Pumpkin Cheesecake Trifle

Pumpkin Trifle with whipped topping and pumpkin spice.

5 from 1 vote

Pumpkin Trifle is loaded with layers of cake cubes, pumpkin cheesecake, and whipped topping. A fuss-free dessert for fall or anytime you feel like sampling a creamy pumpkin pie filling.

Prep Time15

Cook Time0

Total Time15

Course: Dessert

Cuisine: American

Servings: 1 cup serving

Calories: 440kcal

Author: Jennifer Fishkind

Ingredients

14 ounces (397g) store bought angel food cake (I used Walmart Bakery brand)
16 ounces (2 8-ounces each -or- 226g each) packages cream cheese (I used Great Value brand)
1¼ cups granulated sugar
1 tablespoon pumpkin pie spice + more for dusting over the top of the trifle
2 teaspoons pure vanilla extract
15 ounces (425g) pumpkin puree (I used Great Value brand)
24 ounces (3 8-ounces each -or- 226g each) whipped topping thawed, (I used the Great Value brand)

Instructions

Slice the angel food cake into 1 inch cubes. (Try to slice the cake into uniform sizes for a stable trifle base)
14 ounces (397g) store bought angel food cake
Using either a stand mixer fitted with a paddle attachment, or a large (4-5 quart) mixing bowl and a handheld mixer on medium high speed, add the softened cream cheese. Beat the cream cheese for 1 ½ - 2 minutes until the cream cheese is completely smooth.
16 ounces (2 8-ounces each -or- 226g each) packages cream cheese
Add the granulated sugar, pumpkin pie spice and vanilla to the cream cheese. Continue to mix for another 1 ½ -2 minutes until completely incorporated.
1¼ cups granulated sugar, 1 tablespoon pumpkin pie spice, 2 teaspoons pure vanilla extract
Add the pumpkin puree. Continue to mix until the pumpkin puree is well combined and there are no streaks of pumpkin.
15 ounces (425g) pumpkin puree
Fold in 1 of the thawed containers of whipped topping. Be sure there are no streaks of the whipped topping.
24 ounces (3 8-ounces each -or- 226g each) whipped topping
In a trifle bowl (3.25 quart -or- 104 ounce) create a single layer of 1-inch cake cubes at the bottom. (Be sure the cake cubes are tightly fitted to form a sturdy base for your trifle)
Spoon ½ of the pumpkin cheesecake mixture on top of the layer of pound cake. Use a spoon or an offset spatula to smooth the pumpkin cheesecake evenly over the pound cake cubes.
Spoon 1 of the remaining containers of thawed whipped topping over the pumpkin cheesecake layer. Use a spoon or spatula to smooth out the whipped topping.
Layer the remaining angel food cake cubes over the whipped topping layer.
Repeat the pumpkin cheesecake layer over the cake cubes.
Spread the remaining whipped topping over the pumpkin cheesecake layer. Sprinkle the pumpkin pie spice over the whipped topping layer (I used about 1 teaspoon) You can make this ahead of time and chill in the refrigerator until ready to serve. Cover any leftovers and store in the refrigerator for up to 3 days.

Notes

Storage:

To Store: This trifle is best served chilled. It can be refrigerated and lightly covered with plastic wrap for up to 3 days. Please note that the longer this sits, the softer the cake will become from the moisture in the filling and cool whip layers.
To Freeze: This is not a dessert suited for freezing. It is best to make and serve the same day.
To Make Ahead: You can make this ahead of time and chill in the refrigerator until ready to serve.

Tips:

Be sure the cake cubes are uniform in size and tightly fitted to form a sturdy base for your trifle.
For convenience, I used all store-bought ingredients from a package or a can. Feel free to make your own homemade layered parts if you prefer.
When adding each layer to your trifle bowl, be careful around the outer edges to keep the cake, filling, and whipped cream layers nice and neat. This will ensure that you have a beautiful layered presentation when you are looking at the outside of the bowl.
My trifle bowl was 3.25 quarts or 104 ounces. You may end up with extra cake cubes, depending on the size of your trifle bowl.

Nutrition