3cupsof angel cakeabout ⅓ of a cake, cut into ½ inch squares or smaller
For the whipped cream:
1 1/2cupsof whipping cream
½tablespoongranulated sugar
½teaspoonof cinnamon
For the pumpkin layer filling:
8ouncesof cream cheese
1 ½cupof pumpkin puree
4tablespoonsbrown sugar
2teaspoonspumpkin pie spice
½teaspoonvanilla
Optional:
¼cuptoasted pecanschopped
Caramel drizzle
Instructions
Start by making your whipped cream. In a stand mixer or bowl whip up your whipping cream, granulated sugar, and cinnamon. Once it forms stiff peaks set aside.
Now you will work on your cheesecake layer. In a bowl or stand mixer, add your softened cream cheese, pumpkin puree, brown sugar, pumpkin pie spice, and vanilla. Whip until a thick creamy texture. Fold in 1/3 cup of the whipped cream. Use a spatula and fold it in.
Now dice your angel food cake into small cubes.
To assemble your pumpkin trifles grab 8-ounce jars or a large bowl. Add in some angel food cake, top with the no-bake pumpkin cheesecake layer, and then add more angel food cake and repeat.
When you are done top with cinnamon whipped cream, top with toasted pecans, and drizzle with caramel sauce.
Store your pumpkin trifles in the fridge until ready to serve.
Notes
You can make single-serve containers or make one large trifle.
Swap out the angel food cake for any type of cake or even gingerbread cookies.
Make homemade angel food cake or buy store-bought.
These no-bake trifles can be made up to two days in advance and can store for three days in the fridge covered.
Make sure to use pumpkin puree not pumpkin pie mix.