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Pumpkin Spice Cake Trifle

Course Dessert
Servings 8
Author Ann-Marie


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


  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.