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Pumpkin Chocolate Trifle - A Family Feast

Pumpkin Chocolate Trifle

Our Pumpkin Chocolate Trifle has layers of spiced pumpkin cake, chocolate pudding, and whipped cream that come together in one delicious dessert.

Yield: 10 servings 1x
Prep: 45 minutesCook: 45 minutesTotal: 1 hour 30 minutes


Homemade Cake* (see Notes below)

4 whole eggs

1 1/2 cups granulated sugar

1 teaspoon vanilla extract

1 15-ounce can pure pumpkin (not pumpkin pie filling)

1 cup canola oil

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

2 teaspoons pumpkin pie spice


1 box 5.9-ounce instant chocolate pudding mix

3 cups milk

Spiced Whipped Cream

2 cups heavy cream

2 tablespoons confectioner’s sugar

2 teaspoons pumpkin pie spice

Shaved Chocolate

1 chocolate baking bar – milk chocolate or semisweet


  1. PLEASE NOTE* that the ingredients list above and instructions below assume you are baking a homemade pumpkin cake and bought boxed, instant chocolate pudding – which is what we did for our photos. See additional Notes at the bottom of the recipe.
  2. Preheat oven to 350 degrees F.
  3. Spray a 9×13-inch baking dish with pan spray.
  4. In the bowl of a stand mixer with the paddle attachment, beat eggs for four minutes until pale in color. Add sugar and beat two minutes.
  5. Add vanilla and canned pumpkin and beat one minute.
  6. With mixer running on low, slowly add in the oil.
  7. Scrape the sides and beat to smooth.
  8. In a separate bowl, sift flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
  9. With mixer running on low, slowly add in the dry ingredients.
  10. Scrape and beat only until combined.
  11. Scrape into the prepared casserole dish and bake 35-40 minutes or until a toothpick comes out clean when inserted into the center.
  12. Cool on a rack then invert on a cutting board and cut into large cubes (ours were about two inches square).
  13. Make chocolate pudding with whole milk per box instructions.
  14. Whip cream with confectioner’s sugar and pumpkin pie spice.
  15. Assemble in a 12-cup trifle bowl in any random order you wish. We just grabbed a few cubes of the pumpkin cake and broke them up a little, then interspersed pudding and whipped cream and kept adding a little of each as we built up to the top. Save some of the whipped cream to finish the top.
  16. Cover and refrigerate for a few hours to set up.
  17. When ready to serve, use a carrot peeler and run the blade on the edge of a thick 8-ounce milk chocolate bar to make chocolate curls. Shave directly over the top of the trifle.
  18. Serve in bowls by spooning out a little of each ingredient.

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*If you swap in a boxed cake mix instead, prepare it exactly according to package instructions. No need to buy all of the Homemade Cake ingredients and you can skip to step 13 of the Instructions.

© Author: A Family Feast
Cuisine: English-American Method: baked