Maple Pecan & Pumpkin Cheesecake Trifle (The Ultimate Fall Dessert)

Maple Pecan & Pumpkin Cheesecake Trifle isn’t just a dessert—it’s basically fall in a dish. Imagine cozying up in your favorite sweater, surrounded by the scent of pumpkin spice, and taking a bite of creamy, maple-sweet, pecan-crunchy heaven. This layered beauty is everything we crave when sweater weather rolls in. And the best part? It’s wildly impressive but secretly simple—like that friend who always brings the best dish to the potluck but swears she just “threw it together.”

Whether you’re hosting Thanksgiving or just trying to impress your coworkers with something that doesn’t come in a store-bought pie tin, this trifle is your new secret weapon. With maple pecan cheesecake layers, spiced cake cubes, whipped cream, and those little candied pecan gems on top—every spoonful tastes like you won the holiday dessert game.

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What is Maple Pecan & Pumpkin Cheesecake Trifle?

A Maple Pecan & Pumpkin Cheesecake Trifle is like a dessert dream team. It’s got the comfort of pumpkin spice cake, the decadence of maple cheesecake, and the crunch of pecans—all stacked in beautiful layers that are just begging for you to grab a spoon. Think of it as the best parts of your favorite fall treats rolled into one showstopping centerpiece. A trifle, by definition, is all about layers, and this one has them down to an art.

There’s the soft and spicy pumpkin cake layer, then a fluffy maple cream cheese filling folded with whipped cream, and just enough chopped pecans to add texture without overwhelming. It’s built in a glass bowl or mini cups so you can see every delicious layer. Basically, it’s not just a dessert—it’s an edible centerpiece.

Reasons to Try Maple Pecan & Pumpkin Cheesecake Trifle

Besides the obvious “it tastes amazing,” here’s why this Maple Pecan & Pumpkin Cheesecake Trifle deserves a spot on your holiday table: First, it’s low-stress and high-impact. You’re working with a boxed pumpkin spice cake (no judgment—it works), and the cheesecake filling doesn’t need to bake. Second, it serves a crowd without the need for slicing or plating.

Just hand out spoons. Third, it’s a total flavor bomb: warm spices, tangy-sweet cream cheese, crunchy pecans, and maple syrup all get along like old friends. Plus, this is a forgiving dessert. Make it ahead, layer it when you have time, and let it hang out in the fridge. The flavors get even better with a little time to mingle. If you’re feeding pumpkin lovers, this one’s a no-brainer.

Ingredients Needed to Make Maple Pecan & Pumpkin Cheesecake Trifle

For the Pumpkin Spice Cake:

• 1 box of pumpkin spice cake mix (or homemade if you’re feeling ambitious)
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs

For the Maple Pecan Cheesecake Filling:

• 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)

For the Toppings:

• 1/2 cup candied pecans
• Extra maple syrup for drizzling
• Whipped cream (for layering and topping)

Instructions to Make Maple Pecan & Pumpkin Cheesecake Trifle

Let’s break down this recipe into a simple, step-by-step process so you can create a showstopping Maple Pecan & Pumpkin Cheesecake Trifle with zero stress and maximum flavor. Whether you’re prepping for a cozy dinner or hosting a big holiday crowd, this guide will walk you through each stage—no fancy tools or pastry chef skills required. Just follow along, and you’ll have a dessert that’s as easy to make as it is to devour.

Step 1: Prepare the Pumpkin Spice Cake

Start your step-by-step journey by baking the base of your trifle—the pumpkin spice cake. If you’re using a boxed mix (no shame, it’s a time-saver!), follow the package directions using 1 cup of water, 1/3 cup vegetable oil, and 3 large eggs. Mix everything until smooth—try not to overbeat, or your cake might turn out dense instead of fluffy.

Pour the batter into a greased 9×13-inch baking dish and bake at 350°F (175°C) until a toothpick inserted into the center comes out clean, about 28–30 minutes. Let it cool completely on a wire rack. Seriously, don’t rush this step—warm cake will melt your filling and ruin the layers.

Once cooled, cut the cake into small cubes, about 1-inch pieces. You want uniform chunks that are easy to layer and scoop later. If you’re curious about homemade spice blends or cake options, check out our guide on simple ingredient swaps for holiday baking, where you’ll find tips on making your own pumpkin spice cake mix too.

Step 2: Make the Maple Pecan Cheesecake Filling

Now for the dreamy middle layer—cheesecake without the oven. In a large bowl, beat 8 oz of softened cream cheese until it’s silky and lump-free. Pro tip: take the cream cheese out of the fridge at least 30 minutes ahead of time to soften. Cold cream cheese is way harder to work with.

Once smooth, mix in 1/2 cup powdered sugar, 1/4 cup pure maple syrup, and 1 teaspoon vanilla extract. Beat until the mixture is fluffy and lightly sweetened with that unmistakable maple warmth. Gently fold in 1/2 cup chopped pecans for a bit of nutty crunch in every bite.

This layer is rich and creamy, so don’t skimp on mixing it well. Want to substitute the nuts? Pecans too pricey or not your thing? Check out this pecan alternative guide for ideas like walnuts or even toasted pumpkin seeds.

