Monday, November 20, 2017

Caramel Pumpkin Spice Trifle

As I made this the other day for a dinner
party, the house was filled with the most
delicious fall baking smells.  It is not
only beautiful, but absolutely delicious,
with the flavors that remind you of fall
and Thanksgiving.

This is the perfect dessert for your Thanksgiving

Layers of pumpkin spice cake with easy microwave
homemade caramel sauce, and a creamy filling is
topped with whipped cream and toffee bits.  What 
is not to love?  

My taste buds have always leaned away from
pumpkin pie, even as a little girl, I would ask
my mom to make something else.  I love pumpkin
in things, just not pumpkin pie, so this is a perfect
dessert for me.

The microwave caramel sauce is a step
you don't want to skimp on.  This goes together
so quickly and really makes the dessert.

We served extra caramel on the side,
and of course everyone added additional

Caramel Pumpkin Spice Trifle Recipe

1 box Spice Cake Mix
3/4 C. pumpkin puree

Make the cake according to the box
directions, adding in the pumpkin.  Bake in
a 9x13 inch pan until it springs back, about 25-30
minutes.  Let cool.

Meanwhile make caramel sauce.

1 C. melted butter
1 C. white corn syrup
1 can sweetened condensed milk
2 C. brown sugar

Mix everything in a microwave
safe bowl and microwave on high 
for one minute.  Remove bowl and
stir well.  Microwave one additional
minute and stir again.  Repeat this
for a third time and the caramel should
be ready.  Let cool.

Prepare creamy filling layer.

1 can sweetened condensed milk,
3 T. lemon juice
8 oz. Cool Whip

Whisk together the sweetened condensed milk
and the lemon juice.  It will begin to thicken
up.  Fold in the cool whip.

In a trifle bowl, or individual serving
dishes, begin by layering 1/3 of the
cake.  Crumble it and then top with
about 1/2 C. homemade caramel
sauce.  Gently spoon on 1/2 of the
creamy filling.  Repeat and end with cake
and caramel sauce.  Top with 2 C. sweetened
whip cream or 8 oz. Cool Whip.

Sprinkle 1/2 C. Heath Bits on top.

Cover and place in refrigerator for
several hours or overnight to firm up
and let flavors blend.

Serve with additional caramel sauce on the side.


Chocolat - French for Chocolate. I adored chocolate from a young age when I had to sneak in the cupboard to find where my mother had hidden the Nestle's Chocolate Chips. Having read about the famous chocolat shoppes in Paris, when I finally got there I was determined to try a chocolate from every Paris shoppe. I invite you to share my adventures in creating, in travel, and in life.


  1. Sounds delish! I love anything with caramel sauce!

  2. This sounds divine Jacqueline, I'm not big on pumpkin pie either...thanks for sharing,


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