This Pumpkin Butterscotch Spice Cake Trifle is an easy and elegant trifle with layers of pumpkin butterscotch pudding, cinnamon-spiced maple whip cream, and spice cake! This Pumpkin Butterscotch Spice Cake Trifle is an amazing fall dessert!
Trifles are easy to throw together. Literally. Trifles are fantastic to make because they don’t have to look perfect. By nature, they’re a bit more haphazard. You literally just sort of throw everything together, attempt for it to look picturesque and pretty, but accept that it will be a bit haphazard. That’s part of their charm! This Pumpkin Butterscotch Spice Cake Trifle is no exception.
Correction: Trifles *should* be easy, unless you make it hard on yourself. I did this –>self-imposed difficulties in assembling the trifle.
First, I nearly cried when I ran out of Cool Whip halfway through because I didn’t properly ration or measure. I just slapped it on. Okay, I didn’t cry, but we’ll say I was… highly distressed. Without any backup containers in the house, I briefly pondered whose house I could possibly be in, then walked out the door in my pajamas (yes, I was that person) and drove to the corner store for another container. Or four. I can’t be caught in this scenario again, after all.
Btw, I like to refer to the Dollar General down the street as the ‘corner store’ because it sounds much more quaint and 1950s than ‘the dollar store.’ Don’t you think?
Things move along more swimmingly after the emergency Cool Whip run, but I probably could’ve made the layers a bit more even in this Pumpkin Butterscotch Spice Cake Trifle. Who really cares though? Remember… we’re going for charm.
Next, I plan to make tall and puffy mountains of Cool Whip atop the trifle. They turn out to be more like little hills. I dunno… they’re still pretty cute.
Then I sprinkled the top with toffee bits, not because there’s toffee anywhere else in this trifle. No, they’re just for fun. I was supposed to reserve cake crumbs as a garnish, but I made the affirmative decision to go with toffee bits. Yes, that’s my story and I’m sticking to it. I planned the toffee bits. I actually really did.
Lastly, I decide that I’m really, really, *really* in the mood for Pumpkin Butterscotch Spice Cake Trifle and will eat it for breakfast, lunch, dinner, and everything in between because in an instance of very poor planning, I made it the day before we are going out of town for a week. Pumpkin Trifle ALL DAY. Perfect!
That is the saga of this Pumpkin Trifle recipe. But seriously, it’s easy. Just make sure to have the correct amount of ingredients on hand and you’ll be golden! This Pumpkin Butterscotch Spice Cake Trifle is luscious. Lots of layers of spice cake, pumpkin-butterscotch pudding, and fancified Cool Whip (by way of some cinnamon and maple syrup). It’s altogether quite light, but is packed with so many great flavors and spices, best of all pumpkin, of course.
Pumpkin Butterscotch Spice Cake Trifle
Ingredients
- 1 - box spice cake mix prepared according to instructions (mine required 1 c. water, 1/2 c. oil, 3 eggs)
- 1 - 15 oz. can pureed pumpkin
- 1 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. ginger
- 3 c. cold milk low-fat works fine
- 4 boxes instant butterscotch pudding mix
- 2 - 8 oz. containers Cool Whip thawed
- 1 tsp. cinnamon
- 1/4 c. maple syrup
- Optional garnish: 2 tbsp. toffee bits
Instructions
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Prepare spice cake mix according to instructions on the box. Allow to cool completely.
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Break up the cake into coarse crumbs and crumbles. Reserve 1/4 c. for garnish (if not using toffee bits as garnish), and divide the remaining crumbs into 4 equal portions.
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In a large bowl, combine pumpkin, 1 tsp. cinnamon, pumpkin pie spice, ginger, milk, and instant pudding mixes. Whisk til smooth, and set aside.
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In a large bowl, fold together Cool Whip, cinnamon, and maple syrup.
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To assemble the trifle, from bottom to top, it will be as follows: cake crumbs, pudding, cake crumbs, Cool Whip, cake crumbs, pudding, cake crumbs, Cool Whip, garnish. Got it? 🙂
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To assemble, evenly sprinkle one portion of the spice cake crumbs into the bottom.
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Next, gently spread half of the pumpkin butterscotch mixture over the cake crumbs.
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Sprinkle a second portion of the cake crumbs.
