Hamdi Saidani This Pioneer Woman Pumpkin Trifle is a creamy and decadent recipe, which is made with spice cake mix and pumpkin puree. It’s a showstopping holiday dessert, ready in about 2 hours plus chilling time.
Pioneer Woman Pumpkin Trifle Ingredients
- 1 (15.25 oz.) box spice cake mix
- 1 cup buttermilk
- 1/2 cup canola oil
- 3 large eggs
- 16 oz. cream cheese, at room temperature
- 1 (15-oz.) can pumpkin puree
- 1 1/2 cups granulated sugar, divided
- 2 tsp. pumpkin pie spice
- 1 Tbsp. vanilla extract, divided
- 2 1/2 cups crushed gingersnap cookies (8 oz.), plus more for garnish
- 3 cups heavy whipping cream
- Chopped candied ginger, for garnish, optional
How To Make Pioneer Woman Pumpkin Trifle
- Bake the cake: Preheat the oven to 350°F. Prepare the spice cake mix according to package directions, using the buttermilk, oil, and eggs. Pour the batter into a greased 9×13-inch baking pan and bake as directed. Let the cake cool completely on a wire rack for about 1 hour. Once cooled, cut about half of the cake into 1-inch cubes (you will have leftover cake).
- Make the pumpkin filling: In a large bowl, beat the room temperature cream cheese with an electric mixer until smooth. Add the pumpkin puree, 1 cup of the sugar, the pumpkin pie spice, and 1 teaspoon of vanilla extract. Beat until everything is fully combined.
- Whip the cream: In a separate, clean bowl, beat the heavy cream with the remaining ½ cup of sugar and the remaining 2 teaspoons of vanilla extract on medium-high speed until stiff peaks form.
- Lighten the pumpkin mixture: Gently fold about 1 ½ cups of the whipped cream into the pumpkin mixture to lighten it.
- Assemble the trifle: Arrange half of the cake cubes in the bottom of a large trifle dish. Spread half of the pumpkin mixture over the cake. Sprinkle half of the crushed gingersnap cookies on top. Spread half of the remaining whipped cream over the cookies. Repeat all the layers one more time.
- Garnish and chill: Garnish the top with a sprinkle of additional cookie crumbs and candied ginger, if using. Serve immediately, or cover and chill for up to 1 day before serving.
Recipe Tips
- How to get clean, distinct layers? The key is to make sure your cake is completely cool before you start assembling. When spreading the layers, be gentle and use an offset spatula to guide the fillings to the edge of the glass for a beautiful presentation.
- Can I make the cake from scratch? Absolutely. If you have a favorite 9×13-inch spice cake recipe, you can use that instead of a box mix.
- How to make this ahead of time? This is a perfect make-ahead dessert. You can assemble the entire trifle, cover it with plastic wrap, and refrigerate it for up to 24 hours. The flavors will meld together beautifully.
- Can I use a different kind of cookie? Yes. If you don’t have gingersnaps, crushed shortbread, Biscoff cookies, or even pecan sandies would be delicious substitutes.
What To Serve With Pumpkin Trifle
This decadent dessert is a showstopper all on its own, perfect after a holiday meal.
- A cup of hot coffee or a pumpkin spice latte
- A small glass of dessert wine or sherry
- A scoop of vanilla bean ice cream on the side
How To Store Pumpkin Trifle
- Refrigerate: Cover the trifle dish tightly with plastic wrap and store it in the refrigerator. It will stay fresh for up to 3 days, although the cookie layer will soften over time.
Pumpkin Trifle Nutrition Facts
- Serving Size: 1 serving
- Calories: 680 kcal
- Fat: 40g
- Carbohydrates: 75g
- Protein: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this in a regular bowl instead of a trifle dish?
Yes. If you don’t have a trifle dish, a large, deep glass bowl will also work beautifully to show off the layers.
Why did my whipped cream go flat?
This can happen if the heavy cream is not very cold before you start, or if it’s over-whipped. For the best results, chill your bowl and beaters in the freezer for 10 minutes before you start, and whip only until stiff peaks form.
Can I use homemade pumpkin puree?
It’s best to use canned pumpkin puree for this recipe. Homemade puree can often be more watery, which could make the pumpkin filling too thin.
Try More Pioneer Woman Recipes:
- Pioneer Woman Pumpkin Puree Recipe
- Pioneer Woman Pumpkin Chocolate Chip Cookies Recipe
- Pioneer Woman Pumpkin Bread Pudding Recipe
Pioneer Woman Pumpkin Trifle Recipe
Description
A stunning layered dessert with cubes of spiced cake, creamy pumpkin-cream cheese filling, whipped cream, and a crunchy gingersnap cookie crumble.
Ingredients
Instructions
- Bake the spice cake in a 9×13-inch pan according to package directions. Let it cool completely, then cut half of it into 1-inch cubes.
- Beat the softened cream cheese until smooth. Beat in the pumpkin puree, 1 cup of sugar, pumpkin pie spice, and 1 tsp of vanilla.
- In a separate bowl, whip the heavy cream with the remaining ½ cup sugar and 2 tsp vanilla until stiff peaks form.
- Fold 1 ½ cups of the whipped cream into the pumpkin mixture.
- Layer in a trifle dish: half the cake cubes, half the pumpkin mixture, half the cookie crumbs, and half the remaining whipped cream.
- Repeat the layers once more.
- Garnish with extra cookie crumbs and chill until ready to serve.
Notes
- u003cliu003eUsing a box cake mix is a fantastic shortcut for this impressive-looking dessert.u003c/liu003eu003cliu003eEnsure the cream cheese is at room temperature to avoid a lumpy pumpkin filling.u003c/liu003eu003cliu003eThis trifle is even better when made a day ahead, as it allows the flavors to meld together.u003c/liu003eu003cliu003eDon’t press the layers down; keep them light and airy for the best texture.u003c/liu003e
Pioneer Woman Pumpkin Trifle Recipe
