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Pumpkin Spice Cake Trifle Recipe

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September 24, 2023 By Ann-Marie 12 Comments

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Layered Pumpkin Spice Cake Trifle
Layered Pumpkin Spice Cake Trifle is super easy to assemble, but looks like it took you all day to make! It’s the perfect recipe for late summer into fall. Toppings like streusel, gingersnap crumbs or whipped cream add just the right touch. 

Adding pumpkin into a traditional spice cake recipe, with the intensity of clove, ginger and cinnamon, takes fall baking to a whole new yum factor. And let’s not stop with your run-of-the-mill whipped topping. I’ve made a White Chocolate Whipped Topping to layer among the chunks of Pumpkin Spice Cake, stacked beautifully in a trifle bowl. 

Pumpkin Spice Cake Trifle Recipe

This Pumpkin Spice Cake recipe makes a large cake in a jelly roll pan. It does make a great snacking cake that is sweet enough to not need frosting – but really, no frosting? Unimaginable!

You can dust the cake with powdered sugar, or if you’re feeling extra snazzy, use my tips below to make a white chocolate whipped topping and layer in a trifle bowl for a beautifully impressive dessert.

Pumpkin Spice Cake Ingredients:

  • 4 eggs
  • 2 C sugar
  • 1 C vegetable oil
  • 1 can pumpkin (15 oz)
  • 2 C flour (I use 1 C whole wheat flour + 1 C unbleached flour)
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves

Easy peazy directions:

In a mixing bowl, combine the eggs, sugar, oil and pumpkin. Beat at medium speed until smooth. Next, mix your dry ingredients. Look how gorgeously yin-yangy my 1/2 and 1/2 whole wheat and white flour looks: Pumpkin Spice Cake recipe Add in the spices: Pumpkin Spice Cake recipeStart pouring dry ingredients into mixer, and mix well. Spread into a 15 x 9 x 1 jelly roll pan. Pumpkin Spice Cake recipeBake at 350 degrees for 25-30 minutes, until a toothpick inserted in the middle comes out clean. Cool completely on a wire rack. Pumpkin Spice Cake recipe

White Chocolate Whipped Topping Ingredients:

  • 2 tubs whipped topping such as Cool Whip, thawed
  • 2 cups white chocolate chips, I use Nestle
  • 1/2 tsp cinnamon

Melt white chocolate chips in a glass bowl in the microwave for 1 minute on medium-high heat (70%). Stir, and you’ll magically see how they continue melting until smooth. If needed, heat another 10 seconds on 70% and stir. Gently fold melted white chocolate into whipped topping. Sprinkle in 1/2 tsp cinnamon for extra color and flavor.

Assembling Pumpkin Spice Cake Trifle

Carefully break the cake into chunks. I ended up only needing about 3/4 of the cake, but a larger trifle bowl could hold the entire cake.

Layer Pumpkin Spice Cake chunks on the bottom of the bowl, then lightly spread a layer of white chocolate whipped topping. Repeat two more times, ending with topping on top.

Sprinkle a few cake crumbs on top, or if you have graham crackers or gingersnaps on hand, those crumbs would do nicely as well.

Layered Pumpkin Spice Cake Trifle, it's super easy but looks like it took you all day to make. Perfect recipe for late summer into Fall!This post was originally published on September 3, 2014.

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Pumpkin Spice Cake Trifle

Course Dessert
Servings 8
Author Ann-Marie

Ingredients

Pumpkin Spice Cake:

  • 4 eggs
  • 2 C sugar
  • 1 C vegetable oil
  • 1 can pumpkin 15 oz
  • 2 C flour I use 1 C whole wheat flour + 1 C unbleached flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves

White Chocolate Whipped Topping:

  • 2 tubs whipped topping such as Cool Whip thawed
  • 2 cups white chocolate chips I use Nestle
  • 1/2 tsp cinnamon

Instructions

  1. In a mixing bowl, combine the eggs, sugar, oil and pumpkin. Beat at medium speed until smooth. Next, mix your dry ingredients. Look how gorgeously yin-yangy my 1/2 and 1/2 whole wheat and white flour looks:

    Add in the spices.

    Start pouring dry ingredients into mixer, and mix well. Spread into a 15 x 9 x 1 jelly roll pan.

    Bake at 350 degrees for 25-30 minutes, until a toothpick inserted in the middle comes out clean. Cool completely on a wire rack.