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Gently spread half of the Cool Whip mixture over the cake crumbs.
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Sprinkle the third portion of cake crumbs over the Cool Whip.
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Gently spread the remaining pumpkin butterscotch mixture over the cake crumbs.
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Sprinkle the fourth and final layer of cake crumbs.
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Spread remaining Cool Whip mixture.
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Garnish with toffee bits, or the 1/4 c. reserved cake crumbs - whichever you chose.
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Enjoy!
I have faith in your ability to portion out the Cool Whip properly, despite my own shortcoming, but just in case, I’ve added extra into this Pumpkin Trifle recipe so you don’t have to run to the dollar store in your PJs. 🙂
If you’re interested in other simple pumpkin desserts, I recommend this Double Layer Pumpkin Cheesecake (no-bake) that comes together in about 10 minutes flat, these Pumpkin Nutella Whoopie Pies (the Nutella Buttercream filling is the bomb!), or these Pumpkin Spice Latte Cookies – they’re so chewy and wonderful. These are awesome recipes!
This trifle looks fantastic, Sarah! I love how easy these are to throw together too, unless you run out of ingredients! 🙂 Which, I have cried before when that has happened…more like tears of frustration, but I know how you feel! And this definitely looks like the best breakfast, lunch, and dinner!
Lol! Right? I knew my fellow food blogger friends would understand the frustration when you’re in the middle of something and have to run out to the store real quick because you forgot an ingredient or simply didn’t plan well enough. Ugh! I had to make 2 runs yesterday for forgotten items! Usually, I can get S.O. to do it for me, but he was too busy wallowing in the Buffalo Bills loss. Haha! Hope you had a wonderful weekend! 🙂
I’m sorry, but I was laughing when I was reading your saga of the Pumpkin Trifle. Laughing with you, not at you… I’ve found myself short on ingredients too many times, and have gone to the store without makeup(which is a huge thing for me) for just one ingredient. I think your trifle looks amazing! Cool Whip never cooperates when you want a photo of it… Gorgeous photos and the combination of flavors really works well! Pinned:)
Right? We’ve all been there! Usually I handle that situation with more grace, but I was in a time crunch, and going out of town, and… you know how it goes. Just the timing of it! Lol! I knew my blog friends would totally get it! 🙂
Sarah, we made this for Thanksgiving and it was gone at the end of the day. No leftovers:( I will be making it again!
YAY! I’m so glad you tried it and liked it! That’s awesome! Thanks for letting me know. I hope you had a wonderful Thanksgiving, Heather! 🙂
I hear you, this happens with me all the time! Somehow I am never able to find ingredients when I need them the most, so annoying! But I think your trip to the store was worth it because this looks incredible! Gorgeous photography and I want to eat all of it now! Pinned!
Even yesterday, I had to run out TWICE for ingredients! Lol! Most days that doesn’t bother nearly as much as when I’m in a time crunch and already a little frazzled. But it all worked out! Thanks so much for your kind comment, Manali! Your brownies today are beautiful!!! 🙂
This looks amazing Sarah! I love your saga – so funny, I’ve totally gotten so irritated at running out of something when I think I have enough! Although, often my recipe “adaptations” are solely because I decided I needed to make something right that minute, even though I am missing half the ingredients!
Lol! Yeah, I’ve been there too. ‘Well I don’t have ____ so I’ll use ____” = new recipe altogether. Haha! 🙂
I’ve never been a trifle girl, but this recipe might make me change my mind!!!! Thanks for sharing.
Thanks, Allison! Yes, let’s change your mind about trifles! Haha! This one’s great – perfect fall flavors and it’s super easy as long as you have lots of Cool Whip in the house! 🙂
I love trifles of any kind. Adding this one to my collection of recipes! Glad I found it at the Wonderful Wednesday Hop!
Oh, great! I’m so glad you have a new trifle recipe to try! Thanks so much for your comment, Susan! 🙂
Oh, yum! This looks soo good! Pinned to try it. This has two of my hubby’s favorites – pumpkin and butterscotch – so he will love it! And he might let me try a bite, too. 😉
Hi Lisa! That’s awesome! I’m so glad you like the recipe! Let me know if you try it. 🙂 Happy Friday!
Girl, when a dessert looks as divine as this, who cares if the layers are even!! 😉 I wish I could dive straight into it!
