Pumpkin Spice Trifle

Today, I am sharing my favorite go-to dessert for Fall! It’s simple and delicious! Enjoy!


  • 2 (14-ounce) packages spice mix
  • 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
  • 1 (30-ounce) can pumpkin pie filling
  • 1/2 cup packed brown sugar
  • 1/3 teaspoon ground cardamom or cinnamon
  • 2 (12-ounce) containers frozen whipped topping
  • 1/2 cup gingersnaps, optional


Bake the spice cake according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of spice cake into the bottom of a trifle dish. Pour 1/2 of the pudding mixture over the cake, then add a layer of whipped topping. Repeat with the remaining cake, pudding, and whipped topping. Sprinkle top with crushed gingersnaps, if desired. Refrigerate overnight. Serve. 🙂

Happy Tuesday!! xoxo N



  1. What size trifle bowl did you use? I used what I thought was a fairly average sized one but was only able to get one cake into it and wasn’t able to get the last layer of whip cream.


    • Hey! I used a standard one–I think? I packed that cake down hard on both layers and my last whipped cream layer was over the top of the trifle bowl. 🙂 hope this helps!!


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