Easy Pumpkin Cream Trifle

Easy Pumpkin Cream Trifle

73 Reviews 12 Pics
  • Prep

    25 m
  • Cook

    45 m
  • Ready In

    3 h 10 m
Stacey Lynch
Recipe by  Stacey Lynch

“I won 3rd place in a cook-off with this very easy holiday recipe.”

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Adjust Servings

Original recipe yields 20 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish.
  2. Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish.
  3. Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes.
  4. Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.
  5. Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.

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Reviews (73)

Rate This Recipe
Lake lady

Lake lady

This recipe has an error in it. You are supposed to put the pumpkin in the pudding. That is why several have not had enough filling. The pumpkin does not go in the cake mix. If done correctly this is a five star.



This is FABULOUS!! I have made it for two parties so far and everyone loved it! I did not use toffee but used walnuts and pecans and caramel instead--very good. I also did not mix the whipped cream and pudding together so I could have three layers instead of two. It is a great trifle recipe for the holidays!



I did not make this exact recipe, but the one with butterscotch pudding and gingerbread cake from quickcooking.com. Oh my god! It was the best new recipe I made at Thanksgiving! There was another Pumpkin trifle, like this one, that I will try, too. I'm sure this one is just as delicious! I wanted to lick the bowl clean and didn't want to give up leftovers.

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Amount Per Serving (20 total)

  • Calories
  • 378 cal
  • 19%
  • Fat
  • 21.5 g
  • 33%
  • Carbs
  • 42.7 g
  • 14%
  • Protein
  • 4.5 g
  • 9%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 423 mg
  • 17%

Based on a 2,000 calorie diet



previous recipe:

Quick and Easy Pumpkin Mousse


next recipe:

Gluten-Free Pumpkin Cream Cheese Cake