Ingredients:

  • 16 oz store-bought spice cake, cubed into 1-inch pieces
  • 1/2 cup strong brewed coffee or apple cider
  • 8 oz cream cheese, softened
  • 1 cup pumpkin purée
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 cups heavy whipping cream, chilled
  • 1/4 cup powdered sugar
  • 1/2 cup toasted pecans, chopped
  • 1/3 cup salted caramel sauce

Instructions:

  1. Cube the spice cake into uniform 1-inch pieces.
  2. In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Stir in the pumpkin purée, vanilla, cinnamon, and ginger until the mixture is uniform.
  3. In a separate chilled bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form.
  4. Gently fold half of the whipped cream into the pumpkin cheesecake mixture to create a mousse.
  5. Place a layer of cake cubes in the bottom of a trifle bowl, brushing them with coffee or apple cider.
  6. Layer the pumpkin cheesecake mousse over the cake, followed by a drizzle of salted caramel sauce.
  7. Repeat the layers of cake and mousse until the bowl is full.
  8. Top the trifle with the remaining whipped cream, chopped toasted pecans, and a final drizzle of caramel sauce.
  9. Refrigerate for 4 hours to allow moisture migration between the cake and the cream.