Pumpkin Trifle with Maple Whipped Cream
This easy pumpkin trifle has layers of moist pumpkin cake, creamy pumpkin mousse, maple vanilla whipped cream, and crunchy candied pecans. Perfect for fall!
Ingredients
Pumpkin Spice Cake
- 2 ½ cups all-purpose flour
- 2 teaspoon baking powder
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups pumpkin puree
- 1 ½ cups neutral oil
- 1 tablespoon + 1 teaspoon pumpkin pie spice
- 4 large eggs
- 1 cup brown sugar
- 1 cup granulated sugar
Pumpkin Cheesecake Mousse
- 2 8 ounces packages cream cheese, softened
- 1 15 ounces can pumpkin puree
- 1 ¼ cups powdered sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream cold
Maple Vanilla Whipped Cream
- 2 cups heavy whipping cream cold
- 2 tablespoon pure maple syrup
- 2 tablespoon powdered sugar
- 1 tablespoon vanilla bean paste
Topping
- 2 cups Chopped candied pecans more or less (preference)
Instructions
Pumpkin Spice Cake
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan and set aside.
- In a large mixing bowl, whisk together the oil, pumpkin puree, brown sugar, granulated sugar, and eggs until well combined.
- In a separate bowl, mix the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing.
- Pour the batter into the prepared pan and spread evenly. Bake for approximately 35–45 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and allow the pumpkin cake to cool completely.
Pumpkin Cheesecake Mousse
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar, cinnamon, vanilla extract, and pumpkin puree. Mix until smooth and fully incorporated.
- In a separate bowl, whip the cold heavy cream until medium peaks form.
- Gently fold one-third of the pumpkin cream cheese mixture into the whipped cream. Repeat with the remaining mixture in two more additions, folding gently until combined.
- Cover and refrigerate until ready to assemble.
Maple Vanilla Whipped Cream
- In a chilled mixing bowl, combine the cold heavy whipping cream, maple syrup, and vanilla bean paste.
- Whip on medium-high speed until medium-stiff peaks form. Refrigerate until ready to assemble.
Assemble the Pumpkin Trifle
- Once the cake has completely cooled, use a long-serrated knife to slice the cake horizontally through the middle, creating two thin 9×13-inch cake layers. You should have a top and bottom layer, rather than two smaller halves side by side. Cut and layer the slices one layer at a time. (Thinner cake slices more layers)
- Arrange the layers however you'd like but I started off one third of the pumpkin mousse first.
- Add an even layer of pumpkin cake on top of the pan.
- Spread more of the pumpkin mousse evenly over the cake.
- Repeat with another layer of pumpkin cake and mousse.
- Spread the maple vanilla whipped cream evenly over the top.
Pumpkin Trifle Layering: Pumpkin Mousse, Pumpkin cake, Pumpkin Mousse, Pumpkin cake, Pumpkin Mousse, Maple Whipped Cream, Candied Pecans
Sprinkle with chopped candied pecans.
- Refrigerate for at least 4 hours, preferably overnight, before serving. Enjoy!
Notes
Recipe Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- The cake is baked in a 9x13-inch pan and then layered in a deep glass dish.
- Depending on the capacity of your dish, you may have leftover cake or mousse.
- Keep the cream cold before whipping.
- Add candied pecans just before serving if you prefer them extra crunchy.
- Store covered in the refrigerator for up to 3 days.
Nutrition
Calories: 816kcalCarbohydrates: 73gProtein: 7gFat: 57gSaturated Fat: 19gPolyunsaturated Fat: 10gMonounsaturated Fat: 25gTrans Fat: 0.1gCholesterol: 130mgSodium: 492mgPotassium: 194mgFiber: 2gSugar: 52gVitamin A: 5177IUVitamin C: 2mgCalcium: 129mgIron: 2mg
Tried this recipe?Let us know how it was!