Chocolate Pumpkin Mini Trifles Dessert Recipe

A Simple Start

Some of the best recipes begin with a happy accident. I once ran out of oil for a cake. I only had a can of pumpkin left. So I used that instead. The cake was so moist and rich. I still laugh at that.

This cake layer is just like that. You mix three things. Cake mix, eggs, and pumpkin. That’s it. No oil, no water. The pumpkin does all the work. It keeps everything tender. This matters because simple steps build confidence in the kitchen.

The Heart of the Dessert

Now for the creamy part. Let your cream cheese get soft first. It makes blending so much easier. Mix it with sour cream and powdered sugar. Doesn’t that smell amazing already?

Then stir in more pumpkin and those warm spices. Cinnamon and pumpkin pie spice are like a cozy hug. You must let this chill for an hour. The flavors need time to get to know each other. This waiting matters. It turns good into great.

Building Your Little Jars

Here is the fun part. Find your small jars or glasses. I save little jelly jars all year for this. Tear or cut a piece of cake. Press it into the bottom. It does not have to be perfect.

Then spoon the creamy pumpkin mixture on top. Add as much as you like. I always add a lot. Top it with whipped cream and a sprinkle of nuts. Fun fact: The word “trifle” comes from an old French word meaning “something whimsical or of little consequence.” Isn’t that perfect for a little dessert?

Why We Make Food Like This

This isn’t just about eating something sweet. It’s about making something with your hands. You build each little jar one at a time. It feels special.

Sharing these mini trifles is a joy. Everyone gets their own perfect little world of flavor. It feels more personal than a big cake. Do you have a favorite dessert to make for friends?

Your Kitchen, Your Rules

You can change this recipe easily. No nuts? Use crushed cookies or just more cream. Try different cake mixes, like spice cake. It’s all good.

The best recipes are guides, not strict rules. They invite you to play. What is one ingredient you love to add to desserts? Tell me about it. I would love to know what you create in your kitchen.

Ingredients:

Ingredient	Amount	Notes
Chocolate Cake Mix	15.3 oz	For the cake layer
Pumpkin Puree	15 oz + 15 oz	Not pumpkin pie filling; divided for cake and pumpkin layers
Large Eggs	2	For the cake layer
Cream Cheese	8 oz	Softened; for the spiced pumpkin layer
Sour Cream	½ cup	For the spiced pumpkin layer
Powdered Sugar	1 ½ cups	For the spiced pumpkin layer
Ground Cinnamon	1 Tablespoon	For the spiced pumpkin layer
Pumpkin Pie Spice	1 Tablespoon	Or more to taste; for the spiced pumpkin layer
Whipped Cream	As needed	For topping
Cinnamon Pecans	As needed, crushed	Or other nuts; for topping

Chocolate Pumpkin Mini Trifles: A Hug in a Glass

Hello, my dear! It’s Anna. Come sit with me. I want to share a favorite fall recipe. It’s like a little party in a glass. We’re making chocolate pumpkin mini trifles. They are so simple and fun. Doesn’t that sound cozy? I love making tiny desserts. Everyone gets their own special treat. It always makes me smile.

This recipe is a wonderful trick. The cake uses just three things! You mix a chocolate cake box with pumpkin and eggs. That’s it. No oil or water. The pumpkin makes it so moist. I still laugh at that. My grandson thought it was magic. The creamy layer is spiced and sweet. It all comes together beautifully. Let’s begin.

Step 1: First, make the chocolate cake. Grab a big bowl. Put in the cake mix, the can of pumpkin, and two eggs. Stir it all until it’s smooth. It will be a thick, lovely batter. Pour it into your greased pan. Bake it for about half an hour. Your kitchen will smell amazing.

Step 2: Now, the spiced pumpkin cream. Soften your cream cheese first. (My hard-learned tip: if you forget, just microwave it for 15 seconds!). Beat it with the sour cream and powdered sugar. It gets so fluffy. Then mix in the other can of pumpkin and all those warm spices. Pop this bowl in the fridge. The flavors need time to get friendly.

