Easy Pumpkin Cream Trifle Recipe - Allrecipes.com
Easy Pumpkin Cream Trifle Recipe
  • READY IN 3+ hrs

Easy Pumpkin Cream Trifle

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 20 servings Change Servings
  • PREP

    25 mins
  • COOK

    45 mins

    3 hrs 10 mins


  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 More Reviews

Most Helpful Positive Review
Nov 04, 2008

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!

Most Helpful Critical Review
Dec 30, 2010

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.

Nov 23, 2007

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.

Nov 26, 2008

FANTASTIC! made a few changes based on some reviews though...i also put caramel on top of the cake. also mixed a tiny bit of pumpkin in with the cheesecake pudding to give it a little color since i added a 3rd layer of plain cool whip. fantastic!!! one more change i made was i made the cake in 2 round pans so i could just lay the layers in instead of cubing the cake, it turned out great!

Jan 01, 2008

My Husband and I made this for Christmas Eve desert; easy to make and very good. If we were to make this again, we would go easy on the nuts and add some type of caramel/butterscotch sauce after the cake layer. Made the day before!

Oct 29, 2008

The PERFECT fall dessert! This is SO delicious! I just made it for a gathering of friends, then my husband took it to his fall work party, RAVE reviews both times!! It's the perfect combination of pumpkin and creaminess! I added a pkg. of cream cheese to the cheesecake pudding and cool whip, otherwise, followed exactly. Will DEFINITELY make this again and again!!

Sep 21, 2008

Yummy!!! Great fall dessert! The only addition I made was to drizzle caramel (Smuckers ice cream topping) over the pecan/toffee bit layer! Thank you for a hit dessert!

Jan 25, 2011

This turned out way better than it sounded. I made some pumpkin muffins I didn't care for that much. I was heading to a football party so I thought I would try to salvage the muffins and turn them into something else. I found this recipe. There was none left by the end of the game. I did follow the advice of others. I had 3 layers including a cream cheese and cool whip mix, a vanilla pudding/pumpkin puree mix and pumpkin muffins torn in bite-sized pieces. I bought sugar coated pecans and crushed for the topping.


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  • Calories
  • 378 kcal
  • 19%
  • Carbohydrates
  • 42.7 g
  • 14%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 21.5 g
  • 33%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 423 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Stacey Lynch
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