A trifle is such an easy dessert and it can be made for any season. Since it’s fall, we’re featuring a Pumpkin Trifle made with decedent layers of pumpkin cheesecake, cake, and whipped cream. It’s incredibly easy, and we make it even easier by using canned pumpkins and pre-made angel cake.
The classic English trifle is one of my favorite desserts. It’s typically made with layers of fruit, custard, and layers of sherry soaked soft cookies. The trifle was first mentioned in the 16th century in an English cookbook, when it was more commonly known as a ‘fool’. The trifle has come a long way since then, and there are many variants of it that can be found online.
In our Pumpkin Trifle recipe, we take the classic trifle and give it an American twist with pumpkin and caramel with cheesecake layers. It can be made in individual dessert cups, or made in a large trifle bowl for a group.
To save time, we use canned pumpkins and a pre-made angel cake from the store.
You’ll need some cream cheese, roasted pecans, pumpkin pie spice, caramel, vanilla, pumpkin puree, whipped cream, and angel food cake.
First off, dump the cream cheese, pumpkin puree, brown sugar, and pumpkin pie spice all into a large bowl. Blend until combined well. Once it’s combined, gently fold in the whipped cream.
Now, here comes the assembly! You’ll want to spoon a tiny bit of each layer into your glass, alternating the layers. We alternated between a pumpkin layer, cake layer, and whipped cream layer. Try to gauge it so that your last layer is the whipped cream layer.
Then, sprinkle some pecans and caramel on that top layer. Chill in the fridge, and you’ve got pure pumpkin perfection.
A few notes…
- You don’t have to use angel food cake. Sponge cake’s a good choice, too! Some recipes call for meringues instead of angel cake, so you can even go that route.
- You don’t have to chill it before hand, though we found the flavors amplified when they have time to bloom.
- If you have pumpkin pie puree instead of pumpkin puree, you can use a lighter hand when adding the spices. Pumpkin pie puree already has spices mixed in the can.
- Here’s a DIY pumpkin pie spice recipe.
- Looking for more pumpkin recipes? Try our amazing pumpkin latte!
Whipped Cream Layer
- 1.5 cups whipping cream
- 1/2 tbsp granulated sugar
- 1/2 tsp ground cinnamon
Pumpkin Pie Layer
- 8 ounces cream cheese
- 1.5 cups pumpkin puree
- 4 tbsp brown sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp vanilla
- 3 cups angle food cake, cut into 1/2 inch cubes
Whipped Cream Layer
- To make the whipped cream, mix the whipping cream with ½ tablespoon of granulated sugar and ½ teaspoon of cinnamon. Beat until stiff peaks form. Set aside
- Mix cream cheese, pumpkin puree, brown sugar, vanilla, and pumpkin pie spice until combined. Gently fold in ⅓ cup of the whipped cream, setting the rest of the whipped cream aside.
- Layer the angel cake with the pumpkin cheese-cake in jars, alternating the layers as shown. Top each jar with a dollop from the remaining whipped cream, and then top with toasted pecans and caramel. Chill until ready to eat, or up to 3 days.
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