Step 3: Time to build your trifles! Let the cake cool completely first. Then, cut little pieces to fit your glasses. You can even crumble it. I use small jars. Push a cake piece into the bottom of each one. Don’t worry about being perfect. It’s homemade with love.

Step 4: Spoon that chilled pumpkin cream right over the cake. Use a big spoonful. You can make this layer as thick as you like. I always make it thick. Then comes the best part. Top it all with a fluffy cloud of whipped cream. Sprinkle on some crushed cinnamon pecans for a happy crunch. Do you prefer whipped cream from a can or homemade? Share below!

Cook Time: 35 minutes
Total Time: 1 hour 45 minutes (includes chilling)
Yield: about 12 mini trifles
Category: Dessert

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change its outfit! Here are some playful ideas. Try one next time. It keeps things exciting in the kitchen.

• Ginger Snap Crunch: Swap the cake layer for crumbled ginger snap cookies. It’s a spicy, crunchy surprise.
• Maple Dream: Use real maple syrup in the pumpkin cream instead of some sugar. It tastes like a fall morning.
• Orange Zest Delight: Add a little grated orange zest to the chocolate cake batter. Chocolate and orange are best friends.

Which one would you try first? Comment below!

Serving with a Smile

These little glasses are a joy to serve. Place each one on a small plate. Add a tiny spoon or a short dessert spoon. For a party, line them all up on a tray. It looks so pretty. You could even drizzle a little caramel sauce on top. That’s my secret.

What to drink? For a cozy night, I love hot spiced apple cider. The spices dance together. For a grown-up gathering, a small glass of cream sherry is nice. It’s sweet and smooth. Which would you choose tonight?

Keeping Your Mini Trifles Fresh

These little desserts are best eaten the day you make them. But life gets busy. You can store them in the fridge for up to two days. Just cover them tightly with plastic wrap.

I don’t recommend freezing the assembled trifles. The textures get a bit sad. You can freeze the cake layer alone for up to a month. Wrap it well in foil first.

I once made a big batch for a church social. A snowstorm canceled it. My freezer was full of cake for weeks. My grandson didn’t mind one bit.

Batch cooking the cake saves so much time. Make a double batch and freeze half. Then you’re ready for a last-minute treat. This matters because good food should bring joy, not stress.

Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Is your cake layer too dense? Do not overmix the batter. Just stir until the ingredients are combined. A few lumps are perfectly fine.

Is your spiced pumpkin layer too runny? Your cream cheese might have been too cold. Let it soften on the counter first. Chilling the mix for an hour also helps it firm up.

I remember when my first cake stuck to the pan. I was so frustrated. Now I always use a little parchment paper or non-stick spray. It makes all the difference.

Getting these steps right builds your kitchen confidence. It also makes the flavors and textures just perfect. That is the secret to a happy dessert.

Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?
A: Yes. Use a gluten-free chocolate cake mix. Check all your other labels too.

Q: Can I make parts ahead?
A: Absolutely. Bake the cake a day early. Make the pumpkin layer the night before.

Q: I don’t have sour cream.
A: Plain Greek yogurt works wonderfully here. It adds the same creamy tang.

Q: Can I make one big trifle?
A: Of course. Use a pretty glass bowl. Layer the cake and cream just the same.

Q: Are the nuts necessary?
A: Not at all. Top with extra whipped cream or chocolate shavings instead. *Fun fact: The pumpkin puree is what keeps the cake so wonderfully moist without any oil!*

Which tip will you try first?

From My Kitchen to Yours

I hope you love making these mini trifles. They always make my kitchen smell like a happy autumn day. I would love to see your creations.

Share a photo of your beautiful dessert layers. Tag my blog on Pinterest so I can find them. It makes my day to see your kitchen adventures.

Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Anna Whitmore.