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Make any Fall gathering extra special with this easy Pumpkin Spice Trifle! It’s sure to be a hit!

Pumpkin trifle in a glass bowl.

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Easy Pumpkin Spice Trifle

October is winding down and my mind is shifting to Thanksgiving! I look forward to spending a day with family and having a festive dinner! How about you? I usually cook Thanksgiving dinner at our house, and our guests bring their favorite side dishes or desserts. I wanted to share one of my favorite Thanksgiving desserts with y’all – it’s always a crowd pleaser, it makes a lot and it’s so easy … what more could you ask for?!

Any large, clear glass bowl is best for showing off the layers! Sometimes, I like to add salted caramel sauce in with the other layers for that little bit of extra somethin’ somethin’. You can also layer this in individual trifle bowls if you would like! This serves a lot – so make sure you have lots of help eating this! 🙂 Enjoy your easy Pumpkin Spice Trifle!

Pumpkin Spice Trifle in a clear bowl with two pumpkins near by.
Pumpkin Spice Trifle in a glass bowl.

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Easy Pumpkin Spice Trifle
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Servings: 24 servings

Pumpkin Spice Trifle

By Jamie Sherman
Make any Fall gathering extra special with this easy Pumpkin Spice Trifle! It’s sure to be a hit!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes

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Ingredients 

  • 1 box spice cake mix, 15.25-18.25 oz.
  • Ingredients listed on box to prepare cake
  • 1 package cream cheese, softened, 8 oz.
  • 1 cup canned pure pumpkin
  • ½ cup sugar
  • ½ teaspoon pumpkin pie spice
  • 2 tubs whipped topping (such as Cool Whip), thawed, 8 oz. each

Instructions 

  • Prepare and bake cake according to instructions on the box. Allow to cool completely.
  • Once the cake has cooled, crumble it into a large bowl. Set aside.
  • In a large mixing bowl, beat the cream cheese, pumpkin, sugar and pumpkin spice with an electric mixer until thoroughly combined. Gently stir in one tub of whipped topping. Set aside.
  • In a trifle bowl, layer one-fourth of the cake crumbs. Top with half of the pumpkin cheesecake mixture. Add another cake crumb layer. Top with the remaining tub of whipped topping. Add the more cake crumbs. Top with the remaining pumpkin cheesecake mixture. Add the remaining cake crumbs.
  • Serve immediately or refrigerate until serving time. Refrigerate any leftovers.

Notes

  • Apple pie spice will also work, or mix up your own warm spices.

Nutrition

Calories: 147kcal, Carbohydrates: 22g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 10mg, Sodium: 172mg, Potassium: 107mg, Fiber: 1g, Sugar: 15g, Vitamin A: 1716IU, Vitamin C: 0.5mg, Calcium: 32mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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