Pumpkin Trifle
Homemade Pumpkin Cream Trifle Pumpkin season is my favorite, and while a classic pumpkin pie will always have a place on my holiday table, this trifle is 100% stealing the spotlight this year!
- 1⅛ cups all-purpose flour (170g, $0.25)
- ½ tsp baking powder ($0.02)
- ½ tsp baking soda ($0.01)
- ¼ tsp salt ($0.01)
- 1 Tbsp pumpkin pie spice ($0.22)
- ¾ cup brown sugar (165g, $0.40*)
- ⅓ cup vegetable oil ($0.21)
- ⅓ cup applesauce (95g, $0.23)
- 2 eggs ($0.50)
- ½ cup buttermilk ($0.22)
- 1½ cups heavy whipping cream ($2.12)
- ¾ cup powdered sugar (95g, $0.22)
- 1 tsp vanilla extract ($0.67)
- 16 oz. cream cheese (room temperature, $3.64)
- 15 oz. can pure pumpkin puree ($1.96**)
- ½ cup brown sugar (100g, $0.24)
- 2 tsp pumpkin pie spice ($0.15)
- ½ cup walnuts (chopped, (95g) $1.35)
- Gather and prepare all ingredients. Preheat your oven to 350°F. Lightly grease a 9-inch cake pan, then line the bottom with parchment paper for easy release.
- ***To make the cake, in a medium mixing bowl, add the flour, baking powder, baking soda, salt, and pumpkin pie spice. Using a hand mixer (or stand mixer with the paddle attachment), combine the ingredients at low speed, then set the bowl aside.
- In a separate large bowl, with the mixer on low, mix the brown sugar, vegetable oil, applesauce, and eggs until combined.
- With the mixer on low, add half of the flour blend to the large bowl and mix until just combined. Pour in the buttermilk and mix again. Finish by adding the remaining flour and mixing until everything is just incorporated, being careful not to overmix as this can make the cake dense.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until golden and a toothpick comes out clean. Let the cake cool completely.
- While the cake is baking, make the whipped cream. In a medium bowl, using a hand mixer, mix the heavy cream at high speed until it is thick and fluffy, but not stiff. Turn the hand mixer to low speed, add the powdered sugar and vanilla, and continue beating until the ingredients are fully incorporated. Then, turn the mixer to high until stiff peaks form. Set aside.
- For the pumpkin cheesecake filling, in a medium bowl, using a hand mixer on medium speed, mix the cream cheese, pure pumpkin, brown sugar, and pumpkin pie spice until soft and creamy, 2-3 minutes, then set aside.
- To assemble the trifle, cut the cooled cake into 1-inch pieces and add half of the cake pieces to the bottom of the trifle dish, covering the bottom. Then gently spread half of the pumpkin cheesecake filling evenly over the cake. Next, carefully spread half of the whipped cream evenly over the top of the pumpkin layer.
- Repeat the process, layering the remaining cake, pumpkin cheesecake filling, then whipped cream. Top with chopped walnuts and enjoy!
I leave my block of cream cheese out for about 30 minutes before making the cheesecake layer so it can soften and come to temperature. Try this Pumpkin Trifle with homemade spiced cake, pumpkin cheesecake filling, and whipped cream.
Lightly grease a 9-inch cake pan, then line the bottom with parchment paper for easy release. ***To make the cake, in a medium mixing bowl, add the flour, baking powder, baking soda, salt, and pumpkin pie spice. With the mixer on low, add half of the flour blend to the large bowl and mix until just combined.
In a medium bowl, using a hand mixer, mix the heavy cream at high speed until it is thick and fluffy, but not stiff. For the pumpkin cheesecake filling, in a medium bowl, using a hand mixer on medium speed, mix the cream cheese, pure pumpkin, brown sugar, and pumpkin pie spice until soft and creamy, 2-3 minutes, then set aside.
To assemble the trifle, cut the cooled cake into 1-inch pieces and add half of the cake pieces to the bottom of the trifle dish, covering the bottom. Then gently spread half of the pumpkin cheesecake filling evenly over the cake. It will slightly alter the taste and texture of the cake, but it will still be great. **Make sure you’re grabbing pure pumpkin puree. NOT pumpkin pie filling ! ***The cake needs to be completely cooled before assembling the trifle, or it will become soggy.
Lightly grease a 9-inch cake pan and line the bottom with some parchment paper to make removing the cake easier after baking. Make the spiced cake: Add 1⅛ cups flour, ½ tsp baking powder, ½ tsp baking soda, ¼ tsp salt, and 1 Tbsp pumpkin pie spice to a medium mixing bowl.
Now, combine the wet components (¾ cup brown sugar, ⅓ cup vegetable oil, ⅓ cup applesauce, and 2 eggs) in a separate large bowl using your mixer on low. With the mixer on low, add half of the flour mixture to the wet ingredients and mix until just combined. Bake the cake for 25-30 minutes, or until it’s golden on top and a toothpick inserted into the center comes out clean.
Make the whipped cream: Use a hand mixer to whip 1½ cups heavy cream at high speed until thickened and fluffy, but not stiff. Now add ¾ cup powdered sugar and 1 tsp vanilla extract to the whipped cream.
Make the pumpkin cheesecake layer: Add 16 oz. room temperature cream cheese, 15 oz. can pure pumpkin puree, ½ cup brown sugar, and 2 tsp pumpkin pie spice to a medium-sized bowl. Mix with your hand mixer on medium speed until soft and creamy, about 2-3 minutes, and set aside. Make the trifle: Once the cake is fully cooled, slice it into 1-inch pieces.
Repeat the process by topping the whipped cream with the remaining cake pieces, then the pumpkin cheesecake, and finally the rest of the whipped cream. I’d make the cake and store it at room temperature (covered) up to 2-3 days ahead of time.