Pumpkin Toffee Crunch Trifle: Delight in Fall’s Sweetest Treat! Recipe

Introduction

Pumpkin Toffee Crunch Trifle is a delightful layered dessert perfect for celebrating fall. Combining spiced pumpkin cake, creamy pumpkin mousse, and crunchy toffee bits, this treat is both comforting and festive. It’s easy to assemble and sure to impress at any gathering.

Ingredients

• 1 box spice cake mix (or yellow cake mix with 1 tsp pumpkin pie spice)
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• 3 large eggs
• ⅓ cup water
• 1 box (3.4 oz) instant vanilla pudding mix
• 1 cup cold milk
• 1 cup canned pumpkin puree
• 1 tsp pumpkin pie spice
• 1 container (8 oz) whipped topping (Cool Whip or homemade)
• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract
• ¾ cup crushed toffee bits (Heath or Skor bars work great)
• Optional: chopped pecans or caramel drizzle

Instructions

1. Step 1: Preheat oven to 350°F (175°C). In a large bowl, combine cake mix, 1 cup pumpkin puree, vegetable oil, eggs, and water. Mix until smooth. Pour batter into a greased 9×13-inch baking pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Let cool completely, then cut into small cubes.
2. Step 2: Whisk instant vanilla pudding mix and cold milk together until thickened, about 2 minutes. Stir in 1 cup pumpkin puree and pumpkin pie spice. Gently fold in the whipped topping until the mixture is smooth and airy.
3. Step 3: Beat heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form. Keep chilled until ready to assemble.
4. Step 4: In a large trifle dish or glass bowl, layer the dessert starting with cake cubes, then pumpkin mousse, sprinkled toffee bits, and whipped cream. Repeat the layers until the dish is full, finishing with a layer of whipped cream on top. Sprinkle additional toffee bits and drizzle caramel sauce if desired.
5. Step 5: Cover and refrigerate the trifle for at least 2 hours, or overnight for best flavor. Serve chilled with extra toffee crunch on top.

Tips & Variations

• Use yellow cake mix plus pumpkin pie spice if you prefer a lighter spice flavor over the box spice cake mix.
• For a nutty crunch, add chopped pecans between layers or on top along with the toffee bits.
• Make your own whipped topping by whipping chilled heavy cream with a bit of sugar instead of store-bought Cool Whip.
• Caramel drizzle pairs especially well with the toffee bits to enhance the dessert’s sweetness and texture.

Storage

Store the trifle covered in the refrigerator for up to 3 days. The cake may absorb moisture and soften over time, so it’s best enjoyed within this period. When ready to serve, you can add fresh toffee bits or nuts on top to refresh the crunch. No need to reheat; serve chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this trifle ahead of time?

Yes, this trifle tastes even better after resting overnight as the flavors meld together. Just be sure to cover it well and keep it refrigerated.

Can I substitute the toffee bits with something else?

Absolutely! You can use crushed graham crackers, cookie crumbs, or chopped nuts as an alternative crunchy layer if you prefer.

Pumpkin Toffee Crunch Trifle: Delight in Fall’s Sweetest Treat! Recipe

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Pumpkin Toffee Crunch Trifle is a delightful layered dessert that beautifully combines moist pumpkin-spiced cake, creamy pumpkin pudding mousse, whipped cream, and crunchy toffee bits. This no-fuss treat is perfect for fall celebrations and holiday gatherings, offering a luscious blend of autumn flavors and textures in every spoonful.

• Author: Sana
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes (including chilling time)
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Layer

• 1 box spice cake mix (or yellow cake mix with 1 tsp pumpkin pie spice)
• 1 cup canned pumpkin puree
• ½ cup vegetable oil
• 3 large eggs
• ⅓ cup water

Pudding Mousse Layer

• 1 box (3.4 oz) instant vanilla pudding mix
• 1 cup cold milk
• 1 cup canned pumpkin puree
• 1 tsp pumpkin pie spice
• 1 container (8 oz) whipped topping (Cool Whip or homemade)

Whipped Cream Topping

• 1 cup heavy cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

Crunchy Toppings

• ¾ cup crushed toffee bits (Heath or Skor bars)
• Optional: chopped pecans or caramel drizzle

Instructions

1. Prepare Cake: Preheat your oven to 350°F (175°C). In a large bowl, combine the cake mix, pumpkin puree, vegetable oil, eggs, and water. Mix thoroughly until smooth. Pour the batter into a greased 9×13-inch baking pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before cutting it into small cubes.
2. Make Pumpkin Mousse: In a mixing bowl, whisk together the instant vanilla pudding mix and cold milk until the mixture thickens, about 2 minutes. Stir in the pumpkin puree and pumpkin pie spice until well combined. Gently fold in the whipped topping to create a smooth and airy pumpkin mousse.
3. Whip Cream Topping: Using a mixer, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep this whipped cream chilled until you are ready to assemble the trifle.
4. Assemble the Trifle: In a large trifle dish or a clear glass bowl, start layering by placing a layer of pumpkin cake cubes at the bottom. Follow with a layer of pumpkin mousse, then sprinkle a generous amount of crushed toffee bits. Top this with a layer of whipped cream. Repeat these layers until the dish is filled, finishing with a final layer of whipped cream on top. Garnish with additional toffee bits and an optional caramel drizzle or chopped pecans for added texture and flavor.
5. Chill Before Serving: Cover the trifle and refrigerate for at least 2 hours to let the flavors meld and the dessert set properly. For best flavor, refrigerate overnight. Serve chilled, enjoying the luscious layers and delightful crunch.

Notes

• Ensure the cake is completely cooled before cubing to prevent the mousse from melting or mixing unevenly.
• For a richer dessert, substitute whipped topping with homemade whipped cream throughout.
• Add chopped pecans for an extra nutty crunch or drizzle with caramel sauce for enhanced sweetness.
• This dessert can be prepared a day ahead to allow flavors to meld perfectly.
• Store covered in the refrigerator for up to 3 days for best freshness.

Keywords: Pumpkin dessert, Fall dessert, Toffee trifle, Pumpkin pudding, Layered trifle, Autumn recipes, Holiday dessert