  2. Melt white chocolate chips in a glass bowl in the microwave for 1 minute on medium-high heat (70%). Stir, and you'll magically see how they continue melting until smooth. If needed, heat another 10 seconds on 70% and stir. Gently fold melted white chocolate into whipped topping. Sprinkle in 1/2 tsp cinnamon for extra color and flavor.

    Carefully break the cake into chunks. I ended up only needing about 3/4 of the cake, but a larger trifle bowl could hold the entire cake.

  3. Layer Pumpkin Spice Cake chunks on the bottom of the bowl, then lightly spread a layer of white chocolate whipped topping. Repeat two more times, ending with topping on top.

    Sprinkle a few cake crumbs on top, or if you have graham crackers or gingersnaps on hand, those crumbs would do nicely as well.

Be sure to follow me on Pinterest, and check out more of my family favorite recipes, such as Bourbon Brown Sugar Pork Loin Roast:

A slow cooker pork recipe to impress! Perfectly roasted pork loin with a bourbon brown sugar glaze.

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Filed Under: Desserts, Recipes

Comments

  1. Cherie from Queen of Free says

    September 3, 2014 at 4:44 pm

    beautiful photo! so pretty I want to eat it. ๐Ÿ™‚

    Reply
  2. Ashley @ Simply Designing says

    September 3, 2014 at 10:02 pm

    This looks SO delicious!!!!

    Reply
  3. Heather at Basilmomma says

    September 5, 2014 at 9:58 pm

    Look at you and your food post! I love it! Great photos ๐Ÿ™‚

    Reply
  4. Sarah @ SarahTitus.com says

    September 10, 2014 at 6:42 pm

    Really? People hate Pumpkin? Craziness! LOL. Thank you for sharing the recipe. It seriously looks so good! And thanks for linking up at Frugal Friday. ๐Ÿ™‚

    Reply
  5. Frances Webster says

    October 23, 2014 at 3:55 am

    This looks so pretty and sounds so yummy. I am hoping to make this for my Bingo group this Friday. I have never made a trifle before so I have a couple questions. Can this be made a day ahead of time and just refrigerated? Also, how do you serve it? Do you just dig in with a spoon and serve whatever you come up with? Or is there a special trick.

    Thank your for posting this recipe. I am SOOOO into pumpkin right now.
    Brenwtood, CA

    Reply
    • Ann-Marie says

      October 23, 2014 at 8:50 am

      Bingo group – how fun! Yes refrigerating a day ahead will work fine, you may just want to wrap/cover the top. And I use a long handled spoon and try to go down vertically to serve at least a couple layers deep, rather than just skimming off the top. Thanks for your comment and hope your bingo group likes it!

      Reply
  6. Kate says

    November 22, 2015 at 10:16 am

    How strong is the pumpkin flavor in this cake? It looks delicious, but just wondering if those in my life who are not as into pumpkin can still enjoy it. Could the recipe be made with less pumpkin than it calls for, if necessary? (And should I substitute something for it if so?). Thanks for your advice!

    Reply
    • Ann-Marie says

      November 23, 2015 at 9:50 pm

      Hi Kate! Thanks so much for your question. I don’t personally think it’s too terribly pumpkin-y, but you could I supposed cut it back to half a can and I don’t really think you’d need to substitute anything in its absence. You could also just check around for a spice cake recipe and see how similar it may be? Good luck!

      Reply
  7. Lisa says

    September 23, 2022 at 2:04 pm

    I just got done making the cake. It is wonderful.! I have cubed it and it is in the freezer. I donโ€™t need it till next month. Question. When combining the melted chocolate with the cool whip will it melt the cool ship? I know to cool somewhat, but if you wait to long the chocolate will harden.

    Reply
    • Ann-Marie says

      October 1, 2022 at 10:45 pm

      I’m so glad you enjoyed the trifle cake! You can let the melted chocolate cool just a bit before mixing with the Cool Whip, and then just do part at at time and it should work fine!

      Reply

Trackbacks

  1. 35 Pumpkin Recipes for Fall says:
    September 7, 2014 at 4:36 pm

    […] Pumpkin Spice Cake Trifle […]

    Reply
  2. 50 Pumpkin Spice Recipes - Kendall Rayburn says:
    September 24, 2014 at 12:02 am

    […] Pumpkin Spice Cake Trifle // Chaos is Bliss […]

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