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Pumpkin Spice Cheesecake Trifle

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 8 servings
Calories 450
A delicious layered dessert combining pumpkin, pecans, and spiced cake for a festive treat.

Ingredients

Pecans

  • 1 1/4 cups chopped pecan pieces (toasted and divided)

Cake Mix

  • 1 15.25-oz box box Spice cake mix (plus eggs, water, and oil as per package)

Cream Cheese

  • 2 8-oz blocks blocks cream cheese (softened)

Pumpkin

  • 1 15-oz can can pumpkin

Powdered Sugar

  • 1 1/2 cups cups powdered sugar

Pumpkin Pie Spice

  • 2 tsp teaspoons pumpkin pie spice

Whipped Topping

  • 3 8-oz containers containers frozen whipped topping (thawed)

Vanilla Extract

  • 1 or 2 tsp teaspoons vanilla extract

Caramel Sauce

  • 1 16-oz bottle bottle caramel sauce

Gingersnap Cookies

  • for garnishing gingersnap cookies (optional)

Instructions 

  • Preheat oven to 350°F. Toast pecans for 6-8 minutes, then cool and set aside 1/4 cup for garnish.
  • Prepare spice cake according to package, bake, cool, and cut into 1-inch cubes.
  • Mix cream cheese, pumpkin, powdered sugar, pumpkin pie spice, and vanilla until smooth. Fold in whipped topping.
  • Layer 1/3 cake cubes in a trifle bowl, drizzle with caramel, sprinkle with pecans, then add half of pumpkin filling. Repeat layers and top with whipped topping and garnishes. Chill for at least 4 hours.

Notes

Chill thoroughly before serving. For homemade whipped cream, whip 3 cups heavy cream with 1/3 cup sugar and 1 tsp vanilla until stiff peaks form.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: pumpkin