover it tightly to keep it fresh.
Pumpkin Trifle Tips
How do you serve pumpkin trifle?
Serve pumpkin trifle straight from the fridge. For an extra special touch, top each serving with a dollop of whipped cream and a drizzle of caramel sauce.
What can I use instead of spice cake in pumpkin trifle?
If you don’t have spice cake, gingerbread or muffins are great substitutes. You can also use pound cake or vanilla cake with added cinnamon and nutmeg.
How can I make pumpkin trifle healthier?
To lighten up this trifle use a lower-fat whipped topping instead of heavy cream and reduce the amount of sugar by using sugar-free pudding mix.
Can I add nuts to pumpkin trifle?
Yes. Adding chopped pecans or walnuts between the layers of pumpkin and cake crumbs will add a nice crunch and extra flavor to the trifle.
Pumpkin Trifle
Prep Time
20 min
Yield
15 servings
Ingredients
- 2 to 3 cups leftover crumbled unfrosted spice cake, muffins or gingerbread
- 2-1/2 cups cold milk
- 1 can (15 ounces) solid-pack pumpkin
- 4 packages (3.4 ounces each) instant butterscotch pudding mix
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 2 cups heavy whipping cream
- Maraschino cherries, optional
Directions
- Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle first portion into a trifle bowl or 3-qt. serving bowl.
- In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half the pumpkin mixture into the serving bowl. Sprinkle with a second portion of crumbs. In a small bowl, beat cream until stiff peaks form; spoon half into bowl.
- Sprinkle with the third portion of crumbs. Top with the remaining pumpkin mixture, then fourth portion of crumbs and remaining whipped cream. Sprinkle the reserved 1/4 cup crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving.
Nutrition Facts
1 cup: 186 calories, 14g fat (8g saturated fat), 49mg cholesterol, 163mg sodium, 14g carbohydrate (10g sugars, 1g fiber), 3g protein.
Loading Popular in the Community
One of the nice things about this trifle is the way it uses up leftover cakes that never seem to get eaten! It's convenient, too—it tastes like a traditional pumpkin pie, even though you don't have to make a crust or bake it.
My husband's a construction worker and ex-farm boy. When we were first married, it was trial and error to cook like his mother. Now, after 17 years, he says that I've passed the test!
We have four children, 13 to 8. So there's another reason I like this trifles—it lasts through two meals at least!
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