Creamy • Festive • No-Bake • Fall Dessert Favorite
Quick Description
A dreamy layered trifle made with soft cubes of angel food cake, a silky pumpkin cheesecake mixture, and fluffy whipped cream. This no-bake dessert is perfect for fall gatherings, Thanksgiving, or whenever you crave a pumpkin treat!
Servings & Timing
Servings: 10–12
Prep Time: 20 minutes
Chill Time: 1 hour
Total Time: ~1 hour 20 minutes
Calories: ~250–300 per serving (varies with portion size)
Ingredients
Main Ingredients
- 22 ounces angel food cake, cut into cubes
- 16 ounces cream cheese (light or regular)
- 15 ounces pure pumpkin (not pumpkin pie filling)
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- 2 cups whipped topping (Cool Whip or homemade whipped cream), divided
Instructions
1. Make the pumpkin cheesecake layer
In a large bowl, beat the cream cheese until smooth.
Add:
- Pure pumpkin
- Powdered sugar
- Vanilla
- Pumpkin pie spice
- Cinnamon
Mix until creamy and fully combined.
Fold in 1 cup whipped topping to lighten the mixture.
2. Prepare the trifle layers
In a large trifle dish or glass bowl, begin layering:
Layer 1: Cubes of angel food cake
Layer 2: Pumpkin cheesecake filling
Layer 3: Whipped topping
Repeat layers until all ingredients are used, ending with whipped topping on top.
3. Add the finishing touch
Dust the top with cinnamon or pumpkin pie spice for a beautiful final look.
4. Chill & serve
Refrigerate for at least 1 hour before serving to let the flavors blend and the layers set.
Storage
Fridge:
Keeps 2–3 days covered tightly.
Freezer:
Not recommended, as cream and cake may separate after thawing.
Flavor Upgrade Tips
- Add crushed gingersnaps between layers for crunch
- Drizzle caramel sauce on top before serving
- Add chopped pecans for texture
- Use spice cake instead of angel food cake for a richer flavor
- Add a splash of maple syrup to the pumpkin mixture
