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 holiday gatherings and is a showstopper that caters to those with gluten, dairy, egg, and nut allergies.

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Overview

This Decadent Pumpkin Spice Trifle is a stunning dessert ideal for the holiday season. Layers of pumpkin spice cake, creamy cheesecake pudding, and crunchy toffee bits offer a delightful mix of flavors and textures. This visually appealing trifle promises a 5-star treat for your guests.

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, packaged
• 1 Cup pecans, toasted and chopped
• 1 Cup English toffee bits
• 0.5 Cup caramel sauce (optional, for drizzling)

Steps

1. Preheat your oven to 350°F (175°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 dish or glass bowl, 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 a light layer of caramel sauce over the top, if using.
6. Repeat the layering process two more times, finishing with a final layer of cheesecake cream and a generous sprinkle of pecans and toffee bits.
7. Refrigerate the trifle for at least 1 hour before serving to allow the flavors to meld and the layers to set.
8. Serve chilled and enjoy the delightful combination of flavors and textures in every bite.

Enjoy your homemade Pumpkin Spice Cheesecake Trifle with Toffee Crunch!