Pumpkin trifle

Pumpkin trifle


92 people made this

About this recipe: If you love spiced pumpkin and trifles, you will love this recipe. Cubed spiced sponge cake is layered with a creamy cheesecake filling, chopped toffees and pecans. A truly decadent dessert.


Serves: 20 

  • 520g sponge cake mix
  • 100g instant vanilla pudding, such as Angel Delight
  • 250g pumpkin puree
  • 120ml water
  • 120ml vegetable oil
  • 3 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves or ground allspice
  • 500ml cold milk
  • 100g cheesecake filling mix
  • 300ml double cream, whipped
  • 120g toasted pecans, chopped
  • 250g toffees, unwrapped and chopped

Prep:25min  ›  Cook:45min  ›  Extra time:1hr chilling  ›  Ready in:2hr10min 

  1. Preheat oven to 180 C / Gas 4. Lightly grease a 23x33cm baking dish.
  2. Combine the sponge cake mix, vanilla pudding mix, pumpkin puree, water, oil, eggs and spices in a large mixing bowl; pour into the prepared dish.
  3. Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 2.5cm cubes.
  4. Whisk together the milk and cheesecake filling mix. Allow to set, about 2 minutes. Fold the whipped cream into the pudding mixture.
  5. Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and chopped toffees. Repeat layering until all ingredients are used. Refrigerate 1 hour before serving.


Cheesecake filling mix can be purchased online. Alternatively, you can buy the boxed cheesecake mixes in supermarkets and use just the filling mix (discarding the biscuit crumbs).

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