Pumpkin Cream Trifle is a delicious and festive dessert that's perfect for fall and winter holidays. It typically consists of layers of pumpkin-spiced cake or cookies, whipped cream, and a creamy pumpkin pudding or custard. We also add layers of caramel or toffee bits for added flavor and texture. The dessert is usually assembled in a large glass bowl or individual serving dishes, allowing the beautiful layers to be visible.


  • 1 (15.25 ounce) package spice cake mix
  • 1 (3.4 ounce) package instant vanilla pudding
  • 1 cup pumpkin puree
  • ½ cup water
  • ½ cup vegetable oil
  • 3 eggs
  • 2 teaspoons pumpkin pie spice
  • 2 cups cold milk
  • 2 (3.4 ounce) packages cheesecake flavor instant pudding and pie filling
  • 2 cups whipped topping
  • 1 cup chopped toasted pecans
  • 1 cup English toffee bits


Step 1: Preheat Pizzello oven to 350℉(175℃). Lightly grease a 9x13 baking dish.

Step 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.

Step 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.

Step 4: Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture.

Step 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.