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Maple Pecan & Pumpkin Cheesecake Trifle

A stunning dessert featuring layers of spiced pumpkin cake, creamy cheesecake filling, and luscious whipped cream topped with crunchy pecans, perfect for fall gatherings.
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Préparation 30 minutes
Cuisson 30 minutes
Temps total 2 heures
Portions: 12 servings
Plat: Dessert
Cuisine: American, Fall
Calories: 350
Ingredients Préparation Notes

Ingrédients
  

For the Pumpkin Cake
  • 1 box spice cake mix (15.25 oz / 432g) Use a gluten-free version if necessary.
  • 1 can pumpkin purée (15 oz / 425g) Can be substituted with homemade pumpkin puree or butternut squash puree.
  • ½ cup water (120ml)
  • 3 large eggs
For the Cheesecake Filling
  • 2 packages cream cheese, softened (8 oz / 226g each) Neufchâtel cheese can be used for a lighter version.
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • ½ cup maple syrup (120ml)
For the Whipped Cream
  • 2 cups heavy whipping cream (480ml) Coconut cream can be used as a dairy-free alternative.
  • ¼ cup powdered sugar (30g) For sweetness in the whipped cream.
  • 1 tsp maple extract or vanilla To enhance the whipped cream flavor.
For Assembly
  • 1 cup chopped pecans Toasted or candied for added flavor.
  • extra to taste maple syrup For drizzling.

Préparation
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix spice cake mix, pumpkin purée, water, and eggs until smooth.
  3. Pour into a greased 9x13-inch baking pan and bake for 25-30 minutes.
  4. Allow the cake to cool completely in the pan.
Cheesecake Filling
  1. In a mixing bowl, beat cream cheese, powdered sugar, vanilla extract, and maple syrup until smooth.
Whipped Cream
  1. Whip heavy cream, powdered sugar, and maple extract until stiff peaks form.
Assembly
  1. Cut cooled cake into 1-inch cubes.
  2. In a trifle dish, layer half of the cake cubes, half of the cheesecake filling, and a layer of whipped cream. Repeat the layers, finishing with whipped cream.
  3. Top with chopped pecans and drizzle with maple syrup.
  4. Chill for at least 2 hours before serving.

Notes et conservation

Store leftovers in the refrigerator for 3-4 days. Avoid freezing the trifle as the texture may suffer.