Lol! Thanks so much, Jocelyn! I just had a tough morning with 2 recipe fails, and your comment totally brightened my day!! Thanks so much for your kind words! 🙂
*drool*! Featuring at this week’s Wednesday Whatsits- thanks for linking up!
Hey Sarah! Just dropping by to let you know I’m featuring your trifle this week at the Wonderful Wednesday Blog Hop #100!! Come on by to check it out 🙂
That’s great news! Thanks so much! I really appreciate it! 🙂 I’ll see you at the party!
Love trifles and adding this one to my recipes! Thanks for sharing 🙂
That’s great! So glad you like the recipe! Let me know if you try it! 🙂
I don’t usually like trifles, this version could persuade me otherwise. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
So glad you like this one! Thanks for the party, Laura! 🙂
This is so pretty! I love how gorgeous the layers look. Oh and I feel your pain when you run out of an ingredient. Glad you recovered quickly 🙂
Haha! I think we’ve all been there, right? Thanks so much, Raquel! Happy Thanksgiving!! 🙂
Hi,
Is the amount of maple syrup and cinnamon for 12 oz. of Cool Whip or is it doubled for 24 oz. of
Cool Whip?
I just finished making this and it didn’t seem to me like 1/4 cup syrup and 1/2 tsp. cinnamon was enough. Also, at least for the trifle dish I used, I think 1 12 oz. tub and 1 6 oz. tub would be enough.
It looks gorgeous and I am sure it is going to taste wonderful, since, of course, I tasted the components as I was putting it together.
Clara
Since trifles are so tossed together, I think it probably depends on a little on the size of dish, and how big you end up making the layers! But I bet 2 of the 8 oz. container size would probably be enough. You’re right – you could easily add more cinnamon. I didn’t add more maple syrup because it just takes all the fluff out of the cool whip and makes it heavy! How did it taste??
Made this and it was delicious. Making it again tomorrow for different group!
Would suggest keeping mixed ingredients refrigerated until needed to avoid
them not being thick enough. Great recipe.
I’m so glad you liked it, Donna! Thank you so much for the kind comment!!!
? What about making night before ? Just wondering . Also as I was making all this deliciousness , I’ve decided that the filling is perfectly suitable for putting into a blind baked pie crust and use the filling as is and top it with the fancy cool whip !!!! Boom pie !
Yes! You can definitely make this the night before, and store it in the refrigerator. It tastes great nice and chilled. It’ll last up to 5 days or so, but it will be best on days 1 and 2, for sure!
Oh, and I LOVE the idea of this as a pie filling!!! I have to try that!
My pudding mix didn’t set up either, but I realized afterwards it’s probably coz I used cashew/almond milk. This could be the same issue others had. I’m sure you have to use proper milk. The taste of each component was amazing, so I’m definitely trying it again. I made an angel food cake & added pumpkin pie spice instead of a spice cake…delish!
I’m sorry to hear that! I just made this again recently, but with chocolate pudding and chocolate cake, and it set up just fine. I don’t know why others have had issues. As long as it’s chilled properly, it should be fine. I’m glad you liked it regardless, and that you enjoyed the different components. 🙂 Happy Thanksgiving!
Can you use fresh whipped cream instead of Cool Whip or do you think it wouldn’t be “stiff” enough? I can’t stand Cool whip 🙁
Yes, you can absolutely use homemade whipped cream or fresh whipped cream instead. My S.O. hates Cool Whip too!
What size box of pudding? Small or large?
Small boxes – 3.4 oz. Thanks so much for pointing out that I need to include that more specifically. I hope you enjoy!
Can I freeze this?
Hi there! I don’t think it would freeze all that well, to be honest. If you made the cake ahead of time, that would easily freeze, and then you could assemble it later… but I think the completely assembled trifle wouldn’t freeze very well! I’m sorry!
If I wanted to omit the pumpkin is there something I should replace it with? Looks so yummy and I love the additions to the cool whip!
Hmm…. I wish I had another idea or suggestion for something to substitute… I guess you could just make it a pudding trifle, leaving out the pumpkin altogether, but the pudding will be a bit runnier! Or maybe even check for a different trifle recipe altogether.. eek, I’m sorry I don’t have any better ideas! Let me know what you end up doing, and how it turns out.