Pumpkin Cheesecake Trifle
Yield: 8-10 servings
Ingredients
- 1 prepared angel food cake (I use a box mix), cut into chunks using a serrated knife
- 4 cups whipped topping, see note
- 16 ounces cream cheese, light or regular
- 15 ounces pure pumpkin
- ¾ cup brown sugar
- 1 tablespoon pumpkin pie spice, plus more for topping
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
Directions
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cream cheese until light and fluffy. Add the pumpkin, brown sugar, vanilla and pumpkin pie spice then beat until combined. Fold in 1⅓ cups whipped topping.
- Combine the remaining 2⅔ whipped topping with the ground cinnamon.
- Layer ⅓ of the angel food cake chunks into the bottom of the trifle bowl. Top with ½ of the pumpkin mixture, smooth into an even layer. Top with ⅓ of the cinnamon whipped cream, smooth into an even layer. Repeat the layers two more times so that you end with the whipped cream on the top. Sprinkle with a dusting of pumpkin pie spice then refrigerate until ready to serve.
Notes
If you would prefer to use homemade whipped cream instead of whipped topping, you will need 4 cups of whipped cream. Beat 2 cups of cold heavy cream with ¼ cup granulated sugar and 1 teaspoon ground cinnamon until stiff peaks form.
Box mix tip: I don’t have an angel food cake pan so when I make the box mix for this recipe I use a 9x13” pan. I put parchment paper on the bottom then bake it at 350 degrees F for 35 minutes. The top should be golden brown and not sticky. Then turn the pan upside down using 4 cans of the same height under each corner and let it stay like that until it cools. Once it’s mostly cooled, run a butter knife around the edges then the cake should fall right out.
Box mix tip: I don’t have an angel food cake pan so when I make the box mix for this recipe I use a 9x13” pan. I put parchment paper on the bottom then bake it at 350 degrees F for 35 minutes. The top should be golden brown and not sticky. Then turn the pan upside down using 4 cans of the same height under each corner and let it stay like that until it cools. Once it’s mostly cooled, run a butter knife around the edges then the cake should fall right out.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/11/07/pumpkin-cheesecake-trifle/