Save This playful trifle combines cubes of warmly spiced pumpkin cake with ribbons of creamy vanilla pudding mountains of fluffy whipped cream and a tumble of toasted pecans and caramel. It is comfort food with a sense of humor and a touch of autumn mischief the kind of dessert you bring to a party when you want everyone to end the night smiling and stickyfingered.
I first threw this together after a baking mishap during Thanksgiving prep the disaster turned into the best trifle ever and now my family insists we make it for every autumn celebration. It is impossible to mess up and everyone comes back for seconds.
Ingredients
- Allpurpose flour: provides structure and keeps the cake light. Choose unbleached for better flavor
- Canned pumpkin puree: brings earthy sweetness and moisture. Avoid pumpkin pie mix so you can control the spice
- Vegetable oil: keeps the cake tender and soft even after chilling
- Granulated sugar: sweetens and helps the cake caramelize for a golden crust
- Milk: adds moisture and richness to both the cake and pudding layers. Whole milk is best for creaminess
- Large eggs: bind the cake and make it fluffy. Room temperature eggs mix in more easily
- Baking powder and baking soda: help the cake rise evenly. Check they are not expired for best results
- Salt: heightens the flavors. Use fine sea salt for even distribution
- Ground cinnamon nutmeg ginger and cloves: create that classic pumpkin spice aroma. Fresh spices give the most fragrance
- Vanilla extract: blends into everything adding warmth and depth. Use pure vanilla for the best flavor
- Instant vanilla pudding mix: a shortcut for an ultrasmooth custard layer. Choose the classic kind that thickens with milk
- Heavy whipping cream: beats up into cloudlike peaks for ultimate indulgence. Chill the bowl and beaters so it whips faster
- Powdered sugar: sweetens and stabilizes the whipped cream so it holds up in the trifle
- Toasted pecans: add a buttery crunch that works against the soft cake. Taste them first to ensure they are fresh and not bitter
- Caramel sauce: brings sweet gooeyness between the layers
- Crushed gingersnap cookies (optional): add a spicy crispy surprise
- Sea salt for garnish: accentuates all the other flavors. Just a pinch goes a long way
Instructions
- Prep and Preheat:
- Set your oven to 350 degrees Fahrenheit and generously grease a 9 by 13 inch baking pan so the cake releases easily later
- Mix the Dry Ingredients:
- In a large mixing bowl combine flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk thoroughly to evenly distribute the leaveners and spices through the flour
- Stir Together Wet Ingredients:
- In a separate bowl whisk pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until completely smooth and homogenous. This ensures there are no streaks of egg or uneven pockets of pumpkin
- Combine Batter:
- Pour the wet mixture into the dry mixture and gently fold together using a spatula. Mix only until you no longer see dry flour. Overmixed batter will lead to a tougher cake
- Bake the Pumpkin Spice Cake:
- Transfer the batter to your prepared pan and smooth the top. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Let the cake cool completely in the pan and then turn it out and cut into one inch cubes
- Make the Pudding Layer:
- While the cake cools whisk instant vanilla pudding mix and cold milk for about two minutes until thick and creamy. Let it sit to firm up
- Whip the Cream:
- Pour heavy cream into a chilled mixing bowl and add powdered sugar and vanilla extract. Use an electric mixer to beat until stiff peaks form which means the cream will hold its shape when lifted
- Assemble First Layer:
- Drop half of the cake cubes into the base of the trifle bowl or a large glass dish. Give them an even spread so every scoop will get some
- Trickle and Sprinkle:
- Drizzle liberally with caramel sauce then scatter on half the toasted pecans and some crumbled gingersnap cookies if you are using them
- Add Pudding:
- Spoon and gently spread half of the vanilla pudding over the previous layer. Try to reach the edges for those pretty layers
- Dollop on Whipped Cream:
- Top the pudding with half the whipped cream and gently smooth it over with a spatula
- Repeat the Layers:
- Repeat the cake cubes then caramel pecans cookies pudding and finish with a generous layer of whipped cream
- Final Touches:
- Garnish with the last handful of pecans extra caramel sauce more cookie crumbles and a pinch of flaky sea salt. Let the trifle chill uncovered for at least two hours so the flavors can meld
Save My favorite part is the toasted pecans not only for their crunch but also because my kids help me pick out the best ones for the topping. Every time we make this trifle we reminisce about our hilarious first attempt and how it rescued dessert hour.
Storage Tips
This trifle actually gets better if assembled several hours ahead so the flavors come together. Cover the bowl tightly with plastic wrap and store in the refrigerator for up to two days. The cake softens slightly but the pecans and cookies still provide contrast. Avoid freezing assembled trifle since the cream and pudding texture will change but you can freeze extra cake cubes for later use. Let them thaw before layering
Ingredient Substitutions
Swap walnuts for pecans if you prefer or skip the nuts if you have allergies. Use gluten free flour blend for the cake and double check your pudding mix for hidden gluten if serving to someone who is sensitive. If you want a lower sugar version opt for homemade unsweetened whipped cream and pudding and drizzle lightly with caramel
Serving Suggestions
Bring the trifle to any fall party Thanksgiving or Halloween event where a dramatic dessert will be appreciated. Serve with extra caramel sauce and a pot of hot coffee or chai. Smaller individual glass jars work great for portioning ahead
Cultural and Seasonal Adaptations
Trifles are beloved in British traditions but this version leans fully into autumn flavors with its American pumpkin spice spin. During winter holiday season sprinkle on pomegranate seeds or candied ginger for a vibrant finish. Spring and summer trifle fans can follow the same steps but substitute lemon cake berries and a citrus pudding for a sunny twist
Save This trifle is as fun to assemble as it is to eat and is guaranteed to make your guests smile. Enjoy every last spoonful of pumpkinspiced delight.
Cooking Questions
- → Can I make this trifle nut-free?
Yes, simply omit the pecans or substitute with extra gingersnap cookie for crunch. Always check ingredient labels for allergens.
- → Can the dessert be made ahead of time?
Absolutely. You can prepare and refrigerate the assembled trifle a day in advance. Flavors intensify as it sits.
- → What can I use if I don't have gingersnap cookies?
Use shortbread or graham crackers as an alternative. Or leave the cookie layer out entirely if preferred.
- → How do I avoid a soggy trifle?
Ensure the pumpkin cake is fully cooled before layering and do not oversoak cake pieces with caramel or pudding.
- → Can I use store-bought cake?
Yes, a pre-made spiced cake or even plain vanilla cake will work for a shortcut option, though flavor may vary.