Pumpkin Spice Cheesecake Trifle with Toffee Crunch

Recipe Collection: Dessert

Pumpkin Spice Cheesecake Trifle with Toffee Crunch brings the flavors of fall to your table with layers of moist pumpkin spice cake, luscious cheesecake pudding, and crunchy toffee bits. This vegetarian American dessert is perfect for gatherings and is sure to impress your guests with its delightful combination of textures and tastes.

Easily customizable, it’s great for holiday celebrations or any special occasion. You can find this recipe and more on the easyChef Pro App, which offers personalized recommendations, AI-powered pantry tracking, and a smart shopping list for the best prices. Select this recipe, organize your ingredients, and follow our step-by-step guide to create a stunning dessert today!

Overview

This Decadent Pumpkin Spice Trifle is a show-stopping dessert perfect for the holiday season. Layers of moist pumpkin spice cake, creamy cheesecake pudding, and crunchy toffee bits create a symphony of flavors and textures that will delight your guests. This trifle is not only visually stunning but also incredibly delicious, making it a guaranteed 5-star treat.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Nuts, Gluten

Cuisine

American

Serving Size: 20

Cooking Time: 45 minutes

Ingredients

• 15.25 Ounces (oz) package spice cake mix, packaged
• 3.4 Ounces (oz) package instant vanilla pudding, packaged
• 1 Cup pumpkin puree
• 0.5 Cup water
• 0.5 Cup vegetable oil
• 3 Large eggs
• 2 Teaspoons (tsp) pumpkin pie spice
• 2 Cups cold milk
• 6.8 Ounces (oz) packages cheesecake flavor instant pudding and pie filling, packaged
• 2 Cups whipped topping
• 1 Cup chopped toasted pecans
• 1 Cup English toffee bits
• 0.5 Cup caramel sauce (optional, for drizzling)

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. In a large mixing bowl, combine the spice cake mix, vanilla pudding mix, pumpkin puree, water, vegetable oil, eggs, and pumpkin pie spice. Mix until smooth and well combined. Pour the batter into the prepared baking dish.
3. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool to room temperature on a wire rack. Once cooled, cut the cake into 1-inch cubes.
4. In a separate bowl, whisk together the cold milk and cheesecake pudding mix until thickened, about 2 minutes. Gently fold in the whipped topping until fully incorporated.
5. In a large trifle bowl or glass serving dish, layer 1/3 of the cake cubes at the bottom. Top with 1/3 of the cheesecake cream mixture, then sprinkle with 1/3 of the chopped pecans and toffee bits. Drizzle with caramel sauce if using.
6. Repeat the layering process two more times, finishing with a layer of cheesecake cream and a final sprinkle of pecans and toffee bits on top.
7. Refrigerate the trifle for at least 1 hour before serving to allow the flavors to meld and the layers to set.

Enjoy your homemade Pumpkin Spice Cheesecake Trifle with Toffee Crunch!