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.
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.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, mix spice cake mix, pumpkin purée, water, and eggs until smooth.
- Pour into a greased 9x13-inch baking pan and bake for 25-30 minutes.
- Allow the cake to cool completely in the pan.
Cheesecake Filling
- In a mixing bowl, beat cream cheese, powdered sugar, vanilla extract, and maple syrup until smooth.
Whipped Cream
- Whip heavy cream, powdered sugar, and maple extract until stiff peaks form.
Assembly
- Cut cooled cake into 1-inch cubes.
- 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.
- Top with chopped pecans and drizzle with maple syrup.
- Chill for at least 2 hours before serving.
Notes
Store leftovers in the refrigerator for 3-4 days. Avoid freezing the trifle as the texture may suffer.