The Partiologist: Pumpkin Trifle!

Pumpkin Trifle!

After taking a trip to the pumpkin patch, you're going to love what I found.

Pumpkin Trifle
It all started with a cook book.  Do you remember the Chocolate Toffee ice cream I featured HERE?
Well, it turns out Wendy Paul has more than an Ice Cream Cookbook.

This is my new favorite...101 Gourmet desserts
Just like the Gourmet ice cream book, the Gourmet desserts is spiral bound and super easy to read.  And the photos, well, make you want to try at least every recipe.  I feel I am qualified to call myself a dessert connoisseur, I want dessert every day.  I had such fun going through the book page by page, photo by photo, trying to decide what dessert I would make. 
With the weather getting cooler and cooler and the sight of pumpkins everywhere, I decided upon the Pumpkin Texas Sheet Cake.

I followed the recipe to a Tee, pulled it out of the oven, soft and warm, I could hardly wait to dig in.
But first I needed to make the cream cheese frosting - another recipe from her book. 
I followed the frosting recipe to a tee, and then I ventured off the beaten path.  I added orange food color to the frosting and filled a piping bag with a large round tip and the cream cheese frosting.  Earlier in the day while I was doing my grocery shopping, I came across this glass pumpkin.  I haven't had one of those pumpkins for years and years and years. 
I needed that pumpkin for old time's sake.  And for the pumpkin trifle.
Okay, back to the cake...cut into your super soft moist cake and start filling the bottom of the glass pumpkin.  Pipe orange cream cheese frosting to cover the first layer of cake.  Add a few chopped walnuts (if desired) and repeat.  Any left over cake is a bonus - you can eat it and no one will know. 
Some pumpkins are not for carving...
 Here's the recipe so you can enjoy this dessert too.
Pumpkin Texas Sheet Cake (In a Glass Pumpkin)
by Wendy Paul via The Partiologist


For the Cake
  • 1 box spice cake mix
  • 2 cups pumpkin puree
  • 1 tsp. pumpkin pie spice
  • 3 eggs
  • 1 cup milk
  • 1/3 cup vegetable oil
For the Frosting
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1/2 cup butter softened
  • 3 3/4 cups powdered sugar
  • 1 tsp. vanilla extract
For the Cake
GREASE half-sheet jelly roll pan. Mix together the cake mix, pumpkin puree, pie spice, eggs, milk, and vegetable oil. Once combined, pour cake batter into your greased pan.
BAKE at 350 degrees for 20-24 minutes, until cake springs back when lightly touched.

For the Frosting
BEAT the cream cheese and butter until smooth and light. Stop the mixer and add sugar and vanilla extract. Start mixer on slow and gradually increase the speed until the frosting is fluffy.
I'm Pumped For Pumpkin! 



  1. What a lovely way to display a trifle. I haven't had one of those pumpkins jars in years either. We used to put one out every year filled with fall candies.

    1. Thanks Beth, When we had one years ago we would fill it with those black and orange wrapped peanut butter candy!

  2. Now this looks like something I could I'm doing it! Sheryl

  3. woohoo i have that jar so guess what i am making?! :)

  4. That jar is PERFECT for this recipe! I love trifle but have never tried pumpkin trifle before. That is all about to change! Thanks for sharing!!

    1. That cake with a bit of cream cheese....perfect! Want to come over for a bite??

  5. I have that jar, too! What a great idea for what to fill it with, yum!!

  6. This trifle sounds wonderful. I love cake and cookies etc., with the warm Fall spice flavours. Love your latest find!

    1. One of my favorite things about fall - the spices! :) Thank you Paula!

  7. Beautiful! Trifles are so yummy :)

  8. Looks so pretty in the pumpkin! I love pumpkin/spice cake, so this looks like a winner to me!!


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