This Easy Pumpkin Trifle is a simple yet stunning no-bake dessert layered with creamy pumpkin spice pudding, fluffy whipped topping, and cubes of soft cake. It’s rich, comforting, and full of fall flavor — ideal for Thanksgiving or any cozy gathering.
Why You’ll Love This Recipe
I love how this dessert comes together with minimal effort but still looks impressive on the table. It’s no-bake, so there’s no need to turn on the oven. The layers of spiced pumpkin, whipped cream, and cake make each bite a delicious medley of textures and flavors. Plus, it’s easy to make ahead of time, which makes it a go-to for busy holiday prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 box (15.25 oz) yellow cake mix (plus ingredients listed on the box to prepare it)
1 can (15 oz) pumpkin puree (not pumpkin pie filling)
Optional garnish: crushed gingersnap cookies or chopped pecans
Directions
I start by baking the yellow cake according to the instructions on the box. Once it’s baked and completely cooled, I cut it into 1-inch cubes.
In a large mixing bowl, I whisk together the pumpkin puree, vanilla pudding mix, butterscotch pudding mix, cold milk, cinnamon, nutmeg, and ginger until smooth and thickened.
I fold in half of the whipped topping into the pumpkin mixture until well combined.
In a trifle dish or large glass bowl, I layer half of the cake cubes at the bottom, followed by half of the pumpkin mixture, then a layer of whipped topping.
I repeat the layers one more time: cake, pumpkin mixture, and the remaining whipped topping on top.
I chill the trifle in the refrigerator for at least 2–3 hours before serving. Right before serving, I like to sprinkle the top with crushed gingersnap cookies or chopped pecans for a little crunch.
Servings and timing
This recipe makes about 12 servings. It takes around 20 minutes to prepare (not including the cake baking and chilling time), and about 2–3 hours to set properly in the fridge.
Variations
I sometimes swap the yellow cake for spice cake to enhance the fall flavors even more. If I want to make it a bit lighter, I use sugar-free pudding and light whipped topping. For a more decadent twist, I drizzle caramel sauce between the layers or use crushed gingerbread instead of cake. Individual trifles in jars also make cute, single-serve portions.
Storage/Reheating
I store any leftovers in the fridge, tightly covered, for up to 3 days. Since it’s a chilled dessert, there’s no need to reheat it. I avoid freezing it as the texture of the whipped topping and pudding can become watery once thawed.
FAQs
How far in advance can I make pumpkin trifle?
I usually make it up to 24 hours in advance. It actually tastes better after chilling overnight, as the flavors meld together beautifully.
Can I use fresh pumpkin instead of canned?
Yes, I can use homemade pumpkin puree, as long as it’s thick and not too watery. I make sure to drain excess liquid for best results.
What can I use instead of butterscotch pudding?
If I don’t have butterscotch pudding, I use two packs of vanilla pudding and add a tablespoon of maple syrup or caramel extract to bring in some depth of flavor.
Can I use real whipped cream instead of frozen topping?
Yes, I often swap the frozen topping with freshly whipped cream. I whip 2 cups of heavy cream with a few tablespoons of powdered sugar until soft peaks form.
What type of cake works best?
I like using yellow cake, but spice cake, gingerbread cake, or even pound cake work great in this recipe. I just make sure it’s sturdy enough to hold the layers without getting too soggy.
Conclusion
This Easy Pumpkin Trifle is a must-make for fall. It’s packed with cozy spices, layered with rich pumpkin and creamy textures, and makes a showstopping dessert with almost no effort. I find it perfect for potlucks, holidays, or anytime I want to impress without stress.
This Easy Pumpkin Trifle is a no-bake fall dessert featuring layers of spiced pumpkin pudding, fluffy whipped topping, and cubes of soft cake. Perfect for Thanksgiving or cozy gatherings.
Ingredients
1 box (15.25 oz) yellow cake mix (plus ingredients listed on the box to prepare it)
1 can (15 oz) pumpkin puree (not pumpkin pie filling)
Optional garnish: crushed gingersnap cookies or chopped pecans
Instructions
Bake the yellow cake according to the box instructions. Let it cool completely, then cut into 1-inch cubes.
In a large bowl, whisk together pumpkin puree, vanilla pudding mix, butterscotch pudding mix, cold milk, cinnamon, nutmeg, and ginger until smooth and thickened.
Fold in half of the whipped topping into the pumpkin mixture until well combined.
Layer half of the cake cubes at the bottom of a trifle dish or large glass bowl, followed by half of the pumpkin mixture, then a layer of whipped topping.
Repeat the layers: cake cubes, pumpkin mixture, and the remaining whipped topping on top.
Chill the trifle in the refrigerator for at least 2–3 hours before serving.
Optional: Sprinkle crushed gingersnap cookies or chopped pecans on top just before serving.
Notes
Use spice cake or gingerbread cake for a richer fall flavor.
Sugar-free pudding and light whipped topping can lighten up the dessert.
Make individual servings in jars for a fun presentation.
Store leftovers covered in the fridge for up to 3 days.
