Dessert

Maple Pecan & Pumpkin Cheesecake Trifle Recipe

ByVictor Layne October 28, 2025October 28, 2025

Introduction

This Maple Pecan & Pumpkin Cheesecake Trifle is a festive and indulgent dessert perfect for autumn gatherings or any special occasion. Layers of pumpkin spice cake, creamy maple pecan cheesecake filling, and whipped cream come together to create a rich and delightful treat.

A clear glass bowl shows a dessert made of three main layers: the bottom layer is crumbly and light brown with cookie pieces, the middle layer is smooth and caramel-colored, and the top layer is creamy white with visible vanilla specks. On top, there are swirls of white whipped cream decorated with chopped nuts and whole pecan halves, giving it a crunchy texture. The bowl is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box pumpkin spice cake mix (or homemade recipe)
1 cup water
1/3 cup vegetable oil
3 large eggs
8 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup pure maple syrup
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 1/2 cups heavy cream (for whipping)
1/2 cup candied pecans
Extra maple syrup for drizzling
Whipped cream (for layering)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Prepare the pumpkin spice cake according to the package instructions or your favorite homemade recipe. Once baked, allow the cake to cool completely before cutting it into cubes for layering.
Step 2: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar, maple syrup, and vanilla extract, mixing until creamy. Fold in the chopped pecans gently.
Step 3: In a separate bowl, whip the heavy cream until soft peaks form. Carefully fold the whipped cream into the maple pecan cheesecake mixture to make a light, fluffy filling.
Step 4: In a large trifle dish or individual serving glasses, layer the cubed pumpkin spice cake first, followed by a layer of the maple pecan cheesecake filling, and then a layer of whipped cream. Repeat these layers until the dish is full, finishing with a whipped cream layer on top.
Step 5: Garnish the top with candied pecans and drizzle extra maple syrup over the surface. Serve immediately or refrigerate for up to 4 hours to let the flavors meld.

Tips & Variations

For a gluten-free version, use a gluten-free pumpkin spice cake mix or bake a gluten-free cake from scratch.
Substitute chopped walnuts or almonds for pecans if preferred.
Make the trifle a day ahead, but add candied pecans just before serving to keep them crunchy.

Storage

Store the trifle covered in the refrigerator for up to 2 days. For best texture, add candied pecans and drizzle maple syrup just before serving. Reheat is not recommended as the whipped cream and cake texture are best enjoyed chilled.

How to Serve

The dessert is shown in a clear glass bowl with multiple visible layers. Starting from the bottom, there is a thick layer of crumbled brown cookie or cake pieces mixed with a smooth light caramel-colored layer. Above that is a layer of creamy off-white filling with small dark specks, topped by another thick caramel layer with more crumbled cookie pieces pressed into it. The top layer is a thick white whipped cream arranged in swirled dollops covering the surface, garnished with whole pecans and small crumbled cookie bits scattered over the whipped cream. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pumpkin spice cake from scratch instead of using a mix?

Absolutely. You can use your favorite homemade pumpkin spice cake recipe in place of the box mix. Just be sure to bake and cool it before layering.

How long should I chill the trifle before serving?

Chilling the trifle for at least one hour helps the layers set and allows flavors to blend beautifully. Up to 4 hours is ideal, but serving it immediately after assembling also works well.