Butterscotch Pumpkin Trifle is a delightful fall and holiday dessert. Layers of crumbled spice cake, butterscotch/pumpkin pudding, and Cool Whip combine to create a gorgeous rich and creamy dessert.

Trifle topped with whipped cream in a trifle bowl.

Trifles are so sinful and creamy. They are truly one of my favorite desserts to make and eat.

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Great Make Ahead Recipe

This trifle is a great make-ahead holiday dessert. It should be made at least an hour in advance and can be made up to 48 hours in advance.

Close-Up of Pumpkin Trifle.

Cake Mix Recipe

This recipe makes use of 3 convenience items for a quick and easy recipe. You’ll bake a box of spice cake for the cake part. Two boxes of instant butterscotch pudding are used for the pudding layer, and a tub of Cool Whip is used for the final layer.

Lots of Pumpkin Flavor

A can of pumpkin gets mixed into the butterscotch pudding along with lots of fall spices: cinnamon, ginger, nutmeg, and allspice. Pumpkin and butterscotch are such a great combination.

Pumpkin Trifle in a trifle dish.

Trifle Dish

You’ll need a trifle dish that holds approximately 96 to 120 ounces. Mine is about 8 inches in diameter. If you don’t have a trifle dish, you can use a medium glass bowl. The great thing about a trifle is pretty much anything goes and you really can’t mess it up.

Variations

  • Add toffee bits on top for extra flavor.
  • Sprinkle toasted chopped pecans on top for some crunch.
  • Use Devil’s Food Cake Mix instead of Spice Cake.

Storage

Leftovers will keep for 2 to 3 days in the refrigerator. Much longer than that and the pudding and Cool Whip will both start to separate.

Trifle in a trifle dish.

More Pumpkin Desserts

Butterscotch Pumpkin Trifle

Prep: 45 minutes
Total: 1 hour 45 minutes
Servings: 12
Butterscotch Pumpkin Trifle is a delightful fall and holiday dessert. Layers of crumbled spice cake, butterscotch/pumpkin pudding, and Cool Whip combine to create a gorgeous rich and creamy dessert.
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Ingredients

  • 1 box Spice Cake Mix, plus ingredients needed to bake it
  • 2 (3.4-ounce) boxes instant butterscotch pudding mix
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 cups cold milk
  • 1 (15-ounce) can pumpkin
  • 2 (8-ounce) containers Cool Whip, thawed

Instructions 

  • Bake spice cake according to package directions in a 9×13-inch baking dish. Let cool.
    Crumble coarsely. Set aside 1/4 cup for sprinkling on top.
  • In a large bowl, whisk together butterscotch pudding mix, cinnamon, ginger, nutmeg, and allspice.
    Whisk in cold milk for 2 minutes or until starting to thicken. Stir in pumpkin.
  • Place 1/4 of the cake crumbles in the bottom of a trifle dish.
    Top with 1/2 the butterscotch pudding mix. Spread it out to the sides.
  • Place another quarter of the cake crumbles over the pudding layer.
    Spread 1 container of Cool Whip on top.
  • Place another quarter of cake crumbles over the Cool Whip.
    Spread remaining pudding mix over the cake crumbles.
  • Place remaining 1/4 of cake crumbles over pudding mixture.
    Spread remaining Cool Whip on top.
    Sprinkle the set aside cake crumbles on top.
  • Cover with plastic wrap and refrigerate for at least 1 hour before serving.

Nutrition

Calories: 368kcal | Carbohydrates: 60g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 6mg | Sodium: 428mg | Potassium: 372mg | Fiber: 1g | Sugar: 45g | Vitamin A: 3113IU | Vitamin C: 3mg | Calcium: 128mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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