Description
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)
- 1 package (3.4 oz) instant vanilla pudding mix
- 1 package (3.4 oz) instant butterscotch pudding mix
- 3 cups cold milk
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 container (16 oz) frozen whipped topping, thawed
- 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.
- Do not freeze; texture may change.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 18g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