Step 3: Whip the Cream for a Fluffy Finish

Next up in this step-by-step guide is whipping the cream. In a clean, chilled bowl, pour in 1 1/2 cups of heavy cream and whip it using a hand mixer or stand mixer until soft peaks form. That means when you lift the beaters, the cream gently holds its shape but still looks pillowy—not stiff or dry.

This whipped cream will do double duty: it’s folded into your cheesecake mixture for that light, mousse-like texture, and it’s also used for layering and topping the trifle. Gently fold half of the whipped cream into the cheesecake mixture using a spatula—fold, don’t stir, to keep the air in. Set the other half aside for layering.

Need a refresher on how to get perfect whipped cream every time? Visit our post on whipping cream basics—it covers everything from bowl temperature to over-whipping mishaps.

Step 4: Assemble the Trifle, Layer by Layer

Now it’s time for the fun part: building your trifle in gorgeous, drool-worthy layers. Choose a large glass trifle dish, punch bowl, or even clear mason jars for individual servings. The see-through sides are part of the magic—each layer will show off beautifully.

Start by placing a layer of pumpkin spice cake cubes at the bottom. Press them down lightly to create a sturdy base. Then spoon on a layer of the maple pecan cheesecake filling, spreading it evenly. Next, add a generous layer of the reserved whipped cream.

Repeat the layers: cake, cheesecake filling, whipped cream. Keep going until your dish is full or you run out of ingredients. Make sure to end with a whipped cream layer on top for that clean, fluffy finish. Want to make smaller servings instead? These work beautifully in glass tumblers or mini jars—great for portion control (or pretending to have any).

Step 5: Garnish Like a Pro

Your final step-by-step task is all about the toppings. Sprinkle 1/2 cup of candied pecans over the top for a sweet crunch. Then drizzle extra maple syrup over the whipped cream layer. This not only adds shine but also a burst of flavor that ties the whole thing together.

Feeling extra festive? Add a dusting of cinnamon or a few decorative cake crumbles. You can also use candied nuts from other holiday recipes for variety.

Refrigerate the trifle for at least 1–2 hours before serving, or up to 4 hours. This allows the layers to settle and the flavors to blend. It’s also a smart way to get ahead if you’re cooking multiple dishes for a big dinner.

What to Serve with Maple Pecan & Pumpkin Cheesecake Trifle

This trifle is rich and indulgent, so it pairs well with lighter or more savory bites. Serve it after a cozy dinner like Easy White Turkey Chili or alongside a warm drink like spiced apple cider. It’s also fantastic with Creamy Chicken Tortellini Soup if you’re keeping things festive but casual. For a little contrast, try it next to something tart—like cranberry sauce—or a shot of espresso for those who need a jolt post-feast. Whether it’s a big holiday meal or just a sweet way to end a chilly night, this trifle plays nice with everything.

Key Tips for Making Maple Pecan & Pumpkin Cheesecake Trifle

1. Cool your cake completely. Warm cake will melt the filling—and nobody wants trifle soup.
2. Whip your cream just right. Soft peaks = perfect texture. Overwhipped cream turns grainy.
3. Fold, don’t stir. Gently folding the whipped cream into the cheesecake mix keeps things fluffy.
4. Layer like a pro. Press the cake cubes down slightly to avoid big air pockets.
5. Chill time matters. A few hours in the fridge makes the flavors deeper and the layers firmer.

Storage and Reheating Tips for Maple Pecan & Pumpkin Cheesecake Trifle

This trifle is actually better the next day—yes, really. You can make it up to a day ahead and store it covered in the fridge. Just hold off on adding the candied pecans until right before serving so they stay crunchy. Leftovers? Pop them back in the fridge (covered) and enjoy within 3 days. Don’t freeze it though—the texture of the whipped cream and cream cheese won’t survive the thawing process. Reheating isn’t needed (or recommended)—this is a chill-and-serve dessert. If the top layer starts looking a little sleepy, just dollop on some fresh whipped cream and give it a new lease on life.

FAQs

Can I use homemade pumpkin spice cake instead of the box mix?
Absolutely! If you’ve got a go-to recipe, go for it. Just make sure it’s fully cooled before layering.

Can I make this trifle ahead of time?
Yes! It’s ideal for prepping the night before. Just add the crunchy toppings right before serving.

Do I have to use a trifle dish?
Nope! Mason jars, wine glasses, or even a big bowl will work—anything clear is a bonus so you can see those pretty layers.

Can I swap pecans for something else?
Sure! Walnuts or even crushed gingersnaps would work. Go with what you love.

Final Thoughts

Maple Pecan & Pumpkin Cheesecake Trifle is the kind of dessert that makes people pause mid-bite and go, “Wait—what is this?!” It’s indulgent, layered with flavor, and honestly looks like way more work than it actually is. Whether you’re making it for Thanksgiving or just need a fall dessert that’ll impress without making you cry in the kitchen, this one’s a sure bet. And if you’re all about those comforting fall flavors, don’t miss our Southern Maple Sweet Potato Casserole or Texas Chocolate Pecan Pie for even more cozy vibes.

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