Pumpkin Angel Food Cake Trifle

5 from 1 vote

This easy Pumpkin Angel Food Cake Trifle layers angel food cake, creamy pumpkin cheesecake filling, and whipped topping to make the perfect fall dessert.

Prep Time20

Chill Time2

Total Time2 20

Course: Dessert

Cuisine: American

Keyword: Pumpkin Angel Food Cake Trifle

Servings: servings

Calories: 251kcal

Author: Lois

Ingredients

1 angel food cake, homemade or store bought, cut into 1 inch cubes
12 ounces Cool Whip whipped topping
16 ounces cream cheese
15 ounces pumpkin puree
¾ cup brown sugar
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice

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Instructions

In a large mixing bowl, beat the cream cheese, until smooth.
Add the pumpkin puree, brown sugar, vanilla, and pumpkin pie spice. Mix until well combined.
To assemble, add half of the cake pieces to the bottom of your trifle bowl.
Top with a layer of half of the pumpkin cheesecake mixture.
Top with half of the whipped topping for the next layer.
Repeat these layers once more.
Sprinkle pumpkin pie spice over top.
Chill for 1-2 hours, or until ready to serve.

Notes

Refrigerate: Cover and store any leftovers in the refrigerator for up to 3 days. Any longer and the angel food cake will get soggy from the moisture of the pudding and whipped topping.

Freezer: It's not recommended to freeze this trifle as the texture of the whipped cream and cake may be affected.

Nutrition