Dessert

Maple Pecan & Pumpkin Cheesecake Trifle Recipe

ByCharlotte Montgomery October 23, 2025October 23, 2025

Introduction

This Maple Pecan & Pumpkin Cheesecake Trifle is a delightful autumn dessert that combines the warm flavors of pumpkin spice cake with creamy maple pecan cheesecake filling. Layered with whipped cream and topped with candied pecans, it’s perfect for sharing at holiday gatherings or cozy nights in.

This dessert is a layered trifle in a clear glass bowl showing four main layers. The bottom layer is a crumbly texture with light brown color, likely crushed cookies or cake pieces. Above it is a thick, smooth layer of rich caramel-colored sauce. The third layer is creamy off-white, smooth and thick, possibly a mousse or cream. On top, a layer of white whipped cream is piped in swirls, covered with a generous sprinkling of crushed nuts and whole pecan halves, adding a crunchy texture and brown color contrast. The bowl is placed on a white marbled 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 (for topping)
Extra maple syrup (for drizzling)
Whipped cream (for layering)

Instructions

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

Tips & Variations

Use homemade pumpkin spice cake for a fresher flavor, or substitute with spice cake for a slightly different twist.
For extra crunch, toast the chopped pecans before folding them into the filling.
Try adding a layer of crushed gingersnap cookies for a spicy contrast.
Make individual trifles in glasses for easy portion control and elegant presentation.

Storage

Store the assembled trifle covered in the refrigerator for up to 24 hours. For best texture and flavor, serve within 4 hours. If stored longer, the cake may become very soft. Leftovers can be refrigerated and enjoyed chilled, but avoid freezing as the cream layers may separate upon thawing.

How to Serve

A clear glass bowl holds a layered dessert with alternating thick layers of light caramel and creamy off-white filling mixed with crumbly, brown cookie pieces. The top layer is a rich swirl of white whipped cream, crowned with whole and chopped dark brown pecan nuts and more crumbled cookie bits. The layers are distinct, showing a smooth caramel contrast against the textured cookie and creamy filling. The background is softly blurred with a warm indoor light, all set 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 cheesecake filling ahead of time?

Yes, you can prepare the maple pecan cheesecake filling up to a day in advance. Keep it covered and refrigerated, then gently fold in the whipped cream just before assembling the trifle.

What can I use instead of candied pecans for the topping?

If you don’t have candied pecans, toasted regular pecans or chopped toasted walnuts make great substitutes. You can also sprinkle a bit of cinnamon sugar for added sweetness and texture.